Living Blues : Recipes

See what's cookin' in the sustainable species kitchen.

Seared Diver Scallops and Sunchoke Purée and Citrus Brown Butter By Drew Trautmann of Mendocino Grill, Washington, DC	Diver Scallops in Black Sesame Crust with Orange-Ginger Sauce By Nora Pouillon of Restaurant Nora, Washington, DC	Roasted Black Cod with Stewed Vine Ripened Tomatoes, White Truffle Oil and Cauliflower Sauce Xanterra By Xanterra
Potato-Crusted Tilapia with Honey Mustard By Jeffrey Mora	Pacific Halibut with Baby Bok Choy and Chinese Black Beans By Michael Kramer of McCrady’s	Barbecued Wild Salmon with Sweet Corn, Roasted Peppers and Backyard Basil by Todd Gray and Ellen Kassoff of Equinox
Chinese Black Bean Crusted Wild Salmon with Heirloom Tomato Salsa By Kazuto Matsusaka of Beacon, Culver City, Calif.	Pacific Halibut Baked with Espresso, Sweet Corn, Mustard Greens, Toasted Pine Nuts and Hot Basil Corn Milk By Cornelius Gallagher of Oceana	Kauai Shrimp with Cockles and Lemon Vinaigrette By Ted Walter of Passionfish
Wild Salmon with Spinach By Ron Burns of Twisted Fish Alaskan Grill	Pacific Halibut with a Green Peppercorn Butter Sauce By Ted Walter of Passionfish

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