At the four-star Le Bernardin, seafood is the star of the plate. Sustainability is key to Chef Ripert's fish and shellfish purchasing decisions. For this recipe, he chooses sustainable Alaskan cod fillets and sautes them quickly to preserve their delicate flavor and texture. Local vegetables...
At The Green Well, the chefs steam the mussels in local beer, flavor-boosted with caramelized onions, garlic, tomatoes and chili flakes. Served in a bowl with toasted bread to sop up the juices, it makes for good eating as an appetizer or an entree.
Farm-raised rainbow trout is recognized as sustainable and recommended as a smart choice by several seafood-watch organizations. Chef Mantuano prepares the trout Tuscan-style, rounding out the fillets with olive oil-roasted artichokes, potatoes and white beans.
Roasting crab brings out flavors from the shell that you just can’t get from the steamer or a pot of water. This dish marries the deep tones of roasted Alaska snow crab with the smoky tease of a lime-chipotle vinaigrette.