As populations of seafood favorites decline and environmental watch groups decry harmful fishing practices, fish fans need responsible alternatives. Try one of these delicious and sustainable choices tonight.
Almond-studded yogurt lends Mediterranean flair to baked salmon fillets. Showered with shallots and fresh mint, chervil, and parsley, this dish is like a party on a plate.
Paper-thin slivers of radish and fennel tumble among ribbons of carrot in this colorful celebration of spring. Parsely, cilantro, and lemon add brightness, while nutmeg adds a twist all its own.
A combination of ginger, soy sauce, and sesame oil creates a flavor that's reminiscent of teriyaki sauce but more delicious and nuanced.
Choosing clean seafood is a great way to minimize the amount of toxins (like mercury) you take in. Wild-caught Pacific sardines, rich in healthy omega-3 fatty acids and vitamin B12, are one of the greenest fish choices you can make.
Citrus and fresh herbs add clean, fresh flavor to foods, so you don't need to use much (if any) salt. Cilantro lends more than a little zing here: the vibrant herb contains healing phytonutrients and has antimicrobial properties.
Green tomatoes are simply unripe red tomatoes -- hence their lower sugar content and slightly sour taste. Charring makes them softer and easier to peel. To grill the shrimp use 8-inch wooden skewers, which you'll find in some supermarkets and kitchenware stores. Farmed and wild domestic shrimp are the best eco-choices.
You'll find pomegranate molasses (a syruplike reduction of nutrient-rich pomegranate juice) at Middle Eastern markets and specialty stores.
Steaming food in parchment -- or "en papillote," as it's traditionally called -- is a low-fat way to cook a full meal in one shot: The juices from each ingredient are sealed inside the pouch to flavor the dish. Plus, it makes for a dramatic presentation. Just be careful not to burn yourself when the steam escapes!