More club chefs are menuing sustainable fish in delicious, ocean-friendly ways. Chefs play an important role in the sustainable-seafood movement, introducing members and guests to products that prioritize the long-term life of the species along with the well-being of the oceans. In supporting sustainability, chefs can call on their unique ability to showcase how lesser-known…
Sockeye Salmon with Charred Sugar Snap Peas, Spring Farro Sauté and Chimichurri
Sockeye Salmon with Charred Sugar Snap Peas, Spring Farro Sauté and Chimichurri Recipe by Colby Newman, Executive Chef, Amarillo (Texas) Country Club Ingredients: 5 large onions, skin removed, quartered as needed, salt and pepper as needed, olive oil 2 cups farro 1 Tbsp. garlic, minced 1 cup roasted onions, medium dice 1 cup roasted red…
Sustainable Seafood Goes From “Dock to Dish”
Salmon and shrimp may be popular, but leading chefs are proving that less familiar local seafood can also take top honors. Spot prawns are the largest shrimp species to be found in the cool murky depths of the Pacific, from Alaska to San Diego, where the leggy creatures burrow in sediment and swim up to…