Chef Bruce Sherman will only cook with sustainable fish. (Download Seafood Solutions: A Chef's Guide to Sourcing Sustainable Seafood at chefscollaborative.org.) While in the Galápagos, he used wahoo in this recipe; in Chicago he opts for striped bass or halibut. To prepare the carrots, he cooks them without stirring until they blister, then glazes them in cider and cider vinegar.
More Sustainable Seafood Recipes
1/2 cup apple cider
1/2 cup cider vinegar
1 tablespoon unsalted butter
3 tablespoons extra-virgin olive oil
1 1/2 pounds carrots, peeled and sliced on the diagonal 1/8 inch thick
2 garlic cloves, crushed and peeled
2 rosemary sprigs
Salt and freshly ground pepper
1 tablespoon chopped parsley
1 tablespoon vegetable oil
Four 6-ounce skinless striped bass fillets or other sustainable meaty white
How to Make It
In a nonreactive saucepan, boil the cider and cider vinegar over high heat until reduced to 2 tablespoons, 15 minutes. Remove from the heat and stir in the butter.
Meanwhile, in a nonstick skillet, heat the olive oil. Spread the carrots in an even layer and add the garlic and rosemary. Cook over moderately high heat, without stirring, for 3 minutes. Reduce the heat to moderate and cook, stirring, until the carrots are just tender and richly caramelized, 5 minutes longer. Discard the garlic and rosemary. Season the carrots with salt and pepper. Stir in the parsley and half of the cider glaze.
In a nonstick skillet, heat the vegetable oil. Season the fish with salt and pepper and add to the skillet. Cook over moderately high heat until the fillets are lightly browned, 4 minutes. Turn and cook until the fish is just white throughout, 2 minutes longer.
Transfer the caramelized carrots to plates and set the fish on top. Drizzle with the remaining cider glaze and serve.
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