"Great taste and responsible seafood choices definitely do go together," writes James O. Fraioli in his cookbook Ocean Friendly Cuisine. The mouth-watering recipes he's collected from top chefs all use fish or shellfish caught or farmed in a sustainable manner. This one comes from Karen Barnaby, chef at the Fish House in Vancouver, British Columbia. It features wild Alaskan coho salmon, which is low in mercury. For tips on selecting sustainable seafood, visit seafoodwatch.org and oceansalive.org.
Coho Salmon With Pistachio, Basil, and Mint Butter
6 salmon fillets (6 ounces each)
1/4 cup shelled pistachios
1/4 cup fresh basil leaves
1/4 cup fresh mint leaves
1 clove garlic, minced
1/2 cup unsalted butter, at room temperature
1 tablespoon lemon juice
1/2 cup dry white wine
salt and pepper to taste
Pulse pistachios, basil, mint, and garlic in a food processor until coarsely chopped. Add the butter and lemon juice and season to taste. Pulse until smooth. Transfer to a small bowl and refrigerate until cold. (The butter can be prepared up to four days in advance.) Preheat the oven to 440*F. Butter a 9-by-13-inch baking dish and arrange the salmon fillets in a single layer. Pour the wine over the fish and season to taste. Bake the salmon until almost opaque on top, about ten minutes. Place two tablespoons of the butter mix on top of each fillet. Continue baking until the salmon is just opaque in the center, about five minutes. Transfer to plates and pour the baking juices from the pan on top. Serves six.