1.) Sautéed Acadian redfish with pistachio and orange pesto
Barton Seaver, a hugely influential and active sustainability advocate, recently teamed up with Cooking Light to feature Acadian redfish (Sebastes fasciatus), which was once in danger of overfishing is now a wise seafood choice, as it is sustainably fished and harvested under strict U.S. regulations. This slow-growing, slow-to-reproduce fish is also known as ocean perch (not sea perch) and Labrador redfish.
Lean, firm, flaky, and moist, it is high in protein, calcium, and other minerals – one likely reason it was used to feed service members in the U.S. military in the 1930s and 1940s.
Sautéed Acadian redfish with pistachio and orange pesto (Serves 4)
To grill instead, prepare an indirect, medium-heat fire. Stack the fillets in pairs, flesh side to flesh side, making four stacks. Place stacks on grill rack coated with cooking spray, and grill 12 minutes or until desired degree of doneness – no need to flip.
Ingredients
- 1/2 cup shelled unsalted pistachios
- 3 tablespoons olive oil, divided
- 2 garlic cloves, minced
- 1/2 teaspoon grated orange rind
- 2 teaspoons fresh orange juice
- 3/4 teaspoon salt, divided
- 8 (3-ounce) Acadian redfish fillets
- 1 tablespoon fresh thyme leaves
- 1/2 teaspoon ground mace
- Cooking spray
Method
- Preheat oven to 450°.
- Place pistachios on a jelly-roll pan; bake at 450° for 4 minutes. Cool slightly; finely chop. Place 2 tablespoons oil and garlic in a small skillet over medium heat; cook 3 minutes or until garlic begins to sizzle. Remove pan from heat; stir in pistachios, rind, juice, and 1/4 teaspoon salt.
- Heat a large skillet to medium heat. Add remaining 1 tablespoon oil to pan; swirl to coat. Score skin of each fillet with 3 diagonal (1/4-inch-deep) cuts. Combine remaining 1/2 teaspoon salt, thyme, and mace in a small bowl. Sprinkle flesh side of fillets with spice mixture. Add fillets to pan, skin side down; cook 5 minutes or until desired degree of doneness.
