Serve and Protect partners with area restaurants to promote sustainable fishing practices

More Info

China: 61.9 million kilosThailand: 26.9 million kilosVietnam: 22.7 million kilosCanada: 21.7 million kilosIndonesia: 16.4 million kilosEcuador: 9.4 million kilosSource: National Marine Fisheries ServiceBut Prewitt wants people to think beyond simply the seafood they purchase at a restaurant. Product knowledge is equally important in grocery stores, where many may not realize how long the seafood they hope to purchase – especially shrimp, freshwater fish, tuna, salmon, groundfish, crab and squid – has been on ice. According to the National Oceanic and Atmospheric Administration, those are some of the U.S.’ top imports by volume. Many of those “fresh fish” journey nearly 7,500 miles to Tennessee from China; sometimes farther. Even Vietnam brings more to our shores than our closest major importer of seafood, Canada. China is responsible for nearly 64.5 million kilos of the U.S.’ seafood imports so far this year, dwarfing Canada’s 19.8 million kilos – and already surpassing last year’s total from China.Purchasing seafood from U.S. waters versus abroad has a huge impact not only on the fish’s flavor, but the nation’s economy as well. More than 146,000 people work in the seafood industry from Texas to Florida, according to the Gulf Seafood Institute. Another 107,000 jobs are related to recreational fishing in the Gulf of Mexico, for a combined total of more than $21.5 billion in sales last year alone. If more places would incorporate sustainable seafood practices and buy locally, those numbers could rise further.Instead, Prewitt says a recent trip to a Colorado grocery store while visiting family disappointed him, when he discovered that, out of all the “fresh” fish sold there, not a single scale or shell had been harvested or caught in American waters.”We have abundant tuna in our waters, but in this grocery store the fish was from Indonesia. Same with the shrimp, but there it was from Vietnam. And that’s an issue that these stores in America are buying products that aren’t from our waters,” he says.Steve Pickett’s trout with marinated field peas, heirloom tomatoes and Swiss chardCharlie Loomis, The Feed CO. Table + TavernWhat you need:Four 9-ounce sides of troutGrapeseed oil1 pint mixed heirloom tomatoes1/2 shallot, minced1 tablespoon basil chiffonade1 tablespoon olive oil1 tablespoon champagne vinegar2 cups field peas (I used black-eyed peas)2 sprigs rosemary5 sprigs thyme2 bay leaves3 tablespoons creme fraiche1 tablespoon dill1 tablespoon champagne vinegar2 bunches Swiss chard1/2 lemon4 cloves garlicOlive oilSalt and pepper, to tasteWhat you do:1. Mix the minced shallot with 1 tablespoon of vinegar and set aside for about 10 minutes. Meanwhile, cut the tomatoes into bite-size pieces. Mix the tomatoes together with the oil, basil chiffonade and vinegar mixture. Season lightly with salt and pepper.2. Cut each side of trout into 3 pieces and season liberally with salt and pepper. Heat a cast-iron pan over medium-high heat for about 3 minutes. Add enough grapeseed oil to cover the bottom of the pan and place the pieces of trout in the pan, skin-side down. Cook for about 4 minutes, or until the skin is crispy and golden brown. The top should still have a little bit of pink. Flip the trout and turn off the heat.3. Bring to boil 2 quarts of water. Add the rosemary, bay leaves and thyme. Season the water with 3 tablespoons salt. Allow the herbs to steep in the water for at least 5 minutes. Turn the water to a simmer and add the field peas. Cook for about 10 minutes, or until the peas are tender. Allow the peas to cool in the water. Remove the herbs. Strain the liquid and reserve about 2 tablespoons. Mix this liquid with the remaining 1 tablespoon of vinegar, dill and creme fraiche. Add the peas and season with salt and pepper.4. Heat the cast-iron pan back up to medium-low. Add the minced garlic with 1 tablespoon of olive oil and saute for about 1 minute. Add the Swiss chard and lightly season with salt and pepper. Move the chard around to mix with the garlic and oil. Squeeze the 1/2 lemon and mix well.5. To plate, place the chard on the bottom of the plate and top with the trout, skin-side up. Top the trout with the marinated field peas and decorate the outside of the plate with the tomatoes.Olive oil poached mahi mahiHardin Cowan, Terra MaeWhat you need:6-ounce fillet of mahi mahi12 ounces olive oil (or enough to cover the fish)Salt and pepper, to tasteFor runner bean salad:3 ounces runner beans1 teaspoon pimiento1 teaspoon shallot1/2 teaspoon fresh oregano1/4 teaspoon garlic1/2 tablespoon sherry vinegar1/4 teaspoon Dijon mustard2 tablespoons olive oilFor smoky fall squash puree:1 acorn squash1 tablespoon smoked paprikaAlchemy Spice’s Thai ginger salt, to taste2 ounces heavy creamSalt and pepper, to tasteOlive oilWhat you do:1. Heat oven to 400 F. Remove the fish from the refrigerator, season it and let it sit at room temperature for about an hour.2. In a small, heavy-bottom saucepan, heat the oil over low heat just until it reaches 120 F.3. Gently add fish to the oil. Simmer for 20 minutes, until the fish reaches 120 F.4. Rest the fish.For runner bean salad:1. In salted water, blanch runner beans until a little al dente but not quite fully cooked. Cool in ice water.2. Small-dice the pimento and shallot. Pick and chop the oregano. Combine to create a salad mix.3. In a small saute pan, bloom the garlic in 2 tablespoons of olive oil. Add garlic to the salad mix; reserve the olive oil.4. Mix sherry vinegar with Dijon mustard. Emulsify the reserved olive oil in vinegar/Dijon blend.5. Mix all components together. Chill until ready to serve.For smoky fall squash puree:1. Slice squash in half. Discard seeds. Rub down with oil, salt and pepper. Roast squash in oven until fork-tender.2. While the squash is still warm, scrape the meat from the skin. Puree in food processor with all the spices and seasonings. When the squash is smooth, finish with cream and blend again.Citrus ginger glazed cobiaRegina Johnson – Back Inn CaféWhat you need:8-ounce fresh cobia filletSalt and pepper, to tasteFor citrus ginger glaze:cup Chablis cooking wine2 tablespoons grated gingerJuice and zest of 2 lemonsJuice from 1 lime1 tablespoon sugarcup honeyFor roasted baby carrots:4 baby carrots, cut in half lengthwise1 tablespoon olive oilFor sautéed garden greens:2 tablespoons olive oil1 tablespoon minced garlic2 cups garden greenscup Chablis cooking wineFor beet root puree:1 large or 2 small fresh garden beets, peeled and cut in large chunks1 medium-size carrot, peeled and cut in large chunks1 tablespoon balsamic vinegar1 tablespoon olive oilteaspoon ground gingerteaspoon ground corianderSalt and pepper, to tasteWhat you do:1. Heat grill. Sprinkle cobia with salt and pepper. Grill cobia approximately 5-7 minutes on each side, depending on thickness of fish. Fish should be opaque and easy to flake apart when finished cooking. Internal temperature should read 145 F if using a thermometer.2. Immediately after fish is removed from grill, top with the citrus ginger glaze and plate with sautéed garden greens and garlic roasted baby carrots. Garnish dish with beet root puree.For citrus ginger glaze:Combine all ingredients in pan and reduce over medium heat until it is 1/3 the original quantity. Blend in food processor and set aside.For roasted baby carrots:Coat baby carrots in olive oil, then roast in oven at 400 F for approximately 12 minutes, or until tender and slightly caramelized.For sautéed garden greens:In sauté pan, heat olive oil over medium heat. Add garlic and garden greens and cook until wilted. Add cooking wine and cook until tender.For beet root puree:Boil the beet(s) and carrot until fork-tender. Place in food processor with remaining ingredients and blend until smooth.Seared tuna wasabi caesarMichael Blanton FIVEWhat you need:Yellowfin tuna, to taste1 romaine heart, chopped1 ciabatta loaf1 stick butter1 tablespoon minced garlic2 tablespoons fresh rosemary, choppedteaspoon kosher saltteaspoon cracked black pepperParmesan wheelFor dressing:4 cups mayonnaisecup Dijon mustardounce anchovies, by weight3 garlic cloves1 1/2 lemons, juicedcups Worcestershire sauce1 1/2 cups Parmesan cheese, grated1 1/2 cups salad oillemon, chopped3 tablespoons wasabi pasteWhat you do:1. Mix 2 ounces of dressing* with chopped romaine and place in serving bowl. Add croutons* and Parmesan chips* around the outside of the bowl. (*Recipe follows.)2. Season tuna with salt and pepper and sear on grill or griddle to desired temp.3. Slice tuna and set in the middle of the salad and garnish with some grated Parmesan cheese.For dressing:1. In a food processor, add Dijon mustard, anchovies, garlic cloves, lemon juice, lemon (chopped), Worcestershire sauce and Parmesan cheese. Blend all ingredients until smooth, then remove from food processor and add to a mixing bowl.2. Mix in mayonnaise. Slowly whisk in salad oil until combined. To finish, mix in wasabi paste until fully combined.For croutons:1. Cut bread into 1-inch squares and add to mixing bowl.2. Melt butter and add minced garlic, rosemary, salt and pepper.3. Toss bread with rosemary butter and bake at 350 F for 12 minutes on low convection. For non-convection (standard) ovens, bake for 20 minutes, or until golden brown and crispy.For Parmesan chips:Using a potato peeler, peel off chunks of Parmesan from wheel. Cover baking sheet with a piece of parchment paper and heavily coat with pan spray. Place Parmesan pieces 1 inch apart on tray and bake on low convection for 10 minutes, or until Parmesan turns golden brown.Cobia 3 ways, with squid ink yogurt, summer vegetables and fried breadRebecca Barron, St. John’s RestaurantWhat you need:1 pound sushi-grade cobia, divided in 31 cup yogurt1 ounce squid ink1 pound heirloom tomatoes, sliced into bite-size pieces2 small cucumbers1 jalapeño pepperSugarKosher saltRice wine vinegarDay-old breadSea salt, to tasteChoice of herbs/microgreens, for garnishVinaigrette (your choice)What you do:1. Cut fish into three sections. Dice one of the three sections to serve as tartare. Then, finely slice one of the other two sections to serve as sashimi. Leave both of the cut sections raw and place in the fridge.2. Season the remaining section of cobia with salt and white pepper. Sear each side in a hot pan. Let cool, then slice into 1/2-inch pieces. Set aside.3. Mix together yogurt and squid ink.4. Shave cucumbers and jalapeño on a mandolin. Mix together and season with a pinch of sugar, a pinch of kosher salt and a splash of rice wine vinegar. Let sit for a few minutes, then drain off excess liquid.5. Thinly slice bread and drop in a fryer set at 350 F. Fry until crispy, remove and season with a little salt.6. Remove your tartare and sashimi from the fridge. Mix the tartare with a little vinaigrette of your choice and a little salt.7. Use a food-grade paintbrush to brush your squid ink yogurt in a pretty pattern on the plate. Alternate the cucumber salad and tomatoes on the plate, then beautifully scatter the three varieties of prepared fish across the yogurt. Place the fried bread in different places next to the fish and season everything lightly with sea salt.Southside shrimp spring rollTanner Marino, Broad Street GrilleWhat you need:1 quart napa cabbage, shaved thin1 quart Swiss chard chiffonade1 English cucumber2 ears of corn10 basil leaves, no stems (2 per roll)2 carrots1 red onion1 pound 21/25 shrimp, tail off, peeled and deveined5 rice paper wrappers (or as needed)Pickled okra, as desired for tasteOld Bay seasoningWhat you do:1. Grill, then slice the shrimp, and toss in Old Bay seasoning. Grill the corn, then remove from the cob.2. Slice the okra. Julienne the cucumber and carrots on a mandolin using medium teeth. Thinly shave the onion on the mandolin. Combine with shrimp and corn to form spring roll mix.3. Soak rice paper wrappers, 1 at a time, in a mixing bowl with room temperature water for about for 2-3 minutes. They should still be somewhat firm to the touch. Place them in between two damp towels and let sit for another 2 minutes.4. Remove the top towel and roll mix into the wrapper while keeping the roll tight. Continue until a cylindrical roll is formed. (You will know it is rolled tight enough when it feels structurally stable and not flimsy.)5. Place finished rolls in a pan with a damp towel on top and bottom. Slice finished rolls into 1- to 2-inch cylinders, much like sushi. Ensure your knife is sharp and it is wetted down prior to slicing.6. Serve chilled with Thai chili sauce or Sriracha aioli.Pan-seared cobia with lentilsKolby Carpenter Flying SquirrelWhat you need:5-ounce cobia fillet3 ounces green lentils2 ounces sofrito2 ounces fresh cherry tomatoes1 ounce fresh sea beans1 ounce caper beurre monteOlive oilSalt and pepper, to taste1 ounce butter1 ounce white wineGarnish, as desiredFor sofrito:1 small yellow onion1 large carrot1 Roma tomato1 small bulb of fennel2-3 sprigs fresh thyme4 ounces white wineSalt and pepper, to tasteOlive oilFor lentils:2 ounces dry green lentils2-3 bay leaves4 ounces chicken stockSalt and pepper, to tasteOlive oilFor beurre monte:4 ounces butter2 ounces capers2 ounces white wineWhat you do:1. Rub cobia with oil and season generously with salt and pepper. Heat a medium saute pan to high heat with oil. Place fish, skin side down, in oil and cook until golden brown, about 2 minutes. Flip fish and add 1 ounce butter. As butter begins to froth, baste fish with the butter. Remove from pan and rest 5 minutes.2. In another small saute pan, saute tomatoes on high heat until they begin to blister. Add in sofrito* and lentils*. Saute for 1 minute, then add 1 ounce white wine and 2 ounces water. Cook until liquid is evaporated. (*Recipe follows.)3. Remove lentils and vegetables from the pan and quickly cook sea beans for 1 minute; just enough to lightly wilt the beans.4. On a large, round plate, place lentils and vegetables in a neat pile. Lay seared fish on top. Place sea beans on top of the fish, then ladle 1 ounce of beurre monte* over the fish and beans. Garnish with chive or parsley, and serve. (*Recipe follows.)For sofrito:1. Finely dice all vegetables and mix together in a small bowl. Heat a small saucepan to medium-high heat with olive oil.2. Just before the oil begins to smoke, add your vegetable mix and sweat until translucent. Place in thyme, salt and pepper to taste.3. Continue to cook until vegetables begin to gain color. Then, pour in small amounts of white wine to deglaze, allowing wine to steam out. Repeat 2-3 times, or until vegetables are very soft.4. Place cooked sofrito onto small cookie sheet and chill.For lentils:1. In a small sauce pot, heat a small amount of oil on low heat. Add in lentils, bay leaves, salt and pepper. Cook lentils in oil until lightly toasted.2. Add in chicken stock and bring to a boil. Turn down to a simmer and continue to cook for about 20 minutes, or until lentils are tender and all stock is cooked out.3. Place cooked lentils onto a small cookie sheet and chill.For beurre monte:1. Dice butter into small cubes and set aside.2. Heat a small sauce pot on high. Add in wine and capers. Cook until wine is reduced by half.3. Slowly add in cubed butter a few pieces at a time, continuously whisking. As butter begins to melt, add more pieces, still a few pieces at a time, and continuously whisk. As last bit of butter is melting, remove from heat and leave sauce out at room temperature. This will emulsify the butter, keeping it from separating while making a smooth sauce.Golden drumJason Shaw Bluewater GrilleWhat you need:Two 5- to 6-ounce fillets of red drum3 cups pomegranate juice1 sprig fresh rosemary1 Granny Smith apple, -inch diced3 strips hickory-smoked bacon, roughly chopped2 tablespoons brown sugar1 1/2 ounces goat cheese3 ounces butter1 teaspoon saffron1 pound red potatoes4 cups fresh spinach1 teaspoon fresh minced garlic2 ounces white wineOlive oilWhat you do:1. Boil potatoes until soft. Drain and cool. Once cooled, cut potatoes into wedges and mix with spinach, garlic and olive oil in a mixing bowl.2. In a hot pan, reduce the pomegranate juice with the rosemary sprig until about 80 percent dissolved. (Contents should be the consistency of syrup.) Set aside for later use.3. Mix butter and saffron and thoroughly coat the drum. Place fish in pan and cook on medium heat for roughly 2 1/2 minutes on each side. If fish begins to stick, add a small amount of wine to loosen it.4. Simultaneously, in another pan, place apple, chopped bacon and brown sugar on a thin coat of olive oil and allow contents to brown over medium heat. Once browned, remove pan from heat and stir in the goat cheese.5. Cook potato/spinach blend in a skillet on high heat with olive oil until brown, then add wine to deglaze.Plate it like a pro:1. Drizzle the pomegranate reduction across the plate.2. Place potato/spinach blend in center.3. Place drum on top of vegetables.4. Top drum with apple/bacon/goat cheese mix.