Kermit the Frog said it first, "It isn't easy being green." Word.
The frog speaks truth. Remember when food was fun? I try hard to make the right choices for my health, for the planet's health. It seems that bad news hits us daily. This week I bring you more - sorry! In Mercury and Maguro I cover the news of the New York Times undercover investigation of sushi spots in Manhattan. Turns out, it's been well-documented across the country. Our sushi may be less healthy for us than we thought. And canned tuna didn't fare too well, either.
Today, the Times attempts to salve the wound created by their earlier report, in Taking Worry Off the Plate.
"Also among the sea creatures with the lowest known levels of mercury are shrimp, oysters, clams, sardines, anchovies and herring, as well as the somewhat less exciting hake, tilapia, crayfish and whiting."
First off, the article really didn't take a lot of worry off my plate. More doom and gloom. Second, I take exception to the characterization of hake as less exciting. I had some wonderful hake this evening. Depending on which article you read this week, it's either safe or not. But it was delicious.
Quick Hake Dinner - Hold the Mercury
Season some flour and coat the fillet. Add butter and olive oil to a hot pan, then add the fish. Let brown before turning. Remove to a plate. Add a bit more butter and/or oil, to deglaze, a bit of the seasoned flour, some fresh chopped parsely, lemon juice and rind, wine. Lower heat. When the sauce begins to reduce, remove from heat swirl in cold butter to emulsify. Pour over hake. ENJOY!
