Striped Bass with Sweet Carrots and Cider Glaze
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.