When it comes to sustainable seafood, chefs’ and diners’ choices can truly make a difference. To help you navigate the murky waters, we’ve tapped a few of our Chefs Boot Camp for Policy and Change alumni for some ocean-friendly recipes. For information about how best to source the fish highlighted in these recipes, visit seafoodwatch.org.
- Thai-Style Rockfish with Spicy Tamarind Sauce by JBF Award Winner Tory Miller
What do you get when you serve crispy rockfish with tamarind, fresh herbs, garlic, and lime? A lip-smackingly delicious dish that’s sustainable, too.
- Brioche-Crusted Skate Wing with Pistachio Pistou and Lemon Crème Fraîche by JBF Award Winner Jennifer Jasinski
We recommend choosing the sustainable longnose skate species from the West Coast. The meat is flaky, tender, and will pair well with the citrus-spiked crème fraîche and nutty pistou in this recipe.
- Lionfish Ceviche by Hari Pulapaka
Lionfish is a highly invasive species that threatens native fish populations and coral reefs. Since it has few to no natural predators, its populations are growing unchecked. This simple recipe marinates thin slices of lionfish with ginger, fresh citrus juices, coconut milk, and as many spicy chiles as you can handle.
In anticipation of our upcoming JBF Food Conference, we're looking through the lens of our recently launched JBF Impact Programs, which aim to promote a sustainable food system through education, advocacy, and thought leadership.
See all JBF Impact content.
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Hilary Deutsch is editorial assistant at the James Beard Foundation. Find her on Instagram.
