Executive chef Rick Moonen is dedicated to using sustainable seafood, including catfish, which is farm-raised in the Southeast and is rated as a “best choice,” in terms of safeguarding the environment and preventing depletion of waterways, by the Monterey Bay Aquarium. For this sandwich, Moonen makes a mild, fish-friendly barbecue sauce by flavoring clam juice with a little caramel and red wine vinegar. He adds the sauce to sautéed onions and garlic flavored with thyme. He ...

Register to view this article

It’s free but we need to know a little about you to continually improve our content.

Why Register?

Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.

 

Attention Print Subscribers:  While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!

Already registered? here.