Washington, D.C. chef and sustainable seafood advocate Barton Seaver originally earned praise for his first restaurant, Hook, which made the Washington Post's top 50 and Bon Appétit's top 10 eco-friendly restaurants. In a single year, the Georgetown restaurant served 78 species of seafood, and Seaver's devotion to sustainability led to national media attention, including the title as Esquire's 2009 "Chef of the Year." Since then, Seaver left the restaurant business to put his expertise to use in other areas, and published his first book on all things seafood, For Cod & Country (2011 Sterling Epicure). Try his halibut with braised fennel (pictured above) for a healthy mid-week dinner, or his mahimahi at a weekend dinner party.
We welcome your feedback on Houseandhome.com. H&H reserves the right to remove any unsuitable personal remarks made about the bloggers, hosts, homeowners and/or guests we feature. Please keep your comments focused on decorating, design, cooking and other lifestyle topics. Adopt a tone you would be willing to use in person and do not make slanderous remarks or use denigrating language. If you see a comment that you believe violates any of the guidelines outlined above, please click “Flag as inappropriate.” Thank you.