Recipes for Success

  • February 01, 2013

Six prominent chefs shared some of their favorite recipes with Pew.

Editor’s Recommendation

A Rebounding Bounty

by Christopher Connell

Winter 2013

The recovery of a number of fish species in U.S. waters has been a welcome development for conservationists and fishermen—and some of the nation’s leading chefs.

Americans consume about 5 billion pounds of seafood each year, but more than 85 percent of it comes from other countries. With customers increasingly demanding fresh, locally caught seafood, improvements in the health of three fish stocks—Mid-Atlantic summer flounder, Gulf of Mexico red snapper, and Alaskan snow crab—directly benefit U.S. businesses.

To celebrate the conservation success stories of those fish, six prominent chefs shared some of their favorite recipes with Pew. The chefs are John Besh, Kerry Heffernan, Barton Seaver, Susan Spicer, Jim Watkins, and David Burke.

  • Chef John Besh's Crispy Seared Red Snapper with a Light Tomato Sauce
  • Chef Kerry Heffernan's Fluke (Summer Flounder) Crudo with Citrus
  • Chef Kerry Heffernan's Sage Basted Snappers
  • Chef Barton Seaver's Baked Fluke (Summer Flounder) with Ginger-Raisin Crust
  • Chef Susan Spicer's Sautéed Red Snapper with Cucumbers, Pineapple, and Chilies
  • Chef Jim Watkins' Creamy Snow Crab Soup
  • Chef David Burke's Fluke Crudo With Grilled Pineapple, Pickled Mango Relish, Avocado, and Orange Tea Vinaigrette