OK, OK, “pirate” doesn’t convey the right image, but it made you look, didn’t it? Houstonian Monica Pope, chef/owner of T’afia, has an ocean-going and environmentally friendly recipe featured on the Web site of the National Resources Defense Council (NRDC). It’s for chermoula halibut with a salad of edamame, red quinoa, and shell beans in a preserved-lemon vinaigrette. There are other cool recipes, from chefs around the country, on the site, which supports the use of “sustainable seafood.” Meaning what? That the recommended seafood is abundant, caught or raised in an environmentally responsible manner, and that it’s low in mercury. Nice.
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