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Sustainable Family Supper, Fish Night

January 22nd, 2009 · 2 Comments

In addition to the general guides mentioned above, regional Seafood Watch guides are also available. I know I usually advocate for eating locally and then admit that we often eat wild Alaskan salmon. Unfortunately, our local waterways are so polluted and endangered that local seafood is minimally available. I do buy local Blue crabs, oysters and clams from the Virginia fisherman, Buster’s, who sells at the Dupont Circle FreshFarm Market, but otherwise I tend to pay more attention to overall sustainability of our seafood than miles traveled. (Of course, when I’m back home in the Northwest I buy all the local salmon I can – though sadly it’s tragically endangered there as well.) Up and down the Eastern seaboard, oyster farming programs are being implemented as a tool for recovering our local aquacultures, as shellfish naturally filter the excessive nutrients out of the water. (And, our support for local, organic produce is another step towards improving the health of our Chesapeake Bay.)

Farmed fish such as tilapia are generally rated safest for those of us on the East Coast, where most wild caught fish have high levels of mercury and PCBs. This week’s dinner featured baked tilapia in a balsamic-butter sauce that complemented the mild fish well. I served it with Mediterranean cous cous that includes garbanzo beans for added protein.

Sustainable Family Supper, Fish Night Menu

  • Tilapia in Balsamic-Butter Sauce
  • Mediterranean Cous Cous
  • Sugar Snap Peas

The fast and easy tilapia recipe came from Epicurious, though I used 1/4 cup balsamic vinegar and only 1/4 cup of butter, which was plenty for four fish fillets.

Recipe: Mediterranean Cous Cous

Ingredients:

  • 1 cup cous cous
  • 1 cup water
  • 1/2 cup orange juice
  • 1/3 cup diced prunes
  • 1 cup garbanzo beans, rinsed

Instructions: Bring water and orange juice to a boil. Add prunes and garbanzo beans and simmer for 2 minutes, then stir in cous cous, cover and remove from heat. Let stand for 15 minutes, until liquid is fully absorbed. Fluff and serve. Makes four servings. Enjoy!

Have a favorite fish recipe? Please share!

Tags: fish · grains · recipes · seafood · sustainable family supper · weeknight meals

2 responses so far ↓

  • 1 Ed B ruske // Jan 27, 2009 at 3:45 pm

    This is a great idea. I’ve wanted to start a regular sustainable seafood night at our house and just haven’t gotten it together. Must try harder.

  • 2 Chloe // Mar 1, 2009 at 3:11 pm

    I tried to signup for your RSS feed but it didn’t work. How can I do this?

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