For a thorough education on seafood sustainability, sourcing and cookery, look no further than chef-author Barton Seaver. His new widely endorsed collection of recipes addresses overfishing and overcooking, responsible purchasing and innovative preparation, all in one glorious tome. Pick up a copy, a fillet knife and a pair of claw crackers — tonight is fish night!

The sweet-cool combo of tomato, parsley, and mint brings out the very best in mild halibut. The fish’s poaching liquid is reduced and used as the salad’s vinaigrette.

Reprinted with permission from Two If By Sea