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. More Sustainable Seafood Recipes
For Bruce Sherman's luscious bass, try pouring a dry Riesling—the variety's distinctive green-apple notes are delicious with the cider glaze in this dish. Riesling is typically assumed to be sweet, but dry versions are becoming more popular and are being produced in many regions around the world.