Best sustainable seafood recipes

Giving yourself a seafood break might not always be a ready option because of your busy work schedule or because good restaurants are not present within close proximity. So, there is a better option for all you seafood lovers. You can now follow simple recipes and treat yourself whenever you want. In fact, not only are these recipes delicious, they use sustainable seafood as their main ingredient, making them healthier as well as environmentally friendly.

Tuna, Linguine with peppery Orange Sauce

Visit your nearby natural foods store and buy albacore tuna. It will be available at many natural food stores and is a great source of Omega 3 fatty acid, which help you remain active.

Cooking Duration – 30 minutes

Ingredients required

· Coarse salt

· Whole wheat linguine – 8 ounces

· Grated orange zest – 1 1/2 teaspoons

· Olive oil – Three tablespoons

· Fresh orange juice extracted from 2-3 oranges – 3/4 cups

· Balsamic vinegar – 2 tablespoons

· Dijon mustard – 2 tablespoons

· Red pepper flakes and more to garnish – 1 teaspoon

· Watercress – 1 large bunch or around 3 cups (trimmed tough ends, washed and dried hard)

· Tuna – 2 cans or 6 ounces each (oil packed and drained)


Take a large pot and boil the salted water. Cook pasta by following the package instructions and drain it well. Keep it aside and prepare for a large bowl. Whisk the juice, orange zest, mustard, oil, and red pepper flakes together and season then with salt. Add watercress as well as that prepared pasta into it and toss to combine the recipe well. Lastly, scatter the tuna from top and sprinkle some red pepper flakes for added flavor and serve hot.

Pacific Cod with roasted Shitakes

This seafood dish is a good choice for those who like to enjoy the pleasure of the surroundings, while eating.

Cooking Duration – 30 minutes

Ingredients required

· Shiitake mushrooms (stems removed, cut in pieces if large) – 2 pounds

· Olive oil – 4 tablespoons

· Pacific cod – 6-8 ounces each

· Fresh lemon juice – 1 tablespoon

· Dijon mustard – 1 tablespoon

· Ground pepper and coarse salt


First of all, preheat the oven to 450 degrees. Take a large rimmed baking sheet, put the mushrooms, olive oil and rosemary and season them with pepper and salt. Roast the ingredients added until they become tendered and browned in color. Toss repeatedly in some durations. This procedure will take at least 15 minutes. After this, push the mushrooms at the sides of the pan where the overall content is roasted to make space for the cod at the center of the pan. Season the Cod with pepper and salt and let it roast till it gets opaque. You can take out the mushrooms and roast the cod solely on the pan. This process will take 8-10 minutes.

Take a small bowl and add oil, mustard, lemon juice, and parsley. Add the prepared recipe and season them with salt and pepper. Serve the cod on them.

Bok Choy served with hoisin-glazed black cod

The Black cod is also identified as the sablefish which is a good source of Omega-3 fatty acids.

Cooking Duration – 15 minutes

Ingredients required

· Olive oil – 2 tablespoons

· fresh ginger – A 3-inch piece, slice them very thinly like matchsticks

· Garlic – 3 pieces of thinly sliced cloves

· Bok choy – 1 1/2 pounds (1 head). Slice it crosswise, make wide pieces of 1 inches, greens and stalks separated

· Celery stalks – 2. Cut into 2 inches of lengths, quartered lengthwise

· Season with coarse salt and ground pepper

· Scallions – 1 bunch. Trim and cut into 2 inches of length

· Hoisin sauce – 3 tablespoons

· Ketchup – 1 tablespoon

· Dijon mustard – 1 1/2 teaspoons

· Fresh lemon juice – 1 teaspoon

· Skinless black cod fillets – 4 or 5 ounces each


Heat the oil to medium level in a Dutch oven or saucepan of 5-quart. Put ginger and garlic, cook for 1 minute until they get a little brown and release the fragrance. Put bok choy stalks and celery, stir smooth and season them with salt and pepper and let it cook for 5 to 7 minutes until they become a little crisp. Stir after a little interval until this process is done. Add bok choy greens and scallions and let them cook until they get wilted.

After this, heat the broiler with a rack placed at a distance of 4 inches from heat. Take a small bowl, add hoisin, ketchup, mustard and half teaspoon of lemon juice and stir them well. Put the fish on a broiler pan and season it with pepper and salt. Brush the tops with hoisin mixture properly and keep it to broil until the fish becomes opaque, for around 5-7 minutes.

Then add a little quantity of lemon juice. Prepare a plate and garnish with vegetables and top the fish fillet over it. Your delicious recipe is ready to taste.

Garnish Tomatoes, Basil and corn, topped by the striped Bass

A spicy dish that can be made using either jalepenos or Serrano peppers. Wear rubber gloves before using these spicy ingredients to avoid burning sensation on your skin. If you do not find striped bass then you can even try this recipe with snapper or wild salmon which are good for your health.

Cooking Duration – around 35 minutes

Ingredients required

· Extra-virgin olive oil – 2 tablespoons

· Bass fillets – 4 stripes or around 5 ounces each with skin side ups

· Season with coarse salt and ground pepper

· 1 finely chopped small onion

· 2 minced garlic cloves

· Jalapeno or serrano pepper – ½ (remove the ribs and seeds and slice very thinly)

· Dry white wine – 1/2 cup

· Corn – 2 clean ears

· Cherry tomatoes – 6 ounces (1 generous cup)

· Chopped basil – 1/2 cup

· Chopped cilantro – 1/4 cup


Take a large skillet, pour little oil and heat it over medium-high level. Season the cut fish with pepper and salt. Also add the skin side ups. Fry it for around 4 minutes. Take a wide metal spatula and turn the fish to fry it from all sides with skin side ups properly fried. Cook it for around 1-2 minutes. Let the fish stay a bit soft, don’t cook it entirely. . Remove the fish on a dish and fry cut onion on that same pan (heat set to medium). Cook the onion and stir repeatedly after durations until the onion becomes light brown (4 minutes). Add garlic over it and cook for 1 another minute. Then add jalapeno, corn, wine, tomatoes, ¼ cup of water, and fish. Put a lid and cook for 4 minutes or until the fish is cooked. Stir the basil and cilantro in the vegetable mixture. Garnish the skin side ups on a plate and add the fish and remaining vegetable mixture over it.

Pacific Halibut with Green Tea Broth

Halibut is just like other cold water fish and is an amazing source of Omega-3s which human body requires for staying healthy. Quinoa is rich in fiber and green tea and basil offer you antioxidant properties.

Cooking Duration – 20 minutes

Ingredients required

· Halibut fillets – 4 or 6 ounces each

· Quinoa – 1 cup

· Ground pepper and coarse salt

· Peanut oil – 2 tablespoons

· Fresh ginger of around 2 inchces – 1 piece (finely chopped)

· A Babt bok choy of around 6 ounces (slice thinly lengthwise)

· Frozen shelled edamame – 1 cup (thawed)

· Shiitake mushrooms – 4 ounces (stemmed and thinly sliced)

· Snow peas – ½ cups (lengthwise thinly sliced)

· Brewed green tea – 1 cup

· Light soy sauce – 1 tablespoon

· Honey – 1 tablespoon

· Diagonally sliced scallions – 3

· Basil leaves to garnish and serve


Preheat the oven to 400 degrees and season the halibut with pepper and salt. Take a medium saucepan and boil 2 cups of salted water. Add quinoa in it and reduce the heat to simmer. Cover the mix and cook until the quinoa becomes tender by absorbing the water (around 15 minutes). Once done, remove it from the heat and keep aside. Till then get a large nonstick skillet and heat the oil on it over medium-high. Cook the fillets till they changes color as golden (fry for 2-3 minutes each side). Once done, remove the fillets from pan, let the oil stay in pan. Take an ovenproof dish and put the fish on it to bake for 8-10 minutes (cook thoroughly).

Use that pan left with oil, and add ginger, edamame, bok choy, snow peas, and shiitakes. Reduce the heat to medium and let these mix cook, stir continuously until it gets ready (3 minutes). Add green tea, honey and soy sauce. Another 3 or more minutes until the edamame becomes tender. Then add scallions on it. Take 4 bowls garnished with broth and vegetables. Top the fish fillet on them and garnish with basil leaves to make them more presentable. Also season quinoa with salt if you need and serve in separate bowls.

Today's Top Articles:

Scroll to Top