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Sustainable Supper from the Sea

Orange TeaCaffeine-free Orange Iced Tea

Photo from solarnavigator.net

Yield: 16 eight-ounce servings

    10 to 12 orange tea bags
    5 oranges
    2 tangerines
    16 cups water

  1. Quarter 4 oranges and 2 tangerines.
  2. Bring 16 cups water to a boil.
  3. Remove from heat and add tea bags.
  4. While the tea is steeping, squeeze in above oranges and tangerines. Avoid adding seeds whenever possible.
  5. Pour into a pitcher and place in the refrigerator.
  6. With remaining orange, slice into 8 wedges.
  7. Garnish glasses with oranges and serve over ice.

Baked Wild Alaskan Salmon Cakes

salmon cakesAdapted from eatingwell.com
Photo from images.jupiterimages.com

    3 teaspoons extra virgin olive oil
    1 small onion, finely chopped
    1 stalk celery, finely diced
    2 tablespoons chopped fresh parsley
    15 ounces canned wild Alaskan salmon, drained, or 1 1/2 cups cooked wild Alaskan salmon
    1 large egg, lightly beaten
    1 1/2 teaspoons Dijon mustard
    1 3/4 cups breadcrumbs
    1/2 teaspoon freshly ground pepper
    1 lemon, cut into wedges

  1. Preheat oven to 450 degrees. Coat a baking sheet with cooking spray.
  2. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat.
  3. Add onion and celery; cook, stirring, until softened, about 3 minutes. Stir in parsley; remove from the heat.
  4. Place salmon in a medium bowl. Flake apart with a fork to remove any bones and skin. Add egg and mustard; mix well. Add the onion mixture, breadcrumbs and pepper; mix well. Shape the mixture into 8 patties, about 2 1/2 inches wide.
  5. Bake the salmon cakes until golden on top and heated through, 15 to 20 minutes.
  6. Serve salmon cakes with lemon wedges.

Bouillabaisse Caribbean Style

Courtesy of Passionfish Restaurant
Photo from taste.com.au/

This recipe appears on my daily menu, is fast, foolproof and flavorful.
— Chef Ted Walter

Serves 4
bouillabaisse ted walter recipe

    2 roasted red peppers, peeled and seeded
    4 roasted ripe tomatoes, peeled and seeded
    2 onions, caramelized
    4 cloves garlic
    2 tablespoon hot sauce
    1 tablespoon fennel, ground
    1 can coconut milk
    2 cups fish stock
    1 pinch saffron threads
    2 cups fresh, local sustainable seafood of your choice

  1. Combine all ingredients in a blender except the fish stock, coconut milk and the seafood.
  2. Put all ingredients in a large pot and simmer for 8 to 10 minutes or until seafood is opaque.
  3. Serve with a crusty French bread.

Summer Berry Pie

berry pieAdapted from sustainabletable.org
Photo from sustainabletable.org

    1 8- or 9-inch single-crust pie shell
    4 cups huckleberries, blueberries, Marionberries, blackberries or other summer berries
    1 cup sugar
    2 tablespoons flour
    1/8 teaspoon salt
    2 local, pastured eggs, beaten
    1⁄4 cup whipping cream

  1. Prepare standard single-crust pie shell (do not prebake).
  2. In a medium bowl, combine eggs, sugar, salt and flour.
  3. Gently stir in the huckleberries.
  4. Pour into the unbaked pie shell.
  5. Slowly pour cream over the top, being sure to cover all ingredients.
  6. Bake at 375 degrees for 10 minutes.
  7. Reduce heat to 350 degrees and bake a further 50 minutes or until the filling has set.
  8. Serve hot or cold with vanilla bean ice cream.

Shopping List and Party Planner

Shopping List

  • Seafood
    • 15 ounces canned wild Alaskan salmon, drained, or 1 1/2 cups cooked wild Alaskan salmon
    • 2 cups fresh, local sustainable seafood of your choice
    • 2 cups fish stock
  • Produce
    • 5 oranges
    • 2 tangerines
    • 1 small onion, finely chopped
    • 1 stalk celery, finely diced
    • 2 tablespoons chopped fresh parsley
    • 2 roasted red peppers, peeled and seeded
    • 4 roasted ripe tomatoes, peeled and seeded
    • 2 onions, caramelized
    • 4 cloves garlic
    • 4 cups huckleberries, blueberries, Marionberries, blackberries or other summer berries
    • 1 lemon, cut into wedges
  • Pantry
    • 1 8- or 9-inch single-crust pie shell
    • 1 cup sugar
    • 2 tablespoons flour
    • 1/8 teaspoon salt
    • 2 tablespoon hot sauce
    • 1 tablespoon fennel, ground
    • 1 can coconut milk
    • 1 pinch saffron threads
    • 3 teaspoons extra virgin olive oil
    • 10 to12 orange tea bags
    • 1 1/2 teaspoons Dijon mustard
    • 1 3/4 cups breadcrumbs
    • 1/2 teaspoon freshly ground pepper
  • Dairy
    • 1⁄4 cup whipping cream
    • 3 eggs

Party Planner

  • Make the salmon patties the night before you would like to serve your meal.
  • The day of your meal, prepare the orange ice tea in advance and refrigerate.
  • Next, prepare the pie and leave in the oven.
  • Then prepare the bouillabaisse and serve.

Activities

For a plethora of World Ocean Day activities, check out SeaWeb’s 10 Things You Can Do and The Ocean Project Web site or choose from the following categories below: