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.
Baja Fish Tacos with Cabbage Salsa
(adapted from Tequila: The Book, by Ann and Larry Walker)
~ Barry Nelson, NRDC senior policy analyst, San Francisco
- 1 1/2 pounds Pacific halibut, farmed striped bass, mahi mahi or other firm, sustainable fish
- 1/2 cup flour or breadcrumbs
- 1/2 teaspoon salt
- 1/2 teaspoon cumin
- 1/2 teaspoon ground black pepper
- Dash of cayenne pepper
- 4 cloves garlic, minced
- 1/2 cup milk
- 4 tablespoons olive, canola or corn oil
- 12 corn tortillas (handmade are best)
- 1 small head of cabbage
- Juice of 1 orange and 1 lime
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 tablespoon tequila
- 1 teaspoon oregano, crumbled
- 1 large tomato, diced
- 1 canned jalapeno chili, minced
- Remove the tough outer leaves of cabbage and shred the head into a large bowl. Add remaining salsa ingredients and stir. Set aside for at least 30 minutes while you make the fish.
- Cut the fish into strips 1 inch wide. Combine the flour, salt, cumin, black and cayenne peppers in a shallow bowl. Pour milk into another shallow bowl. Dip the fish in the milk and toss the fish in the flour mixture.
- Heat the oil in a skillet over high heat. When the oil is hot, add the fish and fry, turning once, until it is golden brown on both sides (this takes only a few minutes). Toss in the garlic as the fish fries. Remove fish and dry on paper towels.
- Warm the tortillas in foil in the oven or in a dry skillet on the stovetop.
- Serve the tortillas in one bowl, the fish in another and the cabbage salsa in a third.
If you don't have time to make the cabbage salsa, use any good salsa, a little sour cream and a squeeze of lime.
This meal is fast and easy. It came in handy when my wife and I were kayaking in the Sea of Cortez. We caught a large squid in a tidepool with our hands -- just before the gulls got to him. We then had possibly the best dinner of my life -- sitting on the beach, watching the sun set and then being dazzled as phosphorescent plankton lit up the tiny waves breaking on the beach.
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
- NOAA Learns How to Cooperate on Shark Fins
- posted by Seth Atkinson, 2/5/14
- Submarines, Sonar, and the Death of Whales: NRDC Goes Back to Court Against Dangerous Navy Sonar
- posted by Joel Reynolds, 1/27/14
- Ocean Acidification: What is It, and Which Communities are at Risk?
- posted by Lisa Suatoni, 1/24/14
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.