Fish Tales: Stories & Recipes from Sustainable Fisheries Around the World ($22 at amazon.com) is a moving book about sustainable fisheries and the cultures out of which they are born. Co-authored by Bart van Olphen and Tom Kime, the title introduces us to nine artisanal fisheries, including in Vietnam, South Africa and the United States. It also includes recipes, and the authors were kind enough to share several of the best grilled fish recipes with The Daily Green. Enjoy!
Grilled Salmon with Herb Lentils and Salsa Verde
Did you know that Alaska not only has one of the most sustainable fisheries in the world, but can also some of the best salmon in the world rich in "good" fats and free of toxic contaminants? Salmon is a terrific source of omega-3 fatty acids, for a healthy heart, and Vitamin B12, a brain food.
Be sure to ask your local fish purveyor for Marine Stewardship Council-certified salmon, such as wild Alaskan salmon, because the more common (and less expensive) farmed and Atlantic salmon are not considered sustainable.
Grilled Marinated Penang Fish with Chile, Garlic, Ginger with Lemongrass and Black Pepper Dressing
This Penang fish recipe is made with plaice, a type of flat fish, whose family includes flounder, sole, plaice and halibut. There are many different varieties, but most of the sustainable flat fish comes out of Alaska. Flat fish are caught at night because they sleep during the day, flat on the bottom of the ocean floor. When awake they swim directly into the nets, making this a sustainable method of catching the fish. Be sure to ask your local fish purveyor if the flat fish you are purchasing is Marine Stewardship Council-certified, because not all plaice are fished sustainably.
Grilled and Roasted Halibut with Rosemary, Salt, and Lemon Potatoes
Hints of rosemary and salt emphasize the flavor of the fish, particularly when paired with deliciously zingy lemon potatoes. The crunch of the potato and outside of the fish along with the smoothness of the fish meat will dance in your mouth and leave you hungry for more!
Look for Marine Stewardship Council-certified halibut from Alaska, Canada (and California hook & line or trawl fisheries) because Atlantic halibut and California set gillnet fisheries aren't considered sustainable.
Dover Sole with a Warm Dressing of Red Peppers, Thyme, and Black Olives
The warm dressing paired with the grilled Dover sole melt wonderfully together on the plate and in your mouth. The red peppers and thyme give the dish a nice earthy feel while the olives add some excellent saltiness. The crisp acidity of the lemon balances the fish's delicious flavor and the extra kick of crushed chile gives the dish a little "oomph!" After making this dish at home, I can attest that this is one of the best fish dishes I have ever had!
Grilled Filet of Plaice with a Salad of Asparagus, Fennel, and Fava Beans
This simple yet flavorful dish is as delicious as it is elegant and gorgeous on the plate. The greens pair beautifully alongside the white flesh of the fish, making it a terrific summer dish that carries nicely, with some tomatoes or other seasonal produce, right through fall. Plaice is in season from July through December.
Sustainability is essential to maintaining and restoring the earth's fish populations so that generations to come can enjoy the fruit of the sea as we do today. Each of the five fish featured here were highlighted in Fish Tales because they are fished sustainably.
Learn what sustainability means to the authors of Fish Tales in this author interview.