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Chef Barton Seaver's Fresh Take On Seafood

Author and chef Barton Seaver discusses healthy eating with seafood and the importance of a healthy seafood supply. Read Transcript

Welcome back to "The 700 Club."

Trust me, I've heard this one before-- there

are plenty of fish in the sea.

But that's another story.

But we are only eating a few types of fish.

Unfortunately that's damaging to our oceans

and hurting our fishermen.

And our Chef Barton Seaver who says

we need to make sure our seafood comes with a story.

MAN (VOICEOVER): Acclaimed chef and award winning

author, Barton Seaver, is on a mission

to restore our relationship with the ocean, the land,

and with each other through dinner.

Whether it's poaching, pan roasting, or smoking,

he makes cooking seafood seem easy.

In his new book, "Two if by Sea,"

Barton pairs various cooking techniques

with his vast knowledge of seafood for a fresh

take on healthy eating.

And Barton is here where us.

Welcome back to "The 700 Club."

Thrilled to be back here.

Thanks you so much.

You've moved to Maine since we saw you last.



Wow, look at that.

Getting excited.

Good way to start off, huh?

And you live on a lake up there.

Oh, right on the ocean.

Casting in.

So we wanted you to feel at home,

so we're here on Lake Deedee.

Thank you very much.

So we thought you'd feel home.

And, you know, you talk so much about sustainability.

That's kind of an interesting word to a lot of us.

What does that mean exactly?

Well, when it comes to seafood, it means many things.

It's taking just enough fish from the ocean

so that the populations of the fish themselves

can remain resilient and remain there, while also taking

enough so that we as fishermen, we as eaters, we as consumers,

our economy can be sustained because seafood

is the healthiest food that we can eat,

and we need to be eating more of it.

And, you know, especially here in America

we have amazingly sustainably managed fisheries

that should be supported.

These are small, American business people.

And, you know, hey, that's a great story.

Well, listen, a lot of people like fish

but they don't want to cook it at home

because of the obvious reasons-- they're

afraid their whole house is going to smell like fish

for a week.

So how do we get around that?

Well, the first thing is, hey, let's come outside.

So the first thing I want to show you

is grilling up some of this Red Snapper.

This beautiful, beautiful product.

And this is the Gulf of Mexico Red Snapper?


Red Snapper is one of my absolute favorites.

I usually have it like when I'm in Florida or in the Caribbean,

but you can pretty much get it everywhere, right?

North Carolina all the way around the coast of Florida

through Galveston on down.

This actually comes from my friends

down at

It's run by a guy named Buddy Guindon who really, I mean,

he's the quintessential small American businessman.

He's taking care of his community,

employing dozens of people.

And he's really been behind the effort

to sustain and restore the Gulf of Mexico Red Snapper fishery.

So how would you go from this beauty to getting

it ready for the grill?

Well you filet it up and then by the time you get over here--

That was easy.

It was, wasn't it?

Just got a little bit of olive oil.

A little bit of salt. Now what I've got is just coals.

They're dying down just a little bit.

You don't want super, super hot heat.

A couple of wood chunks in there.

And that's just going to add that--

Where do you get the wood chips?

You go out in your yard and get some?


I mean, a lot of time you can get these at Home Depot

or at Ace Hardware or somewhere.

Even the grocery store will have them.

And what does that do?

What does that do?


That adds sexy, seductive smoky flavors,

that rustic caramel hue to the-- woo!

Because we want our fish to be sexy.

Of course!


I mean, hey, that's what it's all about.

So what I do here is I take the fish

and I just lay it directly on top of the coals.

And then the easiest thing to do here--

because most people get worried about flipping the fish,

moving it around, and that's why it sticks and that's why you

end up feeding the fire instead of your family--

so all I do instead--

And I just want to make sure, oh,

and the skin is on this side.


The side you're putting down.

So the skin goes down so that protects the meat.

So what I like to do then is simply rotate the grill around

so that you end up with just away from the hot.

And what that does is it allows it just

to cook a little bit slower.

Can I put this one on there?

Yes, you can.

Go ahead.

Oh, you use this.

I did not even watch you.


Yeah, you see that beautiful smoke coming out?

Oh, yeah.

You can smell the smoke sounds awesome.

Isn't that amazing?

Did I do that right?

Yes, you did.


And so then what I like to do is because you

capture all of that flavor, all that rustic flavor,

is you just take the grill cover and you throw it right on.

And what that does is it captures all of that heat.

It captures all of that flavor.

And it just makes it so easy to cook.

But for the sake of TV we're going to take the lid off--

Of course.

--so everybody can see the [INAUDIBLE].

Did you see that big reveal?

That big, smoky cloud?

I hate overcooked fish.

So how long do I want to keep my Snapper on the grill?

Well, on something like this you're

talking about 10 minutes, 12 minutes or so.

These are only about 1/2 inch, 3/4 inch thick.

So they don't need a whole lot of time.

But that's really where covering that grill comes in.

Now, if I was new at this-- and I kind of am, because I usually

just go to a restaurant and order

it-- would you smell the fish to make sure

that it has a good smell?


I mean, one of things that--

You don't want it to smell fishy, right?

So it smells good.

It smells fresh.

It smells like a cucumber.

It should smell like cucumbers, watermelon, violets, I mean,

it should smell like the sea.

If it smells like fish, it's not seafood anymore.


So from here we're going to make this gorgeous orange glaze.


This is a great little sauce.

Super easy to make.

So orange segments.

To go on our Snapper?


And Snapper, because it's got that slightly pungent bite

to it, it's a mild fish but it's just beautiful in flavor.

Those wood chips, I feel like I'm camping now.

Isn't it?

It's awesome.

It's like we're outside.

We are outside.

So olive oil, orange, a little bit of shallot.

I love a little bit of spice in there,

especially because we're talking sort of Gulf of Mexico things.


And just a little bit of vinegar and salt and you

mix that up.


That's so easy!

I could do that.


So there you go.

And you could do this with a mix of citrus,

throw in some grapefruit and lime in there.

And then watch this.

Oh, my gosh.


You just lay that right over.

That's so healthy, too.

It just looks so inviting.


It's beautiful.


That's gorgeous.

And what are these?

That's dill.

That's one of my favorite herbs.

Just doing a nice little--

I should know that.

I don't cook that much.


So that's dill.

All right.

And then we're going to have the zucchini as a side dish?

You know, it's summer.

This is the zucchini charity season.

You cannot give it away.

This is how you prank your neighbors

by leaving leftover zucchini on their front doorstep,

ringing the doorbell and running away.

So what I like to do is zucchini is just a spiralizer.

It's a simple tool you can buy or just thin shaving them.

Just a little bit of garlic in the butter.

Garlic makes everything better.

Garlic and butter.

So then just these zucchini and we'll just throw them in there.

And this takes no more than two minutes or so.

And just it's a very quick thing.

How'd you get them all spirally like this?

That's a simple little cutter.

It's a magical little machine.

You throw it in there and you just do this.

It's available online and in a lot of cooking stores.

You go to your local cooking store and you'll find that.


So this is our side dish.

And here is the gorgeous completion.


So you just finished it with a little bit of salt

and then I just throw in some herbs

and literally just kind of let it wilt down.

You don't want to cook it out to the point where it's--

That's parsley, right?

That's parsley.

Are you proud of me?

I am.

You throw in mint-- whatever you want in there--

and you end up with this beautiful side dish.

And between these two things, gosh.

See, I don't know how you knew this,

but my favorite fish are salmon and Snapper.

Well there we go.

And maybe Groupers.

Groupers is in my top three.

OK so now we have this gorgeous salmon.

I don't like to make it at home.

I feel like I always mess it up.

But you say there's a really great way that everybody

can make salmon at home.

Absolutely fool proof way.

How do we do it?

And this is also a great way to combat that idea

that my whole house is going to smell like salmon.

If you're sauteing something, you're

throwing up all those particulates in the air.

Yeah, it's going to smell like something,

the same way it smells like chicken when you're doing that.

Slow roasting.

250, 275 degrees.

Just throw it in the oven.

A little bit of salt, olive oil, throw it in there.

How long?

20-25 minutes or so.

Step back.

Have a glass of wine.

Chat with your girlfriends.

Talk to your friends.

Call your mom on the phone.

Hey, mom.

Mom, salmon is in the oven.

Guess what?

It's totally fine because it's not going to overcook.


That's what I need to try because do

you put water in the pan?


Just the salmon.

And this works with any fish.

But just the fish, olive oil, a little seasoning.

And then over top of it just a compound butter.

And this is a garlic compound butter.

All that is is room temperature softened butter

mixed with herbs and flavors.

It looks gorgeous.

And then this is the-- oh, how is our Snapper?

Are we OK?

Oh, we're doing perfect.

We're doing absolutely perfect.

See how easy fish cooking is?

See, well with you it's really easy.

I wonder why.

This is a salmon ceviche.


And ceviche is where raw fish-- pristine, highest quality

fish-- is marinated in citrus juice or vinegar, oftentimes

a combination of the two, and it cooks

and it tightens and firms of that meat

so it ends up with a beautiful texture.

So people don't have to worry that it's essentially raw.

But it's getting cooked by the lime juice, like you said,



Now you absolutely have to buy sushi quality fish.

But this is only that just marinated

and given up a little bit of flavor onions

and you get a little celery in there

for crunch and chili flakes.

This is all my favorite foods.

And then over here we have something gorgeous.

Is that mango?

Those are tomatoes.

All sorts of them.

That's just summer bonanza right there.

That's heirloom tomatoes, eggs.

This is just a Cobb salad.

But I've thrown in there--

And this crab leg.

This is a big crab leg right here.


Everybody's favorite.

The king crab.

So just look at that.

It's beauty.

It's bounteous.

You put that on the table, you know

what anybody of your guests will say, boy, you love me,

don't you?

You love me.

I mean, look at that.

It just screams love.

And isn't that the best part about cooking?

All of this screams love to me.

So I am feeling the love here.

Let's try something.

All right.

What are we going to eat?


Well I really love Snapper so I'm

going to try a little bite of this right now.

We didn't rehearse this, so I don't

know if we were supposed to be eating this.

Can I do this?

Oh, my gosh.

Let me give you a little bit of the zucchini pasta here.

And just look at this.


This is awesome.

Oh, my gosh.

Pat, I know you're so jealous right now.

This fish is so fresh.

It is beautiful fresh.

I mean, just look at these guys.

They're glistening.

I mean, they're still looking at you.

Here you go.


Is that amazing?



It's perfect.

See you put that over a little bit of bed of this.

Oh, man.

You see how well that sits up on a plate.

That's a work of art.

If you're having trouble getting

your children to eat vegetables, just tell them it's pasta.

That's all it is is pasta, right?

Everybody is OK with pasta.

Listen, we've got a book.

Your book, which is right here.

I love the title, "Two if by Sea."

Thank you.

It's one if by land, right?


One if by land, two if by sea.


You can get all of these amazing recipes-- I'm

making that Snapper, I'm going to make that Snapper--

by getting Barton's book.

It's called again, "Two if by Sea."

You can get a copy in stores nationwide.

It's an amazing book.

Great pictures.

His beautiful wife is in here.

Pictures of their home in Maine.

And a lot of information about sustainability

and understanding the fish that we love.


And the fish that is so healthy for us

and supports small, American businesses

and takes care of our environment, takes care of us.

What could be better?

God bless you.

Thank you so much.

Thank you.

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