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Slide 23 of 26

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 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.

slideshow More Sustainable Seafood Recipes

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