Planet Green
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Kenny Belov is a passionate activist for the preservation of seafood in the world's waters. Not only has he founded a non-profit organization called Fish or Cut Bait, but he also owns a restaurant in Sausalito called Fish.
He's bringing in some fresh caught California fish and Chef Emeril is going to make a meal to remember. Together, they'll make Halibut Cheeks, Dill and Black Pepper Gravlax, Pan Fried Oysters with Spinach and Arugula Salad, Herb Crusted Halibut and finally, a Creole Oysters Stew. The best part? All of the seafood featured was caught in a sustainable manner.
Emeril's Tips:
- Ask your fishmonger where your fish comes from and don't be afraid to inspect your fish before buying it. Take a good look—does it smell fresh like the ocean, have clear eyes and bounce back to the touch? If so, it's a good choice for tonight's dinner.
- When it comes to salmon, go wild! These fish are caught one-by-one and fished responsibly so they are the best choice when it comes to buying salmon.
Recipes featured in this episode:
Halibut Cheeks Galician Style
Dill and Black Pepper Gravlax with Mustard Dill Sauce and Chive Cream Cheese
Spinach and Arugula Salad with Pan-fried Oysters and Creamy Fennel Dressing
Herb Crusted Halibut
Creole Oyster Stew
Don't miss this episode of Emeril Green. Check our tv schedule for listings.
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