Clean Fish Catches On

The Texas redfish arrived alongside Mexican shrimp, in a cooler full of dry ice. Pale pink, 3/4 inches thick, and glossy, it set my mouth watering. After a brief stint under the broiler the fish was moist and flaky, without a hint of 'fishy-ness.'

This fish is part of a rather unusual story. It came from a company called CleanFish Alliance, a group of artisan fish and shellfish producers from across the globe, who focus on farming and/or catching their product using environmentally sound methods, as well as offering a better-tasting products. The big goals? Improve the health of our oceans and regenerate ecosystems while creating a sustainable source of fresh seafood.

Food & Wine Magazine has given the company an Eco-Ocean Award for its efforts to make seafood sustainable, alongside the Ocean Conservancy, Oceana and the North Atlantic Salmon Fund. A leading group of socially responsible entrepreneurs, investors and nonprofit leaders also gave the organization its 2008 Social Venture Network Award.

And to think their products taste good too.

Shrimp and Black Bean Rice

The cold snap that is due to arrive tomorrow, and hang around for several days, likely signals a true taste of fall. Soups, stews and other one-pot meals are perfect dinner fare when the wind grows colder and the temperature drops lower. They also can be a great vehicle for using what's in your pantry while saving some pennies.

This recipe features precooked shrimp (either from the store or cooked at home), and rice, combined with tomato sauce, black beans, and chili powder from the cupboard. Enjoy!

Shrimp and Black Bean Rice
Makes 4-5 large servings

3 cups cooked brown rice
1 can (16 oz) tomato sauce
1 can (16 oz) black beans, drained and rinsed
1 pound cooked shrimp (it's okay to leave tails on; they soften with cooking)
1/4 cup chili powder

cilantro

Combine rice, tomato sauce, black beans, shrimp and chili powder. Stir together thoroughly over medium-high heat and then bring to a boil briefly. Reduce heat and simmer for 20-30 minutes. Top with chopped cilantro.