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Clams & Mussels: Clams and mussels can be grown with very little environmental impact, so are a very sustainable seafood.
Halibut: Pacific halibut is protected from overfishing, so it makes a good eco-friendly choice.
Recipe: Chef Richard Betts freely adapts the recipe to whatever looks best at the market, but he always follows the same formula: fish on the bottom, shellfish on the top.