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Thursday, July 13, 2017

Fire Up the Barbeque with Sustainable Food From the Sea

Whether you’re a great chef or just enjoy cooking for friends and family, ‘tis the season for great barbeque. And, if you’re looking for something outside of traditional burgers and hotdogs, fish and shellfish are great on the grill! Grilling your own catch allows you to boast about the one that didn’t get away, but your local grocery store also offers plenty of variety for fresh seafood!

Today’s environmental concerns include a focus on sustainable seafood, or, seafood that is caught or farmed in ways that consider the long-term vitality of harvested fish species and the well being of our oceans. Beginning in the 1990s, a number of initiatives increased awareness concerning the way our seafood is obtained. Sustainable seafood represents a healthy relationship with our oceans that can endure forever. When humans consume seafood, we leave an indelible mark on the ecosystem. It’s important for our own well-being—and that of the oceans—that we understand the impacts of our choices. Luckily, today’s fish markets understand this need and focus, and sustainable seafood is readily available to the consumer.

How does one ensure that dinner includes a sustainable catch? You can get a great guide to sustainable seafood, offered by Monterey Bay Aquarium’s website– The guide offers recommendations to help you choose seafood that's fished or farmed in ways that have less impact on the environment. 

Ready to get cooking with sustainable seafood? Check out two mouth-watering recipes below and heat up that barbeque!

Shrimp Kabobs with Pistachio Tarragon Pesto

For the pesto:
·      3/4 cup chopped flat-leaf parsley
·      1/4 cup chopped fresh tarragon
·      1/4 cup roasted and unsalted pistachios
·      5 teaspoons fresh lemon juice
·      1 clove garlic
·      1/4 teaspoon kosher salt
·      1/4 teaspoon black pepper
·      1/2 cup extra virgin olive oil
·      1 tablespoon water

For the kabobs:
 24 large shrimp, peeled and deveined
24 grape tomatoes
 1 medium zucchini
 1 large yellow bell pepper
 12 scallions
 Extra virgin olive oil
 Kosher salt
 Black pepper
 Lemon wedges
For the pesto:
1. Combine parsley, tarragon, pistachios, lemon juice, garlic, salt, and pepper in the bowl of a food processor. Process mixture for one minute. With motor still running, slowly add olive oil. Continue processing until smooth, periodically scraping the sides of the bowl.
2. Transfer 1/3 cup of the pesto to a small bowl for brushing onto the kabobs before grllling. Pour remaining pesto into another bowl and add water. This portion will be for brushing onto cooked kabobs. Set both bowls aside.
For the kabobs:
1. Soak eight wooden skewers in water for 30 minutes.
2. Cut zucchini lengthwise and slice each half into 12 half circles.
3. Cut bell pepper into 24 pieces.
4. Cut the white and light green part of each scallion into two pieces.
5. Thread shrimp, tomatoes, zucchini, bell pepper, and scallions onto skewers. Brush each kabob with olive oil, pesto, and sprinkle with salt and pepper.
6. Heat grill to 450 to 550 degrees.
7. Grill kabobs for two to three minutes on each side or until shrimp are opaque. Do not overcook.
8. Remove from grill and drizzle kabobs with additional pesto and top with lemon juice. Serve immediately.

Fiery Fish Tacos with Crunchy Corn Salsa


2 cups cooked corn kernels

1/2 cup diced red onion
1 cup peeled, diced jicama
1/2 cup diced red bell pepper
1 cup fresh cilantro leaves, chopped
 1 lime, juiced and zested
 2 tablespoons cayenne pepper, or to taste
 1 tablespoon ground black pepper
 2 tablespoons salt, or to taste
 6 (4 ounce) fillets tilapia
 2 tablespoons olive oil
12 corn tortillas, warmed
2 tablespoons sour cream, or to taste
  1. Preheat grill for high heat.
  2. In a medium bowl, mix together corn, red onion, jicama, red bell pepper, and cilantro. Stir in lime juice and zest.
  3. In a small bowl, combine cayenne pepper, ground black pepper, and salt.
  4. Brush each fillet with olive oil, and sprinkle with spices to taste.
  5. Arrange fillets on grill grate, and cook for 3 minutes per side. For each fiery fish taco, top two corn tortillas with fish, sour cream, and corn salsa.

Want more awesome seafood recipes? Check out our Pinterest board– Sea Foodie– here!