Georgia Aquarium Celebrates National Seafood Month

Happy National Seafood Month!

October is National Seafood Month, a month dedicated to highlighting sustainable seafood. The demand for seafood continues to increase, while populations of fish and marine life decline. Georgia Aquarium is dedicated to helping protect our oceans and supporting sustainable fishing methods and seafood options. We are proud to be a conservation partner of Monterey Bay Aquarium’s Seafood Watch and be Seafood Savvy.

Our Seafood Savvy program empowers seafood consumers and businesses to make informed choices for a healthy ocean, and ensure abundant supplies of seafood for the future.

Georgia Aquarium is proud to be a premier Wolfgang Puck Catering facility, and this National Seafood Month we are excited to feature a Seafood Savvy recipe from Chef Wolfgang Puck. To see a video of our very own Chef Roshan making this recipe, visit our Facebook page.

Sea Bass en Papillote with Spicy Tomato Sauce, Fennel, Olives, and Capers

RECIPE:

• 4 (6-ouce) skinless sea bass fillets

• Kosher salt

• Freshly ground black pepper

• Nonstick cooking spray, preferably olive oil flavored

• 1 ½ cups bottled arrabbiata sauce or other spicy tomato sauce

• ¼ cup oil-packed sun-dried tomatoes, well drained and patted dry, cut into ¼-inch-wide strips

• 2 tablespoons drained small capers

• 24 pitted Kalamata olives, halved lengthwise

• 1 small fennel bulb, trimmed, halved, and sliced crosswise into thin shavings

• 8 fresh basil leaves

Serves: Four

DIRECTIONS:

• Adjust the oven shelf to the middle position and preheat the oven to 450°F.

• Tear 4 sheets of aluminum foil, each large enough to fold over and comfortably enclose one of the sea bass fillets. Lightly season each fillet on both sides with salt and pepper. Lightly spray one side of each foil sheet with nonstick cooking spray and center a fillet on one-half of each sheet.

• Spoon 6 tablespoons of arrabbiata sauce over each fillet. Dot each fillet evenly with sun-dried tomatoes, capers, and olives. Arrange the fennel shavings over the fish and place 2 basil leaves on top of each fillet.

• Fold the foil over each fillet. Double-pleat the edges of the foil tightly to create an airtight seal on the packets and carefully transfer the packets to a baking sheet. Bake for about 15 minutes.

• Carefully transfer each foil packet to a dinner plate. Warn your guests in advance to watch out for and keep clear of the steam inside. Then, with the tip of a sharp knife, puncture each packet to let out some of the steam and let everyone carefully open their packets to eat the fish and toppings.

Nutrition Facts Per serving: Calories: 202; Calories from Fat: 62; total Fat: 6.92g; Saturated Fat: 1.48g; Monounsaturated Fat: 3.49g; Polyunsaturated Fat: 1.96g; Cholesterol: 24mg; Sodium: 437mg; Total Carbohydrate: 21g; Dietary Fiber: 5.7g; Sugars: 8.54g; Protein: 13.56g

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For more information on Georgia Aquarium's Seafood Savvy program, visit www.georgiaaquarium.org/conserve/conservation/seafood-savvy.

For more information about sustainable seafood, visit www.seafoodwatch.org.