recipes
Serve Flavorful, Sustainable Seafood

(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
Gear Up for Grilling Season


Unlock a New Level of Outdoor Cooking Versatility
Transform your backyard into a chef-inspired kitchen with the Gourmet Pro 6-Burner Stainless Steel Gas Grill featuring the Griddle Max Cooking System. Designed to go beyond traditional grilling, this powerhouse lets you grill, saute, griddle and smoke all at once or on demand. The innovative system makes it easy to achieve restaurant-quality results, delivering unmatched versatility for any meal. Built with stainless steel burners, angled flame tamers and porcelain-coated cast-iron cooking grids, it ensures consistent heat and fewer flare-ups. With 811 square inches of cooking space, six main burners and a high-heat searing side burner, you’ll get 75,000 BTU of total cooking power.
Take on Breakfast, Lunch and Dinner
From sizzling fajitas at your backyard bash to early-morning pancakes before your next adventure, the Daytona 4-Burner Propane Gas Griddle delivers the heat, flavor and performance you need. Designed for versatility, this powerhouse features a 792-square-inch cooktop and four stainless steel burners, giving you the space and control to cook multiple dishes at once. Built-in convenience comes standard with dual side shelves, a lower storage rack to keep tools within reach and a removable grease cup for quick and easy cleanup. When it’s time to pack it in, a heavy-duty lid protects your cooking surface.
From Kitchen to Patio, It Goes Where You Go
Grilling isn’t just for the backyard. When weather or space keeps you inside, the Fuse 22-inch Electric Griddle delivers bold, flame-free cooking anywhere there’s an outlet. Ultralightweight and easy to transport, it’s built for seamless indoor-outdoor use. With 308 square inches of edge-to-edge heat, a durable nonstick surface and digital temperature control, this electric flattop offers precision and power. A hinged lid with a built-in viewing window locks in heat and flavor so you can cook efficiently. From weekday breakfasts in the kitchen to weekend feasts on the patio, it can be your all-access pass to delicious, flexible cooking – wherever life takes you.Discover more from Daily News
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Food and Beverage
Fresh, Filling Springtime Salads


Greek Beet and Watermelon Rice Salad
Prep time: 15 minutes Cook time: 10 minutes Servings: 4- 1 bag Success Jasmine Rice
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup thinly sliced, cooked golden beets
- 1 cup thinly sliced watermelon
- 1/4 cup feta cheese, crumbled
- 1/4 cup pitted black olives, halved
- 1/4 cup red onion, thinly sliced
- 1 tablespoon fresh mint, thinly sliced
- 2 tablespoons walnuts, toasted and chopped, for garnish
- Prepare rice according to package directions. Allow to cool completely.
- In medium bowl, whisk oil, lemon juice, salt and pepper.
- Add rice to bowl with dressing and stir to combine. Let stand 5 minutes.
- Transfer rice to serving platter. Lay beet slices down one side of rice. Lay watermelon slices down opposite side. Top with feta, olives, red onion and mint. Garnish with walnuts.

Spring Corn and Rice Salad
Prep time: 5 minutes Cook time: 10 minutes Servings: 4- 1 bag Success Basmati Rice
- 1 cup frozen corn, thawed
- 2 Roma tomatoes, seeded and diced
- 1/2 cup minced fresh basil
- 1/2 cup diced red onion
- 1/2 cup vinaigrette dressing
- 2 green onions, chopped
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Prepare rice according to package directions. Allow to cool completely.
- In medium bowl, combine corn, tomatoes, basil, red onions, vinaigrette and green onions. Fold in rice, salt and pepper.
- Serve salad at room temperature or chilled.
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Food and Beverage
Fresh Fish Hot Off the Grates: 5 tips for perfectly grilled seafood

5 tips for perfectly grilled seafood
(Family Features) Whether you’re a seasoned grilling expert or new to backyard barbecuing, expanding your menu with seafood offers a fun, flavorful way to bring life to outdoor entertaining. Grilling fish is different than traditional fare like burgers and steaks, however. One method capturing the attention of chefs and amateur barbecue enthusiasts alike is electric grilling. With technology innovations that enable higher heat and more precise control, along with easy-to-use, guided cooking delivered via smartphone apps, grilling seafood can be simpler than ever. Master the art of grilled seafood with these tips from Trimell Hawkins, executive chef and culinary adviser to Current Backyard. Not all fish are the same. There’s a common misconception that all fish can be grilled, but not all fish is created equally. Avoid flaky fish (like trout) and instead turn to a firm fish when grilling, such as branzini in this Grilled Whole Branzini with Fresh Herb Sauce recipe from celebrity chef Alton Brown. Moisture is not your friend. While you’re likely aiming for a fresh, moist flavor when eating fish, that doesn’t mean it should be wet when it goes on the grill. For beautiful, crisp skin and grill marks, pat fish dry to absorb the moisture before grilling. Temperature is key. There’s a sweet spot for grilling fish, whether it’s 400 F for thinner fish or slightly above 400 F for thicker cuts, which is why electric grilling is gaining steam. An option like the Current Backyard Electric Grill precisely monitors and controls temperature at the grate level, ensuring accurate cooking where it truly matters, unlike gas grills measuring chamber heat or charcoal grills requiring guesswork. Ready to cook in 10 minutes, it’s a convenient solution that plugs into a standard 110-volt outlet, meaning there’s no heavy propane tanks or messy charcoal standing between you and delicious grilled seafood. Plus, electric grilling reduces fire risks, harmful fumes and cleanup time. There’s a “right” way to cook fish. If you’re cooking fish with skin, cook the skin side down first as it’s more forgiving and durable than the inside. This gives the finished dish more stability and structure, lessening the chances of the fish falling apart. Be careful with sugar. Sugary marinades require keeping a close watch on the grill since sugar can burn. If cooked properly, sugars help create a crispy Maillard reaction while acting as a tenderizer, too. Find more recipes and electric grilling advice at CurrentBackyard.com.
Grilled Whole Branzini with Fresh Herb Sauce
Recipe courtesy of chef Alton Brown on behalf of Current Backyard Prep time: 30 minutes Cook time: 10 minutes Serves: 4 Fresh Herb Sauce:- 2 tablespoons chopped dill
- 1/4 cup chopped parsley
- 2 tablespoons chopped chives
- 1 small garlic clove, minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon red pepper flakes
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 3/4 cup extra-virgin olive oil
- 2 head-on whole branzini (about 1 pound each), cleaned and scaled
- 2 teaspoons kosher salt
- 1 lemon, sliced into six rounds
- 6-8 sprigs dill
- 6-8 sprigs parsley
- 2 teaspoons extra-virgin olive oil
- To make fresh herb sauce: In small bowl, combine dill, parsley, chives, garlic, salt, red pepper flakes, lemon zest, lemon juice and olive oil; set aside.
- Set both sides of grill to 650 F (high) and close lid.
- To prepare branzini: Season fish inside and out with kosher salt. Fill cavity of each fish with lemon slices, dill sprigs and parsley sprigs then tie with kitchen twine to secure. Refrigerate until ready to grill.
- Evenly coat skin of both fish with olive oil. Insert temperature probe into thickest part of flesh of each fish, parallel to dorsal fin, then place on grill with belly sides toward you. Close lid and cook 5 minutes.
- Open lid and gently turn fish over with thin metal spatula or two forks. Close lid and cook 5 minutes, or until internal temperature reaches 145 F.
- Transfer fish to platter and remove twine. Serve fish topped with fresh herb sauce.
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