May 1st, 2010 - Barbara Feiner
You should eat fish at least twice a week, according to the American Heart Association. It’s a great source of omega-3 fatty acids, which help prevent heart disease.
But concerns over mercury toxicity have prompted many consumers to avoid the fish counter. Luckily, resources like the Monterey Bay Aquarium’s Seafood Watch and the Environmental Defense Fund’s Seafood Selector allow you to make safe, healthful meal decisions.
Pacific vs. Atlantic
Pacific halibut, caught along the West Coast from California to Alaska, is an eco-best choice. Alaska, in fact, is home to 75% of the halibut caught in the United States.
Fresh, wild Pacific halibut is usually available between March and November. Frozen halibut roasts, fillets and steaks are available year-round.
Atlantic halibut is another story. It’s an eco-worst choice, as it contains unsafe levels of mercury and polychlorinated biphenyls (PCBs), toxic industrial chemicals.
The Price Factor
Pacific halibut is one of my favorite fish selections because it’s firm and flaky in texture, mild-tasting and extremely versatile. You can grill, bake, roast and sauté it, as several of our blog recipes prove:
Halibut fillets, however, can be expensive. On my latest shopping trip, I blanched at the price: $20 per pound.
Feeling frugal, I opted for sustainable Alaskan cod, which has been on sale over the last month for $6 to $8 per pound at local markets. Another firm fish, it can replace halibut in any of the recipes cited above.
For Your Organic Bookshelf: Ocean Friendly Cuisine: Sustainable Seafood Recipes from the World’s Finest Chefs
Photo courtesy of Robert Hsiao
Read More:
Sustainable Halibut: Yes to Pacific, No to Atlantic
Tags: cod, halibut, Health, heart health, mercury, omega-3 fatty acids, PCBs, seafood, sustainable fish
Posted in Organic Food | 2 Comments »
April 29th, 2010 - Barbara Feiner
When sustainable Pacific halibut is paired with olives and tomatoes, the result is a true palate pleaser.
Olives, which are actually a fruit, fall into two basic categories:
- Green (picked before they’re ripe)
- Black (fully ripened before they’re cured)
Today’s recipe calls for black olives, and you can choose from Greek Kalamatas and Italian Gaetas to large California olives. No matter which you use, they’ll produce a true Mediterranean taste when combined with tomatoes.
Tomatoes add vitamin C, lycopene and other compounds that act as antioxidants to help lower your risk for many cancers. They also contribute their unique consistency and taste, making this a perfect entrée to serve over a bed of brown or wild rice.
All of the ingredients should be available at a well-stocked natural and organic food store.
Pacific Halibut with Olives and Tomatoes
Makes 4 servings
2 tablespoons olive oil, divided
2 cloves garlic, crushed
2 large onions, chopped
1 medium green bell pepper, chopped
20 large black olives, pitted
1 can (14 oz.) plum tomatoes, chopped
4 Pacific halibut fillets, 4 oz. each (any dense white fish will do)
1/2 teaspoon Italian seasoning
Salt and pepper, to taste
1 tablespoon chopped fresh parsley
Chopped parsley for garnish
- Preheat oven to 375°F.
- In medium skillet, heat 1 tablespoon olive oil. Sauté garlic, onions and pepper until softened.
- Add olives and tomatoes, and simmer for about 5 minutes. Set aside.
- Gently wash fish, and pat dry. Season on both sides with Italian seasoning, salt and pepper.
- Heat remaining olive oil in large skillet over high heat. Cook fish for about 3 to 4 minutes on each side. When turning fish, take care to keep fillets in one piece.
- Place fish in baking dish, and cover with the sauce. Sprinkle 1 tablespoon chopped parsley on top.
- Bake for about 10 to 20 minutes, until fish is cooked through.
- Garnish with chopped parsley, and serve over a bed of brown or wild rice.
Per serving: 270 calories, 12 g total fat (trace saturated fat), 14 g carbohydrate, 26 g protein, 3 g dietary fiber, 470 mg sodium
Recipe and photo courtesy of the American Institute for Cancer Research
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Pacific Halibut with Olives and Tomatoes
Tags: halibut, Mediterranean diet, olives, Organic Food, recipes, sustainable fish, tomatoes
Posted in Organic Food Recipes | 1 Comment »
January 8th, 2007 - Barbara Feiner
Last Friday, I posted a recipe for California Dried Plums Steeped in Jasmine Tea with Yogurt. Any dish featuring dried plums is beneficial to digestive health: One serving of four to five dried plums contains about 3 grams of fiber. The fruit performs well in both sweet and savory dishes.
Because you’re dedicated to organic living, OrganicAuthority.com recommends using certified organic ingredients, when available, in all recipes to maximize flavor, while minimizing your risk of exposure to pesticides, chemicals and preservatives.
Halibut Kabobs with California Dried Plums and Bay Leaves
Makes 8 servings
- 2 pounds halibut, cut into 24 (1-inch) cubes
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 24 large pitted California dried plums
- 24 large bay leaves, fresh or dried
- 8 bamboo or metal skewers
- Lemon wedges
- In large bowl, combine halibut, oil, lemon juice, pepper flakes and salt; turn to coat halibut evenly. Cover and refrigerate at least 20 minutes.
- If using dried bay leaves, soak in hot water 10 minutes; drain.
- Thread 3 halibut cubes, 3 dried plums and 3 bay leaves onto each skewer, alternating. Grill skewers on gas or charcoal grill, turning occasionally so fish cooks evenly on all sides, about 10 minutes or until fish offers no resistance to tip of small sharp knife.
- Serve with lemon wedges.
Recipe and photo courtesy of California Dried Plums
Read More:
Halibut Kabobs with California Dried Plums and Bay Leaves
Tags: halibut, halibut kabobs, organic ingredients
Posted in Organic Food Recipes | 1 Comment »
