recipes
Serve Flavorful, Sustainable Seafood
Last Updated on June 29, 2024 by Daily News Staff
(Family Features) Whether seafood night at your house means sauteed shrimp, baked fish or anything in between, it’s an exciting excuse to bring the family together for favorite meals. Delicious recipes abound when seafood is on the menu.
However, this is no longer your grandparents’ seafood. Today, more than half of all seafood consumed in the U.S. is farm-raised – a practice known as aquaculture. While the industry has made strides throughout the last few decades, from increasingly sustainable farming practices to technological advancements that can help feed a growing population, not all farmed seafood is equal and neither are the certifications you see on its packaging.
For more than a decade, the global nonprofit Aquaculture Stewardship Council (ASC) has created and enforced the world’s strictest standards for farmed seafood. Its sea green ASC certification label is only found on farmed seafood that meets these high standards – helping seafood shoppers make informed purchasing decisions.
It’s a movement some of the nation’s leading seafood grocers and chefs are getting behind.
Sustainable Seafood
“About 2/3 of our seafood offerings are raised on farms, which reflects both growing supply and demand,” said Abe Ng, CEO of the Sushi Maki restaurant chain and market stations. “There’s a much broader customer understanding and appreciation of aquaculture than, say, 10 years ago. However, not all farmed seafood is equal in terms of quality, environmental sustainability and social responsibility.”
A unique combination of standards help ensure supply chain integrity from the farm to the store while protecting the environment, workers and communities. ASC’s sea green label only appears on seafood from farms that have been independently assessed and certified as environmentally and socially responsible.
“Whether your seafood is wild-caught or farmed, what matters to today’s shoppers is that it’s high-quality, flavorful and was fished or farmed in a responsible way that’s good for you and the planet,” said Roger O’Brien, president and CEO of the Santa Monica Seafood market and cafe. “Farm-raised seafood that’s been responsibly certified by the ASC delivers on the assurance that the seafood you’re buying is what it claims to be, which is a key commitment we make to our customers.”
With a trusted certification like the ASC, you can confidently enjoy make-at-home recipes like Honey Mustard Crunch Salmon, Blackened Shrimp Tacos with Creole Remoulade Slaw and Almond Stuffed Rainbow Trout without sacrificing taste or sustainability.
To find more certification information and discover family-friendly seafood recipes, visit SeaGreenBeGreen.org.
Honey Mustard Crunch Salmon
Recipe courtesy of North Coast Seafoods
- 1 bag (1 pound, three 6-ounce portions) North Coast Seafoods ASC-certified Naked Norwegian Salmon
- salt, to taste
- pepper, to taste
Honey Mustard Glaze:
- 1/3 cup honey
- 1/4 cup whole-grain mustard
- 2 tablespoons smooth Dijon mustard
- 2 tablespoons mayonnaise
- 2 teaspoons horseradish
- 1 teaspoon smoked paprika
Crunch:
- 3/4 cup panko breadcrumbs
- 2 tablespoons dried parsley
- 2 tablespoons olive oil
- Thaw salmon and pat dry. Arrange on oiled baking tray. Season with salt and pepper, to taste.
- To make glaze: In small bowl, combine honey, mustard, Dijon mustard, mayonnaise, horseradish and paprika; mix until well combined. Chill glaze until ready to use.
- To make crunch: In bowl, combine breadcrumbs, parsley and oil; mix well. Reserve.
- Preheat oven to 400 F.
- Top each salmon portion with 1 tablespoon glaze and spread evenly over fish. Press crunch evenly onto glaze.
- Bake 15-17 minutes until fish is cooked through.
- Serve with drizzle of remaining glaze.
Blackened Shrimp Tacos with Creole Remoulade Slaw
Recipe courtesy of Coastal Seafoods and Fortune Fish & Gourmet
Prep time: 30 minutes
Cook time: 10 minutes
Coleslaw:
- 1/3 cup mayonnaise
- 1 tablespoon capers, chopped
- 1 teaspoon stone ground mustard
- 1/3 cup parsley, chopped
- 1/2 teaspoon horseradish
- 1/3 cup red onion, diced
- 1 tablespoon Cajun seasoning
- 1/2 bag coleslaw mix
Tacos:
- 6 small corn tortillas
- 1 tablespoon Cajun seasoning
- 1/2 pound peeled and deveined ASC-certified shrimp, thawed
- 3 green onions, sliced
- fresh salsa or pico de gallo (optional)
- 1 lime, sliced (optional)
- To make coleslaw: In bowl, mix mayonnaise, capers, mustard, parsley, horseradish, red onion and Cajun seasoning. Mix coleslaw and about 3/4 of dressing. Stir until coated then add more dressing, if desired. Refrigerate coleslaw until ready to serve.
- To make tacos: Heat grill to medium heat. Once hot, toast tortillas on each side until browned on edges. Stack toasted tortillas on plate and cover with towel until ready to serve.
- Pour Cajun seasoning over shrimp and stir until shrimp are coated.
- Cook shrimp 3-5 minutes per side, or until shrimp are firm and Cajun seasoning is blackened. Remove shrimp from grill to prevent overcooking.
- To serve, place about 1/4 cup coleslaw in each tortilla then top with 3-5 shrimp and green onions. Top with salsa or pico de gallo, if desired. Squeeze wedge of fresh lime over top, if desired.
Almond Stuffed Rainbow Trout
Recipe courtesy of Riverence Provisions
- 2 ASC-certified Riverence Steelhead Trout fillets (8 ounces each)
- nonstick cooking spray
- 1/2 cup sliced almonds, toasted and coarsely chopped
- 2 tablespoons lemon zest
- 2 tablespoons lemon juice
- 1/4 cup chives, chopped
- 1 1/2 cups breadcrumbs
- 1/4 cup Italian parsley
- salt, to taste
- pepper, to taste
- 1 egg, beaten
- kitchen twine (6-inch lengths)
- 1 tablespoon olive oil
- Preheat oven to 350 F.
- Rinse steelhead trout fillets and pat dry with paper towel. Line baking pan with parchment paper and spray with nonstick cooking spray.
- Mix almonds, lemon zest, lemon juice, chives, breadcrumbs and parsley. Season with salt and pepper, to taste.
- Add beaten egg to breadcrumb mixture and stir until well incorporated.
- Lay first trout fillet skin side down on baking pan. Place twine pieces underneath fish, spacing 1 1/2 inches apart; leave untied.
- Place breading mixture over trout fillet and remaining trout fillet on top of breadcrumb mixture, skin side up.
- Secure trout fillets together using kitchen twine. Brush olive oil on trout and sprinkle with salt and pepper, to taste.
- Bake 15-20 minutes, or until fish is cooked through. Slice into portions to serve.
SOURCE:
Aquaculture Stewardship Council
At our core, we at STM Daily News, strive to keep you informed and inspired with the freshest content on all things food and beverage. From mouthwatering recipes to intriguing articles, we’re here to satisfy your appetite for culinary knowledge.
Visit our Food & Drink section to get the latest on Foodie News and recipes, offering a delightful blend of culinary inspiration and gastronomic trends to elevate your dining experience.
https://stmdailynews.com/category/food-and-beverage
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Recipe of the Week
Simple, Satisfying Meals for the New Year
Meals for the New Year: While you’re easing your family back into routines in the new year, simple, wholesome meals can help you stretch your grocery dollars further and find your rhythm in the kitchen again. This Sweet Potato Breakfast Bowl satisfies both eyes and stomachs through a combination of black beans, eggs and sauteed vegetables.
Simple, Satisfying Meals for the New Year
(Family Features) While you’re easing your family back into routines in the new year, simple, wholesome meals can help you stretch your grocery dollars further and find your rhythm in the kitchen again. Satisfying and approachable recipes that come together quickly using a dependable base ingredient like beans are resonating with home cooks, helping take the pressure out of cooking. Grown, cooked and canned in America, Bush’s Recipe Beans add plant-based protein and fiber to any dish, making it easy to achieve new year’s goals while bringing flavorful meals with high-quality ingredients to the table. For a warm, colorful way to start your morning without spending extra time in the kitchen, consider this Sweet Potato Breakfast Bowl, which satisfies both eyes and stomachs through a combination of black beans, eggs and sauteed vegetables. Or put a Mediterranean twist on lunch and dinner with this Greek Dense Bean Salad, a bright, fresh dish that includes chick peas and cannellini beans. Visit bushbeans.com for more meal ideas that help you cook more, spend less and gather with loved ones.
Sweet Potato Breakfast Bowl
Prep time: 5 minutes Cook time: 10 minutes Servings: 2- 2 tablespoons olive oil
- 1 small yellow onion, finely chopped
- 1 small red bell pepper, finely chopped
- salt, to taste
- pepper, to taste
- 2 cups cooked sweet potatoes
- 1 can (15 ounces) Bush’s Black Beans, drained
- 1 teaspoon chili powder
- 2 fried eggs
- 1 avocado, sliced
- cotija cheese, crumbled
- lime wedges, for serving
- In large skillet over medium heat, heat olive oil. Add onions and bell pepper; cook, stirring occasionally, until peppers are softened, 5-7 minutes. Season with salt and pepper, to taste.
- Add sweet potatoes, black beans and chili powder; stir to combine. Cook until potatoes and beans are warmed through, 4-5 minutes.
- Divide bean mixture between two bowls. Top each bowl with fried egg, avocado slices and crumbled cotija cheese. Serve with lime wedges.
Greek Dense Bean Salad
Prep time: 15 minutes Servings: 6-8 Dressing:- 1/4 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- 1 teaspoon dried oregano
- salt, to taste
- pepper, to taste
- 1/2 cup plain yogurt
- 1/4 cucumber, grated, excess water drained
- 2 teaspoons lemon juice
- 2 teaspoons extra-virgin olive oil
- 1/2 teaspoon garlic, minced
- 2 teaspoons fresh dill, chopped
- salt, to taste
- pepper, to taste
- 1 can (16 ounces) Bush’s Chick Peas, drained and rinsed
- 1 can (15 1/2 ounces) Bush’s Cannellini Beans, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, diced
- 1 cucumber, seeded and diced
- 1/2 cup Kalamata olives, pitted and halved
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- Greek dressing (directions below)
- 1 cup tzatziki sauce (directions below)
- chicken skewers (optional), for serving
- To make dressing: In food processor or blender, blend olive oil; red wine vinegar; lemon juice; Dijon mustard; garlic; oregano; and salt and pepper, to taste, until well combined. Set aside.
- To make tzatziki sauce: In bowl, stir yogurt; cucumber; lemon juice; olive oil; garlic; dill; and salt and pepper, to taste, until well combined. Set aside.
- To make salad: In large bowl, combine chick peas, cannellini beans, cherry tomatoes, red onion, cucumber, olives, feta cheese and parsley; toss with dressing.
- Top with tzatziki sauce and serve with chicken skewers, if desired.
- Chef’s tip: Store leftover tzatziki sauce separate from salad.
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recipes
Easy Bites for the Big Game
Easy Bites: Whether you’re tailgating with friends or hosting a watch party at home, every football fan needs a game plan to crunch, dip and cheer their way through opening kickoff, halftime and right down to the final play of the game. These Burger Bowls feature all the classic ingredients of a great burger, just without the bun. Pulled pork, another tailgating treasure, gets an instant upgrade with the crunch of a fresh coleslaw topper and zesty pickled celery and jalapenos on the side.
Last Updated on January 15, 2026 by Daily News Staff
Easy Bites for the Big Game
(Family Features) Whether you’re tailgating with friends or hosting a watch party at home, every football fan needs a game plan to crunch, dip and cheer their way through opening kickoff, halftime and right down to the final play of the game. Some of the best game day grub is hearty and savory but adding layers of flavor and texture can take recipes to the next level. For example, these Burger Bowls feature all the classic ingredients of a great burger, just without the bun. A tasty option for gluten-free guests or those who are cutting carbs, the bowls are made with Dandy Iceberg Lettuce from Duda Farm Fresh Foods, which boasts a legacy of quality, innovation and consistency in fresh produce cultivation since 1926. Pulled pork, another tailgating treasure, gets an instant upgrade with the crunch of a fresh coleslaw topper and zesty pickled celery and jalapenos on the side. The winning play is to use crisp, fresh celery for the best flavors and a satisfying crunch with every bite. Since celery is 95% water and high in fiber, it leaves fans feeling comfortably full and ready to root for their favorite team. This season, keep your snacks fresh and healthy while winning prizes like product coupons and gift cards to stock up for the next game through the Dip It to Win It Sweepstakes. Visit dudafresh.com to learn more and find additional game day recipes.
Pulled Pork Sandwiches with Pickled Celery and Jalapenos
Recipe courtesy of The Adventure Bite Prep time: 10 minutes Cook time: 10 hours Servings: 9-10- 4 1/2 pounds pork shoulder or Boston butt
- 26 ounces sweet and spicy barbecue sauce
- 1/2 tablespoon garlic
- 1/2 tablespoon fresh cracked black pepper
- fresh sandwich buns
- Dandy Celery, cut and pickled
- jalapenos
- coleslaw (optional)
- potato salad (optional)
- baked beans (optional)
- Place pork in slow cooker.
- Mix barbecue sauce, garlic and pepper. Pour over pork shoulder.
- Cook on low 8 1/2-10 hours or high 6-7 hours.
- Shred meat and serve on buns with pickled celery and jalapenos. Top with coleslaw, if desired. Serve with potato salad or baked beans, if desired.
Burger Bowls
Recipe courtesy of Casa de Crews Prep time: 10 minutes Cook time: 10 minutes Servings: 4 Burger Bowls:- 2 cups French fries, homemade or frozen
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 1 pound ground beef or ground turkey
- 1 teaspoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Dandy Iceberg Lettuce, shredded
- 2-3 Roma tomatoes, diced
- pickle chips or spears, chopped
- cheddar cheese, shredded
- 1/3 cup mayonnaise
- 2 tablespoons ketchup
- 1 tablespoon Dijon mustard or yellow mustard
- 1 tablespoon pickle juice
- 1 teaspoon Worcestershire sauce
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- To make burger bowls: Cook French fries according to package directions.
- In medium skillet over medium-high heat, heat olive oil. Add onion and saute until translucent, 5-7 minutes. Add ground beef to skillet, breaking up meat with spatula. Add Worcestershire sauce, garlic powder, paprika, salt and pepper; brown until cooked through. Drain and discard excess liquid and grease.
- To make burger sauce: In jar, mix mayonnaise, ketchup, mustard, pickle juice, Worcestershire sauce, onion powder, garlic powder and paprika well to combine.
- Assemble bowls with layer of shredded lettuce, 3-4 ounces ground beef, diced tomatoes, pickles, cheddar cheese and 1/2 cup fries.
- Drizzle with burger sauce and mix well.
- Tip: Burger sauce can be made in advance and stored in refrigerator in jar with airtight lid.
Easy Bites for the Big Game
SOURCE: Duda Farm Fresh Foods
Culver’s Thank You Farmers® Project Hits $8 Million Donation MilestoneLink: https://stmdailynews.com/culvers-thank-you-farmers-project-hits-8-million-donation-milestone/
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Food and Beverage
Mix a Little Luck into Your Big Game Menu
Picture this: Your team is down three points, but the taste of victory is just one field goal away. Sometimes, all you need is a little luck and a whole lot of guac. Dip into good fortune this football season with help from this Good Luck Guac recipe.
Mix a Little Luck into Your Big Game Menu
(Family Features) Picture this: Your team is down three points, but the taste of victory is just one field goal away. Sometimes, all you need is a little luck and a whole lot of guac. After all, an estimated 250 million pounds of avocados are consumed during the Big Game each year, according to Hass Avocado Board Volume Data. That’s enough to fill 30 million football helmets with guac – but filling your belly instead is a win-win for good luck and great flavor. Dip into good fortune this football season with help from Avocado From Mexico’s Guac Guru, Rob Riggle, whose visionary Good Luck Guac recipe is ready to share just in time for the Big Game. Whether you’re in it for the football, the commercials or the snacks, this recipe can score major points with your entire crew.
Crafted for fans of every team, this bold, golden twist on a favorite football snack is infused with ingredients associated with good luck – edible gold flakes and pomegranate seeds – to get you through the most nail-biting moments of the game. The star ingredient is fresh, high-quality Avocados From Mexico that offer good taste, good nutrition, and good times. Beyond delicious dips, chips and lots of fun, hosting a watch party can also be a lot of work. Make sure your hosting duties don’t create interference or put you on the sidelines with these tips: Get a jumpstart on party prep. The day before the game, tidy up your space and prepare as much of the food as you can. For dishes best served fresh – like guac – take care of the ingredient prep, like chopping veggies. Create comfortable seating and viewing areas. For a watch party, you’ll want plenty of room for guests to sit comfortably where they can see the screen and have easy access to the guac. If there’s not enough space in the living room to fit everyone, consider bringing a TV to the kitchen so people can snack and watch at the same time. Know your guests. From non-alcoholic beverage options to additional entertainment like board games and kid-friendly activities, become a next-level party host by providing a setup tailored to your guests’ needs. One thing almost everyonecan agree on: Guac made with Avocados From Mexico can be the star of nearly any party’s snacking lineup. Make it your team’s lucky day with more game day recipes at AvocadosFromMexico.com/recipe. 
Good Luck Guac
Recipe courtesy of Rob Riggle on behalf of Avocados From Mexico- 4 Avocados From Mexico, halved, pitted and peeled
- 1 tablespoon lime juice
- 1 tablespoon onion, minced
- 3 tablespoons pomegranate seeds
- 1/4 teaspoon salt
- 1 pinch edible gold leaf flakes
- In large bowl, mash avocados until chunky-smooth.
- Fold in lime juice, onion, pomegranate seeds and salt until well combined.
- Garnish with edible gold leaf flakes.
At our core, we at STM Daily News, strive to keep you informed and inspired with the freshest content on all things food and beverage. From mouthwatering recipes to intriguing articles, we’re here to satisfy your appetite for culinary knowledge.
Visit our Food & Drink section to get the latest on Foodie News and recipes, offering a delightful blend of culinary inspiration and gastronomic trends to elevate your dining experience. https://stmdailynews.com/food-and-drink/
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