Sustainable U.S. recipes

Steamed Chilipepper Rockfish with scallions & Nuoc Mam CHEF SETH CASWELL YIELD: 4 PORTIONS

3-4 Pacific Chilipepper Rockfish fillets 2 1/2 tablespoons fresh ginger, peeled and julienned 3 1/2 tablespoons scallion chiffonade Garnish: 3 1/2 tablespoons scallion chiffonade 6 tablespoons Nuoc Mam 1 sprig micro cilantro

1. Portion rockfish into 3 oz. Sizing will differ as the rockfish fillets taper toward the tail. 2. Place portioned rockfish on perforated sheet pans (or hotel pans). Place 2-3 pieces of ginger and 3-4 pieces of scallion atop each . 3. Steam the fish for 3-5 minutes, depending on thickness of fillet. 4.On small plate, use spatula to place rockfish at center of plate. 5. Spoon 1 1/2 Tbsp (3/4 oz.) Nuoc Mam over the top of fish.

Serving Suggestion: Place a generous pinch of scallions on top of the sauced fish and scatter the cilantro around the fish. Serve. Sustainable U.S. seafood recipes

Blackened with Maitre d’Hotel butter CHEF HALEY BITTERMANN YIELD: 4 PORTIONS

1/2 cup good-quality dry white wine 2 tablespoons unsalted butter, melted 4 8-ounce grouper fillets 2 tablespoons Creole seasoning, divided 1 recipe Maitre d’Hotel butter

1. Prepare the recipes for Creole seasoning and Maitre d’Hotel butter. 2. Preheat the oven to 350°F. 3. Combine the wine and melted butter. Place the mixture in the rimmed baking sheet and set it aside. 4. Place an empty, seasoned cast-iron skillet over medium-high heat. 5. Meanwhile, evenly distribute the 2 tablespoons of Creole seasoning mix on both sides of the four fillets, rubbing ½ tablespoon onto each fillet. 6. After the skillet has been on the burner for three or four minutes, it should be hot and just starting to smoke. Place two of the fillets in the skillet and cook until each is dark golden on both sides but slightly undercooked. 7. Transfer the cooked fillets to the rimmed baking sheet with a broad, sturdy spatula and set aside. Cook the remaining two fillets and transfer them to the baking sheet. 8. Place the pan with the four fillets, uncovered, in the oven and bake until they are just cooked through, about five minutes. Top with butter and serve.

Sustainable U.S. seafood recipes

Hake with roasted cauliflower and golden raisin, caper & pine nut vinaigrette CHEF MICHAEL LEVITON YIELD: 4 PORTIONS

4 five-to-six oz. pieces of skinless hake fillet (each about ¾ inch thick) 2 cups panko bread crumbs ½ cup finely chopped Italian parsley 2 ounces extra virgin olive oil Salt and freshly ground pepper Yogurt, mayonnaise or mustard

1. Pre-heat the oven to 500 degrees. Pre-heat the broiler if it is a separate unit. Remove the fish from the refrigerator, and place between dry kitchen towels. 2. Prepare the vinaigrette and cauliflower recipes. 3. In a mixing bowl, combine the bread crumbs, parsley and olive oil. Season generously with salt and pepper. 4. Lightly grease a baking sheet and place the fish on it. Season the fillets with salt and pepper. Brush the top side liberally with the yogurt (or mayo or mustard). Coat the fillets (top side only) with the crumb mixture. 5. Place the fish in the oven and bake for about 6 and 1/2 minutes. Then place the fish under the broiler until the crust begins to brown lightly. 6. While the fish is in the oven, heat a medium sauté pan over medium heat and add one tablespoon of butter or olive oil, and then the cauliflower. Stir well and place the pan in the oven for about 5 minutes, until the cauliflower is hot. Remove the pan from the oven. Add the parsley. 7. Add the pine nuts, capers, golden raisins and chives to the vinaigrette base and stir well.