Sustainable Options: Fish

And, we’re off! I want to thank everyone for visiting TheStickyMat, and helping to get this thing rolling.

I’ve gotten tons of feedback--especially about how to effectively and sustainably utilize seafood in your diet.  One of the best tips I received was to check out the Monterrey Bay Aquarium’s Seafood Watch site. (This officially supersedes the bad memories I have of the Monterrey Bay Aquarium, where I survived what had to have been the worst date in history. Who wants to talk about death while staring listlessly at jellyfish for 20 min? Anyone? But I digress…)  This handy site will take the anxiety out of ordering sushi, and also links to some awesome looking recipes.

You can even download a slightly nerd-alertish PDF to keep in your wallet that tells you what fish is good to buy in your area. I’ve included part the PDF for the Midwest here (click to enlarge), but check out the site for your region. 

Dry Skin and Hair? Try 10 Minute Braised Swordfish with Tomatoes

One of the things I love most about yoga is learning that each asana has a purpose.
Every yoga posture works a specific group of muscles, or helps to detoxify a specific
area, or helps focus the mind. In the same way, I love learning about how the foods
I eat can serve a specific purpose in my life. And since I live in Chicago, a city with
harsh winds and frigid winters, I try to eat foods that will help salvage my skin from
the brutal winter season.

Swordfish is a great source of omega-3 fatty acids, which are a godsend for people
with dry skin, frizzy winter hair, and brittle nails. Pair this dish with steamed
spinach and brown rice for the perfect post-yoga meal. If you're worried about mercury levels in swordfish, feel free to substitute cod in its place.

4 Swordfish steaks
3 ripe tomatoes
2 tablespoons dried oregano
4 cloves fresh garlic, minced
pinch red pepper flakes
1/3 cup olive oil
salt
pepper

You won’t believe how simple this is—or how quickly it can be prepared.

Salt and pepper both sides of swordfish steaks liberally.

Slice tomatoes into ¼ inch slices and line the bottom of a large sauce pan. Feel free to
layer. Sprinkle oregano, minced garlic, and pepper flakes over the tomatoes. Add a
pinch of salt and pepper. Place swordfish steaks over the tomatoes (they can touch
each other, but don’t stack them. There should be enough room in the pan for them to be in a single layer). Pour olive oil over the fish. Pop it onto the burner and turn heat to high and wait till you hear the oil start to sizzle. Then reduce heat to low and cover the pan. Pour a glass of wine and debate doing the dishes. After 8-10 minutes, remove swordfish from the pot. Turn heat to high, and reduce the tomato sauce mixture for 2 minutes. Serve the sauce over the fish.


Adapted from Rozanne Gold’s Radically Simple