SoMD Chronicle Recipe of the Week: Put sustainability on the family menu

(Family characteristics) Cooking delicious family meals is surely the goal of many home chefs, from quick meals on busy weeknights to home-style favorites on the weekends. However, it is equally important to prepare foods and ingredients that you can feel good about serving to your loved ones.

The next time seafood is on the menu, think about the source of your main course. Available fresh, frozen, smoked and canned year-round and nationwide, Alaskan seafood is harvested sustainably and you can be sure it comes from a responsibly managed fishery. Using a science-based approach, the state supports the long-term vitality of species and their natural habitats, as well as the fishing communities that depend on them.

Fishermen and scientists work together to ensure they only harvest what science tells them the ecosystem can support, so that fish stocks, communities and the marine environment can thrive for generations to come. come.

Wild, sustainable and harvested in the USA, Alaskan seafood is packed with flavor and the high-quality proteins, vitamins, minerals and oils essential for good health, including omega-3s and vitamin D. You can feel good about serving them to your loved ones. Blackened Alaskan Cod Tacos are a classic way to spice up your table or give a sweet kick to spicy Alaskan sablefish in lettuce cups with Korean chili paste, miso and honey .

Visit to find more information and family recipes.

Spicy Alaskan Sablefish in Lettuce Cups

Credit: Saree Diskine

Recipe courtesy of Alaska Seafood Marketing Institute

Preparation time: 20 minutes

Cooking time: 10 minutes

Servings: 4 (2 cups lettuce each)

  • 1/4 cup yellow or white miso
  • 1 tablespoon korean chili paste
  • 1 tablespoon of honey
  • 1 pound Alaskan sablefish (black cod), cut into 2-ounce portions
  • non-stick cooking spray
  • 1 small avocado, pitted, peeled and chopped
  • 1-1 1/4 cups cooked sushi rice or quinoa
  • 1/2 cup chopped English cucumber
  • 1/4 cup thinly sliced ​​halved radishes
  • 1/2 cup pickled ginger, chopped
  • 1/2 cup bottled Asian-style dressing with wasabi and ginger
  • 8 medium to large butter lettuce leaves
  • 1/2 cup cilantro leaves


  • Preheat the oven to 450F.
  • Combine miso, chili paste and honey; spread over Alaskan Sablefish portions. Place portions on a baking sheet coated with nonstick spray and lined with foil. Roast 5 to 7 minutes or until fish is opaque and golden brown; cool slightly.
  • In a mixing bowl, combine avocado, rice or quinoa, cucumber, radishes and ginger; pour the dressing. Mix to coat.
  • To serve, spoon about 1/3 cup of the vegetable and rice mixture into each lettuce leaf. Garnish with a portion of sablefish. Sprinkle each cup of lettuce with 1 tablespoon cilantro leaves.

Blackened Alaskan Cod Tacos

Recipe courtesy of Alaska Seafood Marketing Institute and Sari Diskin

Preparation time: 10 minutes

Cooking time: 10 minutes

Servings: 2-3

  • 2 cups coleslaw mix
  • 2 tablespoons mayonnaise
  • 1 teaspoon hot sauce, plus extra for serving
  • 1 lime, divided
  • salt, to taste
  • Pepper to taste
  • non-stick cooking spray
  • 1/2 pound Alaskan cod
  • olive oil
  • blackening seasoning, to taste, plus additional, divided
  • sea ​​salt, to taste
  • 4 small flour tortillas
  • 1 avocado, sliced


  • Preheat the oven to 400F.
  • In a bowl, combine the coleslaw with the mayonnaise, hot sauce, juice of 1/2 lime, salt and pepper, to taste; put aside.
  • Line a baking dish with parchment paper and spray with nonstick cooking spray. Place the Alaskan cod on top and lightly coat with olive oil. Season generously with blackening seasoning and sea salt, to taste.
  • Bake for 5 minutes, turn the oven to broil and broil for 3-5 minutes. When the fish is cooked (when it flakes easily with a fork and is completely opaque), remove it from the oven and break it into small pieces with a fork.
  • In flour tortillas, add avocado and coleslaw. Top with cod pieces and drizzle with additional hot sauce, squeeze lime juice from the remaining 1/2 lime and season with additional blackening.

Photo courtesy of Sari Diskin (Blackened Alaskan Cod Tacos)