October 11, 2016 | post a comment
Though October is National Seafood Month, it’s important to not be hasty when choosing fish for your family. While demand for fresh seafood is up, our oceans are rapidly changing with more than a half a billion pounds of seafood being fished daily around the world according to Seafood Watch. Organizations like the Marine Stewardship Council share that it’s important to choose varieties that are caught or farmed in a sustainable way.
How do we know if a particular fish is sustainable?
Certain fish are more sustainable in certain regions of the country than others due to shipping. Seafood Watch provides a helpful seafood guide for each state in the US. Download yours here.
When traveling or dining out at a seafood focused restaurant, reference Fish2Fork, which rates restaurants according to the impact their seafood has on the seas and marine life.
Adding sustainable seafood to your diet is a nutritious and delicious choice, especially when you combine them with fruits and vegetables. Try our Caesar Baked White Fish with our vitamin rich Living Butter Lettuce or Red Butter Lettuce for your next family dinner.
- ¾ cup mayonnaise
- ⅓ cup Parmesan cheese, grated or shredded
- ¼ cup lemon juice, freshly squeezed
- 2 cloves garlic, minced
- 1 to 2 teaspoons anchovy paste
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 ½ to 3 pounds white fish filets (such as barramundi, cod, sable fish or tilapia), ¾ to 1 inch thick, cut into 6 portions
- 1 cup Panko breadcrumbs
- ½ cup fresh parsley, chopped
- 1 tablespoon Parmesan, grated or shredded
- 1 loaf of crusty French or Sourdough baguette, cut into 1-inch slices
- ⅓ cup olive oil
- 2 cloves garlic, minced
- Pinch of salt
- 3 heads Live Gourmet Living Butter or Red Butter Lettuce, cut off root ball and cut in half vertically.
- Preheat oven to 450⁰. Line a sheet pan with parchment or aluminum foil.
- To make the Caesar dressing, combine mayonnaise, Parmesan cheese, lemon juice, garlic, anchovy paste, salt, and pepper and whisk until thoroughly combined. Refrigerate half the sauce until ready to serve.
- Rinse the fish filets, pat dry, and place on the sheet pan. Combine breadcrumbs and parsley. Generously spread each filet with the remaining sauce and sprinkle the filets with breadcrumb mixture. Sprinkle with Parmesan cheese. Bake the fish for 10 to 12 minutes, until fish flakes and center is opaque. Cover with aluminum foil and allow to rest on the pan for 10 minutes.
- Heat a grill pan to medium-high. Combine olive oil, garlic, and salt and brush pan and both sides of bread with oil and grill, flipping once, until toasted, about 3 minutes. Brush cut side of lettuce with olive oil mixture and grill, cut side down, until charred in spots, about 30 to 60 seconds.
- To serve, plate fish over part of lettuce, drizzle with remaining sauce, and top with garlic toasts.