Mother Earth Living


Sustainable Seafood: Recipes for Thai Shrimp Curry, Salmon and Black Cod

Three eco-chefs share their seafood secrets.



Thai Shrimp Curry with Steamed Rice, photographed at the Monterey Bay Aquarium, is served with a green salad.
Photo By Batista Moon Studio
Rick Bayless’ recipe for Salmon in Luxurious Green Sesame Pipián is a snap to make. It’s served here on an Annieglass Ultramarine Dinner Plate, designed by artist Ann Morhausen of Santa Cruz, California.
Photo By Batista Moon Studio
Crisp, chopped cucumber salad and lemony carrot vinaigrette are the perfect complements to buttery black cod. The dish is served on an Annieglass pedestal slab.
Photo By Batista Moon Studio











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