The summer is heating up, and with it, our Perfect Protein food bloggers! Here's the latest:
Momma Young At Home prepared incredibly simple and delicious-looking fish tacos this week! Here's her recipe:
MommaYoung’s Fish Tacos
Quick and Easy…
6 Tilapia Fillets
In a hot pan add Olive oil. Season lightly the Tilapia filets with your favorite seasoning; I use Mrs. Dash. Add fish to the pan and saute on each side for a short time. Flake and add to your taco shell with spinach. Voila!
F.oodPorn.com also shared a mouth-watering photo from a Perfect Protein-inspired dinner of seared wild salmon with roasted trumpet mushrooms, baby potatoes, and scallions with a caper chili yogurt remoulade and red wine onions!
Heather in SF blogged about an incredible Oysterfest she attended in Northern California!
This weekend I was invited to a wonderful Northern California treat, an oyster picnic at Hog Island Oyster Company. Oysters are a perfect protein and a great example of sustainable and environmentally responsible seafood farming in California. Located along the Tomales Bay, the Hog Island Oyster Company, among others, grows over 3 million oysters a year, all Food Alliance Certified Sustainable.
My friends have an annual tradition of picnicking at Hog Island with their family and friends and I was delighted to be included this year in their wonderful picnic, which includes raw and grilled oysters fresh from the bay, plus wonderful wine and side dishes brought from our homes.
Eat Drink Garden also got our mouths seriously watering with her unbelievable looking halibut ceviche!
You know I’m a huge fan of all things local, and there is no fish as fresh as fish off the boat. In Santa Barbara, the fisherman come into the harbor and sell directly to the Santa Barbara Fish Market. It’s fun to go down to the marina and watch it all happen, then take something home for dinner.
Much to my chagrin, I’ve repeatedly tried, and failed, to roast our local halibut to perfection. In these waters, our varieties are less fatty than their Alaskan sister (even Santa Barbara fish are bikini ready)– so that when you cook it, it ends up dry. I’d totally given up, but was compelled to try again after reading The Perfect Protein: The Fish Lover’s Guide to Saving the Oceans and Feeding the World by Oceana CEO, Andy Sharpless. I marched down to the harbor and grabbed that halibut, determined to make ceviche. Huge success and ceviche is so much easier to make than you might think…
Gluten Free in Georgia has also joined the Perfect Protein movement, and Confessions of An Overworked Mom blogged about her review of The Perfect Protein!
I was really quite impressed with the information contained in Perfect Protein. Andy Sharpless explains the issues in a way that makes it very easy to understand. We are grinding up the small fish that are high in Omega-3 Fatty Acids (which are very good for us) and feeding them to the farmed fish and other animals. The problem is that some of these other animals (like pigs) create HUGE amounts of waste that are destroying our environment. We could simply eat the small fish ourselves and they would feed millions inexpensively and we’d be much healthier. The wild fish populations are declining and there are many poor nations that rely on the fish population for their main source of food.
Perfect Protein also includes seafood recipes from 21 different top chefs. Each of these recipes uses the type of seafood that we should be eating more of. I was hoping to try one of the recipes in the book but unfortunately our local grocery store doesn’t carry any of the seafood I needed to buy. I plan on checking in the city the next time I’m there because Sam Talbot’s Thai Coconut Mussels sound amazing!