- Roasted Shiitakes and Pacific Cod – Mushrooms are roasted in the oven and after a while the cod joins them to finish the dish off. A sauce of lemon and Dijon mustard is served on top. Your best choice in Pacific Cod is non-trawled U.S. Pacific cod.
- EatingWell Fish Sticks – Give the kids something familiar, yet not quite the same as they might be used to. Make your own fish sticks using tilapia is not much more time than it would take you to heat up frozen, processed fish sticks. Your best choice for tilapia is U.S. farmed tilapia.
- Pan Seared Swordfish with Fresh Melon-Pepper Salsa – This dish was created to honor Florida’s sustainable seafood. A fresh, sweet and hot salsa is served on top of the swordfish. Your best choice for swordfish is harpoon or handline-caught U.S. and Hawaii swordfish.
- Sea Bass with Fennel & Fresh Tomato Sauce – Fresh vegetables and herbs create a tomato sauce that is poured over sea bass before it bakes in the oven. A little time-consuming, but the sauce can be made ahead of time. Your best choice for sea bass is Mid-Atlantic wild-caught black sea bass (avoid Chilean sea bass).
- Grilled Salmon – A simple marinade creates a lot of flavor for salmon filets that are done on the grill. It may be a little chilly to grill at the beginning of Lent, but by the end, the weather should be warm enough. Your best choice for salmon is wild-caught from Alaska or tank-farmed from the U.S.
If you want to be able to identify sustainable seafood choices when you’re at the seafood counter, download the Seafood Watch app for your iPhone or print out a Seafood Watch pocket guide to keep in your wallet.
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