Sustainable Roasted Sablefish
Butternut Squash and Bok Choy in Green Curry
Red Chili, Lime
Roasted simply with olive oil, salt and pepper – the flavor is rich, sweet, and buttery due to its high oil content. It’s texture is velvety smooth with large delicate flakes. Silky sablefish pairs very well with bold Thai flavors, nutty butternut squash, and slightly crisp bok choy stalks and slightly bitter bok choy leaves.
Last weekend I joined chefs, fishermen, local experts and educators at The Cabrillo Marine Aquarium’s Sustainable Seafood Expo 2016 to share sustainable seafood recipes and samples; talk about fisheries, habitats, and species management; and to promote and sustain wild, diverse, and healthy ocean ecosystems that will last long into the future.
Caught of the California coast with bottom longline method, sablefish is rated a “Best Choice” for sustainability by the Monterey Bay Aquarium Seafood Watch.
Roasted Sablefish & Curry Recipe
Continue reading “Roasted Sablefish, Butternut Squash and Bok Choy Curry”