Good Fish: Sustainable Seafood Recipes from the Pacific Coast

Good Fish: Sustainable Seafood Recipes from the Pacific Coast

Becky Selengut

Language: English

Pages: 288

ISBN: 1570616620

Format: PDF / Kindle (mobi) / ePub

It can be intimidating to shop for seafood. You wonder if it's healthy for you, you worry about whether it's overfished and whether it's caught in ways that harm other species or the environment. Making smart seafood choices has never been more confusing or more important for the planet and our health. Chef and seafood advocate Becky Selengut knows from good fish, and in a voice that's informed but down-to-earth, she untangles the morass surrounding seafood today. From shellfish to finfish to littlefish, fifteen good fish are featured, and the accompanying seventy-five recipes will appeal to a wide range of home cooks: from beginners, to busy parents trying to put a healthy weeknight meal on the table, to the more adventurous who want to create special-occasion dishes. Sommelier April Pogue provides wine pairings for each recipe. Good Fish is an invaluable resource for anyone living on the Pacific Coast. Chef Becky Selengut is an advocate for seafood sustainability and seasonal, regional cuisine. Her writing has been featured in Seattle Homes and Lifestyles and Edible Seattle magazines. She lives in Seattle.

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Oven to 400°F. Grind the peppercorns, cinnamon stick, kosher salt, cumin seeds, allspice berries, and red pepper flakes in a spice grinder until fine. Reserve 1 teaspoon of the spice rub to sprinkle on the sweet potatoes. Coat the salmon pieces on all sides with the remainder of the rub and set them aside on a plate in the refrigerator for 30 minutes. Meanwhile, lightly brush a sheet pan with olive oil. In a large bowl, toss the sweet potato pieces with 1 teaspoon of the olive oil, the reserved.

Could use your pasta pot and insert). Bring to a boil and then reduce the heat to a simmer. Simmer for 5 minutes. Add the spinach to the steamer insert (making sure the liquid is below the bottom of the insert), cover the pot, and steam the spinach for 5 to 7 minutes, or until wilted. Remove the spinach and set aside to cool. Turn off the heat, leaving the sake broth in the bottom of the pot. In a small bowl, mix the radishes with 1 tablespoon of the rice wine vinegar. Let the radishes marinate.

Some favorite restaurants and sit at their bars typing away and chatting with friends while eating some of Seattle’s best food. The seat closest to the open kitchen at Tilikum Place Café’s bar is one of my favorite perches. Chef Ba Culbert generously contributed this recipe, which I tweaked just a small bit. Ba’s food is deliciously understated, showing perfectly executed technique. Her food reflects her personality: humble, balanced, and nurturing. SERVES 4 For the nettles: � cup packed.

With some figs and tomatoes and a heaping pile of ratatouille. Drizzle some of the pan sauce around the plate. PAIRING: A red Burgundy, such as R. Dubois “Vieilles Vignes” 2008, or a rosé. Before you think I’m encouraging you to dunk some tuna into a gin and tonic, I was merely inspired by the juniper, gin, and lime in one of my favorite adult beverages. Curing of the albacore is done much like you’d cure salmon for a traditional gravlax preparation. I hate to pick favorites, but this is one of.

Fettuccine with Clams and Marjoram Mussels with Apple Cider and Thyme Glaze Newspaper Crab with Herb Avocado Sauce, 4.1, 4.2, 4.3 Quick Squid with Red Chile Sauce and Herbs, 14.1, 14.2 Scallops with Carrot Cream and Marjoram, 6.1, 6.2 Scallops with Tarragon Beurre Blanc Seared Albacore with Ratatouille and Caramelized Figs, 11.1, 11.2 Weeknight Linguine with Spot Prawns and Basil, 5.1 Wok-Seared Squid with Lemongrass, Chile, and Herbs See also basil; lemongrass; mint; shiso; tarragon.

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