The Sustainable Spot

Since starting my adventures in cooking earlier this year, I am happy to report that I have mastered many new meals much to the delight of my hungry husband.  I have dabbled in everything from vegetarian dishes to vegan cuisine to juicy pork tenderloin and am now feeling inspired to tackle something I have mixed emotions about, seafood.

Ever since spending the summer at Scripps and learning about how destructive fishing methods and overfishing are contributing to the rapid decline of many fisheries worldwide, I have been trying to avoid seafood altogether.  But living in a beach town where the sunshine and fresh local caught seafood are bountiful makes it hard to resist.  So I have decided to incorporate it in a way that has the least negative impact on the ocean.

I start by checking the Seafood Watch app from the Monterey Bay Aquarium to find out the best option for the seafood I have chosen.  They have three options listed which are: Best Choice, Good Alternative and Avoid.  It is usually pretty easy to determine what is what as most supermarkets label their fresh fish displays with where it was caught and whether it is farmed or wild caught.  Another good tip is to try Wholefoods and Safeway if you have one near you as they rank highest for stocking sustainable seafood according to the Seafood Retailer Scorecard by Greenpeace.

So far I have tried these two dishes that turned out delicious and have definitely made it onto the menu!

Seared Scallops with Spinach Tomato Basil Risotto, serves two to three (complements of Seafood Watch & Iowa Girl Eats)

Ingredients

1 lb scallops – Best Choice are farmed worldwide, diver caught in Mexico and dredged in Alaska.

3 tbsp olive oil

Sea salt and black pepper

2 1/2 cups vegetable broth

1 shallot, minced

1 clove garlic, minced

3/4 cup arborio rice

1/4 cup dry white wine

2 vine ripened tomatoes, seeded and chopped

2 cups baby spinach

1 cup torn basil

1/4 cup parmesan cheese (optional)

Directions

Scallops – Pat dry with paper towel.  Heat 12 inch skillet or griddle on medium high heat.  Add 2 tbsp olive oil and when oil is hot, add scallops distributed evenly.  Sprinkle salt and pepper to taste.  Sear until golden, turning occasionally, approximately 2 minutes total depending on size.

Risotto – Bring vegetable broth to a boil and then reduce to low heat.  In large skillet, heat 1 tbsp olive oil on medium, add shallot and sautee until translucent then add garlic, season with salt and pepper.  Add rice and stir in to coat in the oil.  Stir in wine until almost absorbed by rice.  Add 1/2 cup broth while stirring continuously until broth is absorbed and repeat until broth is down to 1/4 remaining.  Add tomatoes and stir in with broth.  Add spinach and basil with last 1/2 cup of broth and stir in completely.  Add parmesan for richer, creamier taste.

Citrus Salmon over Parmesan Polenta, salmon serves two, polenta serves four (complements of Aweigh with Me, see above photo:)

Ingredients

1 lb salmon filet- Most are ok but avoid Atlantic salmon farmed worldwide.

1 lemon, thinly sliced

1 lime, thinly sliced

2 tbsp olive oil

Sea salt and pepper

Directions – Preheat oven to 375 degrees.  Place filet on baking sheet lined with aluminum foil.  Rub in olive oil, season with salt and pepper.  Top with lemon and lime slices.  Bake for approximately 20 minutes until cooked completely, may vary with size of filet.

Parmesan Polenta – This is absolutely the most delicious and decadent side dish that I have ever made!  See recipe here!

Check here for more info on sustainable seafood!

Bon Appetit!