Dara Moskowitz Grumdahl’s Top 5 Sustainable Seafood Recipes

Keep your seafood delicious, and sustainable with these five recipes

Off The Menu with Dara Grumdahl
October 06, 2018 - 9:21 am

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Off the Menu with Dara can be heard every Saturday from 11 a.m. to noon on News Radio 830 WCCO! See all of Mpls. St.Paul Magazine’s Dara Moskowitz Grumdahl's Top 5 lists here!

Local star chef Tim McKee is spearheading a sustainable seafood initiative in the Twin Cities all October with the James Beard Foundation’s Smart Catch program. 150 restaurants are participating!  In honor of that, here are my Top 5 Sustainable Seafood Recipes!

Tim McKee’s Fish Chowder
An oldie but a goodie, from the chef at Octo in St. Paul, it’s 1999’s grouper chowder recipe.  Don’t miss the rouille, that is, the fancy spicy mayo, it’s unbelievably good. 

Oysters Rockefeller 
One of my all time favorites, and oysters are among the most sustainable seafoods we’ve got. Open up a nice bottle of white Burgundy, call yourself the king. 

Jamie Oliver’s Rainbow Trout with Horseradish Yogurt and Beets
Rainbow trout from a local spring-fed operation like Driftless in southern Minnesota or Star Prairie in western Wisconsin, that’s some of the most sustainable seafood we can get here in the Twin Cities. Of course, you can pan-fry it, buy it smoked, bake it in parchment, grill it—it’s good stuff. But if you want a little celebrity chef pizazz, why not do Jamie Oliver’s version with horseradish yogurt and beets? 

Andrew Zimmern’s Mussels Fra Diavlo 
Mussels are farmed, and not just sustainable but really good for you, full of minerals and B-vitamins. I really love Andrew Zimmern’s spicy way with them, grill some bread and that’s football watching food, add a nice bottle of wine and candles and it’s romantic. Good stuff!  

Arctic Char
What’s the arctic seafood they raise in a warehouse in St. Paul? That’d be arctic char, and you can make it with olives and potatoes, it’s fancy and you should invite me over.