Ocean Raised Blog
The Fall has arrived, and Chef Mark wanted to make a dish that was suitable for this time of year. He handpicked some delicious fall vegetables, including squash, carrots, Brussels sprouts and beets, to be oven-roasted and paired with fresh striped bass. There’s no better way to enjoy the cooler weather than with this recipe.
Ocean Raised Podcast by Forever Oceans: The Art of Cooking Seafood with Chef Jacques Pépin.
Chef Jacques Pépin is a world renowned chef, author, culinary educator, television personality, and artist. He has appeared on various American television programs, including More Fast Food My Way, and has written for The New York Times, Food & Wine and other major publications. Now he’s sitting down with host Chef Rick Moonen to discuss his culinary journey, the connection between art and cooking, aquaculture, and what he is up to next.
Chef, writer, restaurateur, TV personality and host and producer of Travel Channel’s Bizarre Foods franchise, Andrew Zimmern, joins host, the “Godfather of Sustainability,” Chef Rick Moonen. The two share culinary stories and talk about how to educate consumers to help the future of sustainability and aquaculture.
Give your dinner a Brazilian twist with this spicy prawn coconut milk stew, Moqueca. Moqueca (pronounced “mo-keh-kah”) is a stew, native to Brazil, that is made with fish, onions, garlic, tomatoes, cilantro, red peppers and coconut milk. Try to simple and delicious recipe by Guest Chef Robert Mancuso from our Culinary Board.
Chef Andres Prussing from the Forever Oceans Culinary Board is creating a dish from his childhood. It was created in the South of Chile on the island of Chiloe. Cancato is a way to cook the fish, using firm fish like Mackerel or Salmon. The Etymology of the word comes from the Mapuche language KangKatu and KangKa which mean “Roast (asado) meat’. This expression then passed to the Spanish “Canca” (asado) Roast and “Do Canca’ or (roast) and was designated for the action of roasting the fish in a live flame.
Everyone loves tacos, and what’s better than switching up the traditional taco for a delicious FISH taco? With the light and flaky fish baked with smoked paprika and served with a creamy slaw, this is the perfect dish for a night with family and friends.
This is one of those dishes that I made up when I saw one ingredient at the store and thought, “Let’s have fresh fish tonight.” I got home, opened the fridge and the pantry and thought, “Ok, what will go nicely with this beauty?” In the pantry, I found pistachios nuts but not enough. I added pumpkin seeds. In the fridge, there was fresh basil. So let’s do a take on pesto. Ancient grains, canned tomatoes and vegetable stock. Dinner was sorted in about 30 minutes. Go on give this recipe a try or get creative with what’s in your kitchen.
Chef Rick Moonen (aka “The Godfather of Sustainability”) is going to “take it up a notch” as he catches up with the original Food Network superstar and “King of Cajun”, Chef Emeril Lagasse, to talk about his numerous restaurants, what got him cooking, and his love of seafood.
With delicious, fresh Amberjack, mango and jicama, some Thai red chili, cilantro and mint and a bit of lime juice, this is the perfect entree for your friends and family to enjoy.
I’m cooking with Mahi-mahi and an assortment of beautiful fruits such as watermelon, avocado and peaches, dressed with a splash of olive oil, chopped basil and freshly squeezed lime juice. This dish is so easy to make, so follow along and turn good quality wholesome ingredients into a delicious meal for the family tonight – that’s just busting with goodness.