3 Sustainable Seafood Dishes

RM Seafood’s executive chef, Rick Moonen, encourages readers to start eating smarter with these recipes from his book, Fish Without a Doubt (Houghton Mifflin Harcourt, 2008).

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Grilled Dorade with Hoisin Glaze

Grilled Dorade with Hoisin Glaze

Prep: 5 minutes
Cook: 4 minutes

4 (6-ounce) dorade or char fillets
Coarse salt, to taste
Freshly ground white pepper, to taste
1 tablespoon olive oil
Hoisin Glaze


1. Sprinkle fish with salt and white pepper; coat with oil. Place fish, skin-side down, on grill rack. Grill fish, covered with grill lid, over medium-high heat (350° to 400°) heat 2 minutes.

2. Turn fish, and grill, covered with grill lid, 2 minutes or until fish flakes easily with a fork. Brush skin side of fish with Hoisin Glaze. Serve immediately. Makes 4 servings.

Hoisin Glaze
2 tablespoons hoisin sauce
1 tablespoon fresh lime juice
1 teaspoon honey
1 small garlic clove, pressed
1 tablespoon minced fresh cilantro


Stir together all ingredients in a small bowl. Makes 3 tablespoons.

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