Sustainable Seafood Served with Passion

Ocean-friendly tuna at Passionfish restaurant, Pacific Grove, California

Chef Ted Walter and his wife Cindy are passionate about healthy, flavorful food without jeopardizing the environment—land or sea. Together, they created Passionfish, a Pacific Grove, Calif., restaurant that serves fresh, innovative cuisine with a focus on sustainable seafood and organic produce.

To accomplish this, the Walters shop local farmer’s markets for pesticide-free fruits and veggies. They also go to great lengths to buy seafood that’s harvested in a manner that does not deplete fish populations, doesn’t harm ocean habitats (including the water or the ocean floor), and doesn’t result in by-catch of the ocean’s endangered turtles or other marine species.

Seventy percent of all seafood consumed in the United States is served in restaurants. That statistic inspires the Walters to be good ocean and river stewards and to serve only sustainable seafood. At Passionfish, you can dine well knowing that you’ll find no over-fished or threatened fish on the menu.

Portrait of the Perfect Eco-Meal

With an unpretentious and relaxed atmosphere, Passionfish is perfect for those who love food for flavor’s sake. And the prices are extremely reasonable, especially given the quality of the food and the creativity that goes into making it.

On my visit, the baked gorgonzola with golden chutney served on a bed of greens was divine. Who would think of pairing gorgonzola with curry chutney? A genius, that’s who! Chef Walter isn’t just an ocean crusader—he’s a wizard in the kitchen.

The sea scallops served with tomato truffle butter and risotto were inspired and subtle. I found the scallops cooked just right—not overdone and dry, but not gooey either. (Full disclosure: I can’t resist truffles, so this dish goes down in my book as an entrée of a lifetime!)

Those who do not care for seafood should not shun Passionfish. A Lemongrass Chicken with Coconut Rice dish on the evening’s menu was absolutely brilliant, made with free-range organic chicken.

Chef Walter harvests Monterey Bay prawns.

Last but not least, Passionfish’s desserts are truly the way to top off a sublime sustainable meal. The Chocolate Truffle Torte (the other truffle—also a favorite of mine) was to die for. I visited during strawberry season, and the organic strawberries in cabernet syrup served over vanilla ice cream exploded with flavor.

Located just a mile or so from the Monterey Bay Aquarium, which champions ocean conservation, you can’t do better than to enjoy an eco-guilt-free dinner at Passionfish.

Laurel Kallenbach, freelance writer and editor

For more on the Seafood Watch program, read my post on the Monterey Bay Aquarium in California and the Local Ocean Seafood restaurant in Newport, Oregon.

Photos courtesy Passionfish

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