4 easy grills for summer
Prep time
45 mins
Cooking Time
60 mins
Prep time
45 mins
Cooking Time
15 mins
Prep time
30 mins
Cooking Time
15 mins
Prep time
30 mins
Cooking Time
10 mins
Why choose the MSC blue label?
The little blue fish is now on over 20,000 labelled products on shelves around the world, making certified sustainable seafood easier for you to find
4 'go-to' seafood suppers to master
Prep time
10 mins
Cooking Time
30 mins
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30 mins
Cooking Time
20 mins
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15 mins
Cooking Time
10 mins
Prep time
35 mins
Cooking Time
38 mins
How to host a sustainable summer barbecue
Experience the thrill of the grill with tips for ocean-friendly cooking that will make you feel great about what’s on your plate.
Cooking with Ocean Ambassadors
Courtney Roulston, Australia
Naledi Toona, South Africa
James Strawbridge, UK
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Charlotte Langley, Canada
Ingredients
Method
- 3 lbs MSC certified cod, cut into 2-inch cubes
- 2 tbsp white vinegar
- 2 tbsp honey
- 1 tsp garlic powder
- 1 tsp onion powder
- ¼ cup white onion, diced
- 1 whole egg
- 1 cup Panko crumbs
- 2 tsp salt
- Canola oil for frying
- 1 cup thinly shaved Iceberg lettuce
- Soft buns of your choice
Tartar Sauce
- 1 cup mayonnaise
- 1 cup finely chopped dill pickles.
- 1 tbsp fresh dill, finely chopped
- 1 tbsp fresh parsley, finely chopped
- 1 tsp lemon juice
- 1 tsp honey
- 2 tbsp white onion, finely chopped
- In a food processor add the cod, white vinegar, honey, garlic powder, onion powder, diced white onions, egg and salt. Pulse until well combined. Transfer to a stainless steel bowl, cover and reserve in the fridge.
- To make the tartar sauce mix all ingredients in a bowl and set aside in the fridge. Sauce can keep for up to 1 week.
- Clean and dry the food processor and blitz the Panko crumbs until very fine.
- Line a cookie sheet with parchment paper. Using a 4 oz. ice cream scoop, press the fish mixture into a square mold or shape roughly into a square by hand. Cover well with Panko crumbs and set aside on the cookie sheet. When all your fish patties are prepared, keep in the fridge until ready to fry or bake.
- In a non-stick pan heat 2 tbsp of canola oil on medium-high heat.
- Fry each fish patty until crispy, about 3-4 minutes per side. Add more oil to the pan as needed.
- Assemble by placing a liberal amount of tartar sauce and Iceberg lettuce on the bottom bun, add the fish patty and top bun, then serve.
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4 seafood snacks to share
Prep time
10 mins
Cooking Time
15 mins
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10 mins
Cooking Time
10 mins
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15 mins
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10 mins
Cooking Time
30 mins
Protein-rich sustainable seafood recipes 2026
Discover simple, satisfying ways to boost your protein intake while supporting healthy, thriving seas for generations to come.
