I am on a quest to be more green in everything I do, even in the meals we eat. In a recent post I talked about the stress that our marine environments are currently facing. How in the past, much of our seafood was obtained through irresponsible fishing practices that altered many marine ecosystems and how this practice has resulted in record depleted stocks.
In an effort to be more environmentally attuned we have started researching our seafoods sustainability before purchasing. If you have any question as to whether your seafood has been sustainably sourced, ask your fish monger or look for the Marine Stewardship Council (MSC) seal.
The MSC is a global non-profit organization looking to conserve the oceans. Their mission is to use a combination of certified fisheries and ecolabeling to make the people aware of how important it is to preserve our oceans. The MSC works with fisheries, scientist, seafood companies, conservation groups and the public to encourage environmental friendly seafood choices.
Are you aware that:
- Loblaw Companies Limited has made a commitment to source all seafood sold in its retail locations from sustainable sources by the end of 2013!
- The commitment covers all canned, frozen, fresh, wild and farmed seafood products, in all categories.
- The Loblaw Sustainable Seafood Initiative represents Loblaw’s commitment to conservation of marine resources and a healthy ocean environment.
I am so impressed by this Loblaw commitment! If you are looking for more information on Loblaws Commitment to Sustainably Sourced Seafood you can visit:
I also want to share a great recipe that I made using sustainble seafood, it is adapted from the Oceans For Tomorrow website.
Prepping the parchment parcels
Marinating the fish
Prepping the vegetables
Getting the parcels ready for the oven!
The finished product…YUMMY!
- 4 tilapia fillets
- ⅓ cup (75 mL) PC Black Label Sun Dried Tomato Extra Virgin Olive Oil
- 1 box PC Roasted Garlic and Herb Quinoa (prepare as instructed on package)
- 15 - 20 stalks asparagus - trimmed, washed, and cut in thirds
- ¾ cup (175 mL) thinly sliced red onion
- 1 pint (550 mL) tri -colour cherry tomatoes, cut in half
- Salt & Pepper to taste
- Chopped flat leaf parsley for garnish
- Place talapia in sealable bag and pour in oil, seal bag, refrigerate for 30 minutes.
- Meanwhile, cut 4 - 60cm (24") long pieces of parchment, fold each piece in half, cut out large heart shape. (see photo)
- Layer ¼ of - talapia, asparagus, onion and tomatoes close to folded edge of each heart. (see photo)
- Season with salt and pepper.
- Beginning at top of folded heart, start folding parchment under working your way to the end of half heart, twist to secure and tuck end under. Repeat with remaining three parcels.
- Place parcels on sheet pan and bake in 350 degree oven for approximately 30 minutes or until fish and vegetables are cooked.
- Remove pouch to plate, cut open packet to expose contents and serve with prepared quinoa.