Let’s be frank about fish on this #WasteNotWednesday. As much as we all enjoy the flaky texture of expertly cooked flesh, we’re really ordering that broiled miso cod or citrusy seared salmon for the crispy skin. For an indulgent, yet delicate appetizer at your next dinner party, try this recipe from Centrolina’s Amy Brandwein (a 2019 JBF Award nominee), which dispenses with the pretense and makes swordfish skin the star of the plate.
Brandwein starts by blanching and shocking the vibrant stems of a bunch of rainbow chard, then dresses them with a high-quality olive oil. Turning to the skin, she portions and seasons it before throwing it on the grill (if weather permits—you could also use a hot sauté pan) until it’s perfectly crisp. Plated with thinly sliced grapefruit and the seasoned chard stems, it’s an appropriately light but complex starter for your sustainable seafood soirée. Get the recipe.
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The James Beard Foundation's new cookbook, Waste Not: How to Get the Most from Your Food, offers up a host of delicious solutions to the pressing problem of food waste. Featuring 100 recipes from alumni of our Chefs Boot Camp for Policy and Change, Waste Not will teach you how to turn every root, bone, rind, and stem into an irresistible dish.
Frank Guerriero is the media assistant at the Beard Foundation. Find him on Instagram.