Sustainably farmed tilapia is simply steamed with wine and lemon juice on a bed of sautéed leeks and garlic for this weeknight-quick seafood recipe.

Eating seafood keeps getting trickier. For years now, we’ve been urged to eat more of it for our health. Fish is a low-fat source of protein. And instead of the artery-clogging, cholesterol-raising saturated fats found in meats, even fatty fish such as salmon contain heart-healthy omega-3 fatty acids that do all sorts of good things for us.

But also for years, we’ve been warned about mercury and other harmful pollutants in some fish. We’ve been told that certain species are being overfished to the verge of extinction, and that fish farming often takes a heavy toll on the environment. And now a study on seafood fraud says that even when we try to choose the right seafood, chances are good we’re not getting what we think we are. Continue reading “Steamed Fish with Leeks and the challenges of seafood fraud” →