Seafood Specials: Great Recipes that Help Save Oceans
Recipes from NRDC's home cooks and a few of our chef friends help you take the guesswork out of serving a healthy, feel-good seafood meal.
Baked Halibut with Three-Colored Peppers and Red Bliss and Fingerling Potatoes
~ Nora Pouillon, chef/owner, Nora's and Asia Nora, Washington, D.C.
- 1 1/2 pounds halibut fillets, cut into 4 portions
- 4 tablespoons olive oil
- 1 medium onion, thinly sliced
- 2 teaspoons minced garlic
- 2 green peppers, seeded and julienned
- 1 red pepper, seeded and julienned
- 1 yellow pepper, seeded and julienned
- 1 cup white wine
- 2 to 3 tablespoons assorted herbs such as thyme, oregano and rosemary
- Sea salt and freshly ground pepper
- Small bouquet of assorted herbs such as thyme, oregano and rosemary, for garnish
- 16 to 20 small red bliss and/or fingerling potatoes (about 1 pound), unpeeled
- Preheat the oven to 450 degrees.
- Heat 2 tablespoons of the olive oil in a medium sauté pan; add the onion, garlic and peppers and sauté for about five minutes, stirring frequently. Add the wine and herbs and season to taste with salt and pepper.
- Bring the mixture to a boil, and cook for one minute, stirring to combine. Remove the pan from the heat.
- Spoon the pepper mixture and juices into a baking dish large enough to accommodate the fillets in one layer. Arrange the halibut fillets on top. Drizzle with the remaining olive oil and season to taste with salt and pepper.
- Bake for eight to ten minutes, until the fish is cooked through.
- Steam the potatoes in a medium saucepan using a collapsible insert or boil them for 10 to 15 minutes, until a fork can be easily inserted in the potato.
- Using a spatula, transfer each halibut fillet with the pepper mixture and juices under it to the center of a large warm dinner plate. Surround the fish with the potatoes and garnish with a bouquet of fresh herbs.
Because I own and operate an organic restaurant, I'm aware of what's going on with the environment. If chefs see the price of a fish getting higher and higher, or a big fish getting smaller and smaller, they should realize that we're catching fish before they've had a chance to grow up or there literally are less fish in the sea! Fish are one of the last wild foods left. We need to preserve our fish populations so that future generations can enjoy them too.
More Tasty (and Sustainable) Seafood Recipes
- Baja Fish Tacos with Cabbage Salsa
- Baked Halibut with Three Colored Peppers and Red Bliss and Fingerling Potatoes
- Buttermilk Fried Fresh Anchovies with Harissa
- Catfish Lafitte
- Chermoula Halibut with Red Quinoa, Edamame and Shell Bean Salad with Preserved Lemon Vinaigrette
- Firecracker Salmon with Roasted Corn Medley
- Grilled Fresh Sardines with Preserved Lemon Salsa Verde
- Honey Salmon
- Kerala-style Fried Fish
- Krissy T's Wild Salmon
- Pacific Cod Potpies with Dill Biscuit Crust
- Poached Alaskan Halibut, Sweet and Sour Golden and Red Beets, Citrus and Extra Virgin Olive Oil Emulsion
- Seared Farmed Striped Bass with Chive Whipped Potatoes, Truffle Vinaigrette and Hen of the Woods Mushrooms
- Sopa de Pescado
- Steamed Halibut on a Bed of Leeks and Carrots
Sign up for NRDC's online newsletter
Oceans on Switchboard
NRDC experts write about the growing risks to the health of our oceans on the NRDC blog.
Recent Oceans Posts
- Threat to Cabo Pulmo National Park from Cabo Cortés project re-emerges
- posted by Carolina Herrera, 10/22/14
- NRDC, Fishermen and Watershed Protection Groups Launch Legal Action to Protect Disappearing Blueback Herring
- posted by Brad Sewell, 10/17/14
- Bag Bans Will Keep Harmful Plastic Out of the Ocean
- posted by Peter Lehner, 10/7/14
NRDC Gets Top Ratings from the Charity Watchdogs
- Charity Navigator awards NRDC its 4-star top rating.
- Worth magazine named NRDC one of America's 100 best charities.
- NRDC meets the highest standards of the Wise Giving Alliance of the Better Business Bureau.