Butter-Poached Alaska Flounder Cooked Mexican Style in Kansas City

Chefs and consumers alike need to be conscious of the origin of their seafood. While generally more sustainable than other protein sources, seafood can vary in nutritional value depending on its source and supplier.

The second season of Foodable’s Smart Kitchen & Bar is partnering with the Alaska Seafood Marketing Institute to highlight chefs who understand and value sustainable seafood sourcing practices. These chefs share innovative, fish-focused dishes that will revitalize your menu, and also explain their own contributions to and investment in the sustainable seafood movement.

This season is also available to stream on Amazon Prime Video and Foodable On-Demand.

Alaska Sole—commonly known as flounder—is one of the healthiest and most nutrient-dense types of flatfish. All wild Alaska fisheries are responsibly and sustainably harvested throughout the state.

The above video provides a glimpse of Chef Carlos Falcon at work. Falcon shares his delicious Butter-Poached Alaska Flounder recipe with host Paul Barron, and he keeps the flavors simple with such ingredients as bomba rice, lobster fumet, Alaska king crab meat, and duck egg aioli.

As the owner and chef of Jarocho in the landlocked Kansas City, Falcon missed the seafood of his hometown. Despite some skepticism, he decided to bring a Mexican-infused seafood menu to the midwest and swiftly won over his critics. He and his culinary staff prioritize keeping things simple at the restaurant: at the end of the day, just make delicious, uncomplicated dishes that everyone can enjoy.

To learn more about the recipe and best practices for sustainable seafood, watch the full episode now on Amazon Prime Video or Foodable On-Demand.

Vanessa Rodriguez

Vanessa Rodriguez

Writer & Producer


This Butter-Poached Alaska Flounder Recipe Dazzles Guests in Oklahoma City

As both a chef and consumer, you can make a positive impact on the environment by what protein you pick for your meals.

Seafood, for example, is often more sustainable than other protein sources. But making a socially responsible decision about what fish to source involves doing your research and finding the right suppliers.

In the second season of Foodable’s Smart Kitchen & Bar, in partnership with Alaska Seafood Marketing Institute, chefs with a passion for sustainable seafood sourcing visit our kitchen to demonstrate some of their most popular fish-focused dishes. These chefs have developed a love and understanding of seafood. In this Seafood Season, prepare to learn new innovative recipes to ramp up your menu, while also being educated about the best sustainable seafood sourcing practices.

This season will also be available on Amazon Prime Video and Foodable On-Demand.

In the video above, you get a taste of Chef Chris McCabe in action as he walks us through how to cook his signature Butter Poached Alaska Flounder recipe with champagne sabayon, charred cauliflower, and a fried cod croquette.

As the culinary director of A Good Egg Dining Group in Oklahoma City, McCabe oversees five of the 12 restaurants in the group's portfolio. Seafood plays a major role on McCabe's menus and since he relies on this protein so heavily, he makes sure that the seafood he sources comes from responsibly managed fisheries and is sustainably caught, especially because this is so important to his guests.

Watch the full episode now on Amazon Prime Video or Foodable On-Demand.