Recipes
Contributing chefs (L - R) Nora Pouillon, Thom Fox, Monica Pope & Eric Ripert (not pictured: Rick Moonen)
These recipes from NRDC staff and some of our chef friends feature sustainable seafood -- fish that's abundant, caught or raised in an environmentally friendly manner, and low in mercury. You can browse through these pages for culinary inspiration, or print out favorites to add to your own collection.
Baja Fish Tacos with Cabbage Salsa
Barry Nelson, NRDC senior policy analyst, San Francisco
Baked Halibut with Three-Colored Peppers and Red Bliss and Fingerling Potatoes
Nora Pouillon, chef/owner, Nora's and Asia Nora, Washington, D.C.
Buttermilk Fried Fresh Anchovies with Harissa
Thom Fox, executive chef, Acme Chophouse, San Francisco
Catfish Lafitte
Erin Kiley, NRDC program assistant, Santa Monica
Chermoula Halibut with Red Quinoa, Edamame and Shell Bean Salad and Preserved Lemon Vinaigrette
Monica Pope, chef/owner, t'afia, Houston
Firecracker Salmon with Roasted Corn Medley
Melissa Bez, NRDC program assistant, Washington, D.C.
Grilled Fresh Sardines with Preserved Lemon Salsa Verde
Thom Fox, executive chef, Acme Chophouse, San Francisco
Honey Salmon
Claxton Francis, NRDC director of information technology, New York
Kerala-style Fried Fish
Shanti Menon, NRDC website editor, New York
Krissy T's Wild Salmon
Kim Ranney, NRDC online marketing and production associate, New York
Pacific Cod Potpies with Dill Biscuit Crust
Alex Kennaugh, NRDC publications director, New York
Poached Alaskan Halibut, Sweet and Sour Golden and Red Beets, Citrus and Extra Virgin Olive Oil Emulsion
Eric Ripert, executive chef/co-owner, Le Bernardin, New York
Seared Farmed Striped Bass with Chive Whipped Potatoes, Truffle Vinaigrette and Hen of the Woods Mushrooms
Rick Moonen, chef/owner, RM Seafood, Las Vegas
Sopa de Pescado
Evelyn Arévalo, NRDC program assistant, San Francisco
Steamed Halibut on a Bed of Leeks and Carrots
Darby Hoover, NRDC senior resource specialist, San Francisco
