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 ...
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