Monterey Bay Aquarium Seafood Watch
The Monterey Bay Aquarium’s Seafood Watch program helps consumers and businesses choose seafood that’s fished or farmed in ways that protect sea life and habitats, now and for future generations. Their recommendations indicate which seafood items are “Best Choices” or “Good Alternatives,” and which ones you should “Avoid.”
They raise public awareness about sustainable seafood issues through their consumer guides, website, mobile apps and outreach efforts. Since 1999, they’ve distributed over 56 million consumer guides and their smartphone app has been downloaded over 1.5 million times. They also encourage restaurants, distributors and seafood purveyors to purchase from sustainable sources. They have over 200 partners across North America, including two of the largest food service companies in the U.S.
The Seafood Watch standards consist of guiding principles, science-based criteria and a robust scoring methodology. The organization regularly updates them with the help of fisheries and aquaculture experts to ensure they incorporate the latest science and understanding of sustainability. They play a critical role in helping the Seafood Watch create an assessment of a fishery or aquaculture operation, which in turn shapes their seafood recommendations.
Recipe by Chef Susan Feniger
Featuring South American aji amarillo chiles, freshly grated ginger, and lime, this ceviche is an ambassador to the exotic flavors of Peru. But you don’t have to travel around the world to get it. We serve it up in a crispy corn tortilla cone on a bed of plantain chips at our Border Grill restaurants in Downtown Los Angeles, Santa Monica, and Las Vegas at Mandalay Bay and The Forum Shops.
In a large bowl, combine fish and enough lime juice to cover. Allow to marinate for 20 minutes. Drain fish, reserving 1/4 cup of lime juice. Combine fish with remaining ingredients and reserved lime juice to taste and stir gently to combine. Chill thoroughly. Serve in a chilled martini glass, garnished with plantain chips or tortilla chips, Pickled Red Onions, and slices of avocado.
Makes 5 1/2 cups
Place the onions in a medium saucepan and pour in enough water to cover. Bring to a boil, and remove from the heat. Strain and set the onions aside. Combine all the remaining ingredients in the saucepan. Bring to a boil, reduce to a simmer, and cook 10 minutes. Add the blanched onions and simmer an additional 10 minutes. Transfer the mixture to a container, cover, and refrigerate at least a day before serving. Pickled onions will keep in the refrigerator up to a month.
* Wild Alaska halibut is a delicious and sustainable choice for ceviche. For more info on sustainable seafood, go to the Monterey Bay Aquarium Seafood Watch website at www.seafoodwatch.com.
Copyright © 2016, Mary Sue Milliken and Susan Feniger, www.bordergrill.com
By Chef William S. Dissen
Yields 4 portions
For Fennel Salad:
For Coriander Yogurt:
Place dried chilies in a large bowl, cover with boiling water, wrap bowl with plastic wrap and let sit for an hour to rehydrate.
Drain chilies, remove stems, and deseed (some seeds will remain), and place in a food processor.
Toast coriander and cumin seeds until aromatic, and add to food processor.
Add the remaining ingredients together and process until a “chunky” consistency is achieved. Use additional water to create the desired consistency.
Place in a container and cover with olive oil. Reserve.
For Coriander Yogurt:
In a blender, mix together all ingredients and process until smooth and green color is achieved. Taste and reseason if necessary.
For Fennel Salad:
Place all ingredients for salad into a medium bowl and toss to combine. Taste, and reseason if necessary. Reserve.
(yields 1 pint)
Stir together in a bowl. Store in an airtight container.
Place a large sauté pan over high heat and add the olive oil. Season the salmon with the Za’atar spice and pan-roast the fish until it achieves a medium rare temperature.
Place a large “swoosh” of the coriander yogurt across each of the 4 plates. Place the salmon over the yogurt and place the fennel salad beside the salmon.
Drizzle the harissa on the plate to finish the dish. Serve immediately.
Recipe by Chef Ted Walter of Passionfish restaurant
Meyer lemon jam
For the Meyer lemon jam
Run all the ingredients in a food processor.
For the salad
Toss all the ingredients together, season, add the Vietnamese dressing. Taste, then adjust seasoning if needed.
For the Rockfish
Grill the filets on a hot grill till done.
Place the salad on plates. Place the rockfish on top and garnish with the lemon jam.