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LJ loves to cook, and fish is one of his family's favorites, but he is yearning for a new twist. He's a big fan of Caribbean food but is confused about which fish are sustainable and wants to learn the basics. After a quick lesson with Chef Emeril and the Monterey Bay Seafood Watch program, LJ's on track and ready to get busy in the kitchen. He'll master a Satsuma Ceviche, chow down on some Lobster Beignets, stir it up with Bahamian Chowder and smoke up a Sea Bass - with Jamaican Red Bush tea! It's a taste of the islands!
Emeril's Green Tips:
Confused about what's sustainable in your area? Check out Monteray Bay Aquarium for more information. Make your own Caribbean seasoning blend and keep it in a jar in your pantry. Mix allspice, cinnamon, cloves, juniper and dried thyme and you can add a dash of Caribbean flair anytime.
Recipes featured in this episode:
Lobster Beignets With Lime Tartar Sauce
Satsuma Ceviche
Bahamian Fish Chowder
Tea-Smoked Caribbean Style Sea Bass
Sweet Potato Mash
Jerk Rice
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