Keep meal-planning healthy for you and the planet with these sustainable seafood options.

Sustainable Seafood Recipe: Mediterranean Poached Striped Bass

Serves 4

1 tablespoon extra-virgin olive oil 3 cloves garlic, thinly sliced
2 tablespoons capers, drained
1 (14-ounce) can re-roasted diced tomatoes
1 1⁄2 cups low-sodium chicken broth or water
1 cup quartered artichoke hearts (frozen or canned)
1⁄2 cup pitted Kalamata olives 4 (6-ounce) striped bass fillets Kosher salt and freshly ground black pepper


Heat the oil in a large, high-sided skillet over medium heat until shimmering. Add the garlic and capers, and cook until fragrant, about 1 minute. Stir in the tomatoes and their liquid; add broth (or water), artichoke hearts, and olives, and bring to a simmer.

Add the bass fillets to the skillet, skin-side down, and season with salt and pepper. Cover and simmer, without boiling—lowering the heat if necessary—until the fillets are opaque and ake easily, about 12 minutes.

Transfer the fish to wide, shallow bowls. Top with the broth, and serve with brown rice, quinoa, cauliflower rice, or steamed vegetables.

Fisherman’s Tips

Sustainable Seafood Recipe: Slow-Roasted Arctic Char with Leon and Herbs

Serves 4

11⁄2 pounds filleted arctic char
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 cloves garlic, minced
1⁄2 cup finely chopped fresh herbs, such as parsley, dill, basil, tarragon, or a combination
1 lemon, thinly sliced with seeds removed


Arrange a rack in the middle of the oven, and heat to 300 degrees.

Place the char fillets skin-side down in a large baking dish. Brush with olive oil and season with salt and pepper. Spread the garlic over the fish, followed by the herbs, then arrange the lemon slices over the top of the fish, so they’re slightly overlapping.

Bake until the fish is cooked through, opaque in the center, and flakes easily—15 to 20 minutes depending on the thickness of the fillet.

Fisherman’s Tip

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