The best way we can help improve the health of the ocean is by promoting sustainable seafood. For many of us, that means making smart seafood choices in the grocery store. On Saturday, two young cooks from Shedd’s Right Bite partner, Kendall College, cooked up a sustainably harvested rainbow trout dish and shared the incredible flavors with Shedd’s guests.
Dressed in their chef whites, Jamie Malone and Jon Moss showed an audience of hungry seafood lovers just how easy it is to prepare a mouthwatering seafood dish that’s also easy on the environment.
Check out the photos below of Jamie and Jon at work making their plate of pan-seared rainbow trout with a lychee beurre blanc and sautéed spinach and shiitake mushrooms—and be sure to try the recipe at home!