September 27, 2023 Issue, Page 7 of 8

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The Elk City News - 7 FLAVORFUL, September 27, 2023 cri \ FAMILY FEATURES understanding and appreciation of aquaculture than, say, hether seafood night at your house means 10 years ago. However, not all farmed seafood is equal sauteed shrimp, baked fish or anything in in terms ofquality, environmental sustainability and Honey Mustard Crunch 2 tablespoons dried parsley between, it’s an exciting excuse to bring the social responsibility.” Salmon 2 tablespoons olive oil family together for favorite meals. Delicious ‘A unique combination of standards help ensure supply Thaw salmon and pat dry. Arrange chain integrity from the farm to the store while protecting Recipe courtesy of North recipes abound when seafood is on the menu, Coast Seafoods on oiled baking tray. Season with However, this is no longer your grandparents’ seafood. the environment, workers and communities. ASC’s sea salt and pepper, to taste. Today, more than half of all seafood consumed in the U.S. green label only appears on seafood from farms that have 1 bag (1 pound, three 6-ounce To make glaze: In small bowl, is farm-raised — a practice known as aquaculture. While the been independently assessed and certified as environmen- portions) North Coast combine honey, mustard, Dijon industry has made strides throughout the last few decades, tally and socially responsible. Seafoods ASC-certified mustard, mayonnaise, horseradish from increasingly sustainable farming practices to techno- “Whether your seafood is wild-caught or farmed, Naked Norwegian Salmon and paprika; mix until well com- logical advancements that can help feed a growing popula- what matters to today’s shoppers is that it’s high-quality, salt, to taste bined. Chill glaze until ready to use. tion, not all farmed seafood is equal and neither are the flavorful and was fished or farmed in a responsible way pepper, to taste To make crunch: In bowl, com- certifications you see on its packaging. that’s good for you and the planet,” said Roger O’Brien, Honey Mustard Glaze: bine breadcrumbs, parsley and oil; For more than a decade, the global nonprofit Aquaculture president and CEO ofthe Santa Monica Seafood market 1/3. cup honey mix well. Reserve. and cafe. “Farm-raised seafood that’s been responsibly 1/4 cup whole-grain mustard Preheat oven to 400 F. certified by the ASC delivers on the assurance that the 2. tablespoons smooth Top each salmon portion with ASC certification label is only found on farmed seafood seafood you're buying is what it claims to be, which is Dijon mustard 1 tablespoon glaze and spread that meets these high standards ~ helping seafood shoppers a key commitment we make to our customers.” 2. tablespoons mayonnaise evenly over fish. Press crunch make informed purchasing decisions. With a trusted certification like the ASC, you can 2 teaspoons horseradi evenly onto glaze. It’s a movement some of the nation’s leading seafood confidently enjoy make-at-home recipes like Honey 1 teaspoon smoked paprika Bake 15-17 minutes until fish is grocers and chefs are getting behind. Mustard Crunch Salmon, Blackened Shrimp Tacos with cooked through. “About 2/3 of our seafood offerings are raised on Creole Remoulade Slaw and Almond Stuffed Rainbow Crunch: Serve with drizzle of remaining farms, which reflects both growing supply and demand,” ‘Trout without sacrificing taste or sustainability. 3/4. cup panko breadcrumbs glaze. said Abe Ng, CEO ofthe Sushi Maki restaurant chain To find more certification information and discover and market stations. “There’s a much broader customer family-friendly seafood recipes, visit SeaGreenBeGreen.org, Blackened Shrimp Tacos with Creole Remoulade Slaw Recipe courtesy of Coastal Seafoods and Fortune Fish & Gourmet Prep time: 30 minutes Cook time: 10 minutes Coleslaw: 1/3 cup mayonnaise 1 tablespoon capers, chopped 1 teaspoon stone ground mustard 1/3 cup parsley, chopped 1/2 teaspoon horseradish 1/3 cup red onion, diced tablespoon Cajun seasoning 1/2 bag coleslaw mix Tacos: small corn tortillas ma tablespoon Cajun seasoning 1/2 pound peeled and deveined Almond Stuffed Rainbow Trout Rinse steelhead trout fillets and pat dry ASC-certified shrimp, thawed Recipe courtesy of Riverence Provisions with paper towel. Line baking pan with green onions, sliced parchment paper and spray with nonstick fresh salsa or pico de gallo optional) 2 ASC-certified Riverence cooking spray. lime, sliced (optional) Steelhead Trout fillets Mix almonds, lemon zest, lemon juice, To make coleslaw: In bowl, mix mayonnaise, (8 ounces each) chives, breadcrumbs and parsley. Season capers, mustard, parsley, horseradish, red nonstick cooking spray with salt and pepper, to taste. onion and Cajun seasoning. Mix coleslaw and 8V cup sliced almonds, toasted Add beaten egg to breadcrumb mixture about 3/4 ofdressing. Stir until coated then and coarsely chopped and stir until well incorporated, add more dressing, if desired, Refrigerate ne tablespoons lemon zest Lay first trout fillet skin side down on coleslaw until ready to serve. tablespoons lemon juice baking pan. Place twine pieces under- 1/4 cup chives, chopped neath fish, spacing | 1/2 inches apart; To make tacos: Heat grill to medium Cook shrimp 3-5 minutes per side, or until shrimp are heat. Once hot, toast tortillas on each side firm and Cajun seasoning is blackened, Remoye shrimp 11/2 cups breaderumbs leave untied. until browned on edges. Stack toasted tor- from grill to prevent overcooking. 1/4 cup Italian parsley Place breading mixture over trout fillet and remaining trout fillet on top of bread- tillas on plate and cover with towel until salt, to taste To serve, place about 1/4 cup coleslaw in each tortilla pepper, to taste crumb mixture, skin side up. ready to serve. then top with 3-5 shrimp and green onions. Top with Secure trout fillets together using Pour Cajun seasoning over shrimp and salsa or pico de gallo, if desired. Squeeze wedge of fresh egg, beaten kitchen twine. Brush olive oil on trout and stir until shrimp are coated. lime over top, if desired. Kitchen twine (6-inch lengths) sprinkle with salt and pepper, to taste. tablespoon olive oil Bake 15-20 minutes, or until fish is Preheat oven to 350 F. cooked through. Slice into portions to serve,