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This Kendall College feature recipe for Arctic char ceviche is a perfect way to transition from summer to fall with some delicious sustainable seafood. Created by culinary students from Kendall College, the recipe pairs farmed arctic char with green apples and ginger for a crisp and refreshing snack. Arctic char is a sustainable farmed fish that is available year-round and similar in flavor to salmon.
Kendall College Feature: Seafood JambalayaKendall College Feature: Halibut Ceviche
Kendall College Feature: Asian Style Fish and Chips.
May 2014 - Wild Alaska Pink Salmon Cakes with Spring Green Salad
April 2014 - Lake Whitefish "En Papillote" with Lemon and Fresh Herbs
March 2014 - Clams with Spanish Chorizo in Saffron-Wine Broth
February 2014 - Fire-roasted red pepper soup with Dungeness crab
January 2014 - Smoked rainbow trout frittata
December 2013 - Pecan-crusted catfish with cranberry-apple quinoa
November 2013 - Creamy farmed bay scallop chowder
October 2013 - Grilled Alaskan salmon with grapefruit and avocado salsa
September 2013 - Striped bass with roasted tomatoes and olive tapenade
August 2013 - Grilled arctic char with eggplant and tomato
July 2013 - Albacore tuna and soba noodle salad
June 2013 - Grilled mahi mahi with pineapple salsa
May 2013 - Pan-seared halibut with mushrooms and pea shoots
April 2013 - Crispy cod tacos
March 2013 - Oregon pink shrimp crostini
February 2013 - Farmed mussels in spicy vodka sauce
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