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
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Food and Beverage
Support Your Brain with a Peanut-Powered Snack
Peanut-Powered Snack: Young or old, all can benefit from giving the brain a healthy boost. Emerging nutritional science makes it clear that good cognitive function goes beyond mental exercises as food can help shape memory, mood and cognitive health.
Support Your Brain with a Peanut-Powered Snack
(Feature Impact) Young or old, all can benefit from giving the brain a healthy boost. Emerging nutritional science makes it clear that good cognitive function goes beyond mental exercises as food can help shape memory, mood and cognitive health.
A study published the “Journal of the Prevention of Alzheimer’s Disease” found adults 60-80 years old who did not eat peanuts and peanut butter regularly were 30-50% more likely to perform poorly on tests measuring learning, memory, language, processing motor speed and attentiveness compared to those who did consumer peanuts and peanut butter. Additionally, research published in “Clinical Nutrition” highlighted a study of college students ages 18-33 which showed consumption of peanuts and peanut butter was associated with improved memory function and decreased anxiety, depression and stress.
Peanut butter is the key ingredient in these Protein Balls, a snack time favorite with a pinch of protein that serves as a perfect pick-me-up after a day in the office or following your favorite workout routine.
Despite their small stature, peanuts pack a nutrition punch. Their unique blend of various vitamins, minerals and bioactive compounds includes:
- Niacin, which can slow cognitive decline and reduce the risk for Alzheimer’s disease, according to the “Journal of Neurology, Neurosurgery and Psychiatry”
- Vitamin E, found to promote healthy brain aging and delay cognitive decline
- Resveratrol, believed to be beneficial in fighting against Alzheimer’s disease and other nerve degenerating diseases, per the “Journal of Biological Chemistry”
- P-coumaric acid, an antioxidant that appears to target the neurotransmitters in the brain that regulate mood, stress and anxiety
To find more ways to support your brain with the right nutrition, visit GAPeanuts.com.
Watch video to see how to make this recipe!
Protein Balls
Recipe courtesy of The Peanut Institute
Servings: 24
- 1 cup chunky peanut butter
- 1 tablespoon vanilla
- 1/4 cup honey
- 2 cups quick oats
- 2 tablespoons ground flaxseed
- 1/2 cup shredded coconut
- 1/2 cup dried, chopped cranberries
- 1/8 teaspoon iodized salt
- 1/4 cup water
- Using stand mixer, combine peanut butter, vanilla, honey, quick oats, flaxseed, coconut, cranberries, salt and water; mix until well combined.
- Form dough into 1-ounce portions and refrigerate 30 minutes before serving.
Nutritional information per serving: 130 calories, 7 g fat, 14 g carbohydrates, 3 g protein, 2 g fiber, 60 mg sodium.
SOURCE:
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Food and Beverage
Easy, Restaurant-Worthy Meals for Busy Days
Restaurant-Worthy Meals: When life gets busy, your home should be a place of reprieve, not extra stress – and that includes your kitchen. In seasons like this, rather than waiting for a table at your favorite restaurant or standing in line for takeout, turn to quick, easy recipes like this Garlic Parmesan Rice and Shrimp Skillet or Egg Roll in a Bowl.
(Feature Impact) When life gets busy, your home should be a place of reprieve, not extra stress – and that includes your kitchen. If you’re juggling work, chores, errands, hobbies, studies, a social life, caretaking or the other million-and-one things keeping your schedule full right now, the idea of spending an hour putting together a home-cooked meal might sound exhausting or downright impossible.
In seasons like this, rather than waiting for a table at your favorite restaurant or standing in line for takeout, turn to quick, easy recipes that offer nutritional balance and don’t skimp on flavor. By using pre-seasoned Minute Rice Cups – like the new, crave-worthy Garlic Parmesan to satisfy comfort cravings and Veggie Stir-Fry that lets you enjoy the flavor of takeout without the wait – you can have a flavorful base for your meals ready in 1 minute. You won’t even have to pull out the rice cooker or go scrounging in the spice cabinet.
If you’re craving a savory, cheesy dinner, this high-protein Garlic Parmesan Rice and Shrimp Skillet, ready in only 6 minutes, is an ideal choice for busy home chefs searching for that elusive balance between simple and sophisticated. Plus, the recipe can easily be adapted to your household’s tastes; try tossing some spinach or chickpeas into the skillet or swapping the shrimp for chicken or tofu.
To enjoy takeout flavors without the trip, opt for this restaurant-inspired Egg Roll in a Bowl recipe. Savor the umami notes of soy sauce and enjoy the convenience of tender onions, carrots and peas mixed into the stir-fry rice cup that forms the base of your meal. The toppings are what give this recipe its deconstructed egg roll vibe: flavorful sauteed cabbage joins crunchy wonton strips and a protein of choice for a bowl that comes together in just 20 minutes.
For more meal ideas to keep you going when life is moving quickly, visit MinuteRice.com.
Garlic Parmesan Rice and Shrimp Skillet
Prep time: 1 minute
Cook time: 5 minutes
Servings: 1-2
- 1 Minute Garlic Parmesan Rice Cup
- 1 tablespoon olive oil
- 8 ounces large shrimp, peeled and deveined
- 1 tablespoon lemon juice
- 1/4 teaspoon red pepper flakes
- 1 tablespoon fresh parsley, chopped
- lemon wedges, for garnish (optional)
- Heat rice according to package directions.
- In medium skillet, heat olive oil over medium heat. Add shrimp to skillet and cook until pink, about 3 minutes. Remove shrimp from skillet and set aside.
- In same skillet, add rice, lemon juice and red pepper flakes. Stir to combine and heat through, 1 minute. Return shrimp and stir to combine.
- Garnish with parsley. Squeeze lemon wedge over top, if desired, and serve.
Substitution: Use sauteed mushrooms or crispy tofu to make vegetarian.
Egg Roll in a Bowl
Prep time: 2 minutes
Cook time: 18 minutes
Servings: 2
- 1 Minute Veggie Stir-Fry Rice Cup
- 1/2 pound ground turkey or pork
- 1 cup coleslaw mix
- 1 garlic clove, minced
- 2 tablespoons soy sauce
- 1 teaspoon ginger, freshly grated
- 1/2 teaspoon sesame oil
- 1/2 cup fried wonton strips
- 2 tablespoons sweet and sour sauce
- Heat rice according to package directions.
- In large pan, cook meat over medium heat 10 minutes, or until browned and cooked through. Drain any excess grease.
- Add coleslaw, garlic, soy sauce, ginger and sesame oil to pan. Cook 8 minutes, or until coleslaw is softened. Add rice during final 4 minutes.
- Top with wonton strips, drizzle sweet and sour sauce and serve.
Tip: To add more vegetables, try mushrooms, bell peppers, snap peas or green onions. For extra spice, drizzle on sriracha or hot sauce of choice.
SOURCE:
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(Feature Impact) If you’re planning on firing up the grill for an upcoming summer gathering, you might be trying to brainstorm options beyond the traditional burgers and dogs. Luckily, there are recipes that let you keep things interesting without becoming too complicated.
These Super Moist Boneless Pork Chops might just make you the favorite grill master in the neighborhood. Salt, sugar and aromatic ingredients like juniper berries and bay leaves give the meat a rich, complex flavor, and the combination of brining and grilling helps you achieve a tender but juicy finished product.
Since the recipe features Coleman Boneless Pork Chops, which deliver exceptional flavor from pork raised with no antibiotics ever and no added hormones, it’s easy to elevate your cookout with high-quality protein that you can feel good about serving to family and friends. Make it an extra memorable occasion with family-favorite sides like grilled asparagus, a light summer salad, diced potatoes and dinner rolls then round out your flavor-infused evening with an all-American tradition such as apple pie.
If your grilling plans get rain-checked, you can easily sear the pork chops in a skillet or bake them in the oven to take the party indoors.
Find more summer recipe ideas by visiting ColemanNatural.com.
Super Moist Boneless Pork Chops
Prep time: 7 hours
Cook time: 40 minutes
Servings: 4
- 1 quart water
- 1/2 cup brown sugar
- 1/2 cup kosher salt
- 1 bay leaf
- 12 juniper berries
- 6 cups ice
- 4 Coleman Boneless or Bone-In Pork Chops (1 1/2 inches thick)
- 1 teaspoon black pepper, freshly ground
- 1 teaspoon sea salt
- 2 scallions, thinly sliced, for garnish
- In large pot, heat water, brown sugar, kosher salt, bay leaf and juniper berries over high heat until sugar and salt are dissolved.
- Remove from stove and add ice. Liquid should be cool to touch.
- Add pork chops to liquid, cover and refrigerate 4-6 hours, or overnight.
- Approximately 10-15 minutes before grilling, heat grill to medium heat, remove chops from brine and pat dry with paper towels. Season with freshly ground black pepper and sea salt.
- Grill until desired doneness, or until internal temperature reaches at least 145 F for medium finish. Garnish with scallions. Serve with side dishes of choice
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