SEAFOOD WATCH SUSTAINABLE RECIPES
Kristine Kidd
Monterey Bay Aquarium Food Editor
Arctic Char with Fennel and Orange
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Cod Chowder with Kale and Yukon Gold Potatoes
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Ginger-Scented Tilapia with Sugar Snaps
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Scallop and Shrimp Thai Green Curry
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Whole Striped Bass with Avocado Salsa Verde
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Smoked Sturgeon with Potato-Parsnip Pancakes
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Stone Crab Claws with Saffron Aioli
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Spaghetti with Manila Clams, Asparagus and Lemon
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Roasted Coho Salmon with Lemon-Herb Breadcrumbs
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Shrimp Sauté with Green Beans, Olives and Marjoram
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Scallops with Tomatoes, Corn and Paprika on Quick Polenta
Arctic Char with Fennel and Orange
Cod Chowder with Kale and Yukon Gold Potatoes
Ginger-Scented Tilapia with Sugar Snaps
Scallop and Shrimp Thai Green Curry
Whole Striped Bass with Avocado Salsa Verde
Smoked Sturgeon with Potato-Parsnip Pancakes
Stone Crab Claws with Saffron Aioli
Spaghetti with Manila Clams, Asparagus and Lemon
Roasted Coho Salmon with Lemon-Herb Breadcrumbs
Shrimp Sauté with Green Beans, Olives and Marjoram
Scallops with Tomatoes, Corn and Paprika on Quick Polenta