Chef Andrew Zimmern has traveled the globe in search of historical cooking techniques and unique regional ingredients, and his finger has long been on the pulse of the intersection of food and culture, especially its direct relationship to our planet and climate.
The TV host and food justice advocate joined "Good Morning America" on Friday to share a first-look at his latest project with Barton Seaver, "The Blue Food Cookbook: Delicious Seafood Recipes for a Sustainable Future."
The new title is a comprehensive guide to cooking food from our oceans and waterways in a sustainable way.
Check out the full recipes below.
Serves 4
Ingredients
1 large acorn squash, cut into 1-inch wedges, seeds removed
1/4 cup plus 1 tablespoon extra-virgin olive oil
2 garlic cloves, grated on a Microplane or minced
Salt
1/2 cup chopped walnuts
1 tablespoon fennel seeds
2 tablespoons sherry vinegar
1 tablespoon Dijon mustard
1 small shallot, finely diced (2 to 3 tablespoons)
1 tablespoon maple syrup
Freshly cracked Black Pepper-Fennel Blend (page 53) or black pepper
8 ounces hot-smoked salmon, skin removed and discarded, flaked into small pieces
1/2 bunch parsley, leaves picked (about 1 cup)
1/2 bunch mint, leaves picked (about 1 cup)
3 ounces arugula
Directions
Preheat the oven to 400 degrees.
In a large bowl, toss the squash with 1 tablespoon of the oil and the garlic and season with salt. Place on a baking sheet and roast until caramelized on the outside and fork-tender throughout, 30 to 35 minutes total, flipping halfway for even color.
Heat the remaining 1/4 cup oil in a small sauté pan over medium heat. Add the walnuts and fennel seeds and toast until aromatic, 3 to 5 minutes. Meanwhile, in a medium bowl, combine the vinegar, mustard, shallot, maple syrup, and pepper-fennel blend. Slowly add the warmed olive oil-walnut mixture, whisking vigorously to combine. Season with salt.
In a medium bowl, toss the flaked salmon with half of the vinaigrette. In a separate bowl, combine the parsley, mint, and arugula and dress with the remaining vinaigrette.
Place the acorn squash pieces on plates and top with the dressed greens. Spoon on the salmon mixture and any remaining vinaigrette.
Makes 12 to 15 pieces
Ingredients
1 baguette, sliced 1/2 inch thick, brushed with extra-virgin olive oil, and toasted
2 garlic cloves, cut in half lengthwise
4 plum tomatoes, grated using the largest hole of a box grater
Flaky salt, such as Maldon
1 to 2 tablespoons sherry vinegar
7 ounces boquerones
1/4 cup parsley leaves, torn
1/4 cup mint leaves, torn
1 shallot, minced (about 3 tablespoons)
Extra-virgin olive oil
Directions
While the bread is still warm, rub each slice with garlic. In a medium bowl, whisk the tomatoes with a pinch of salt and the vinegar. Spoon the tomato mixture onto the garlic-rubbed toasts. Lay the boquerones over the tomatoes. In a small bowl, mix the parsley, mint, and shallot and arrange over the top and drizzle with oil.
Serves 6
Ingredients
Filling:
1/2 cup dried cranberries
4 medium firm apples, such as Granny Smith (about 6 cups sliced)
Juice of 1/2 lemon (about 1 tablespoon)
1/4 cup dark brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1 teaspoon vanilla extract
1 tablespoon cornstarch
Topping:
4 tablespoons (1/2 stick) butter, melted
2 tablespoons dried kelp, sea lettuce, or wakame, chopped (or you can use premade seaweed sprinkles)
1/4 cup dark brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup all-purpose flour
1/2 cup rolled oats
1/2 toasted nuts, such as pecans or almonds, chopped
Directions:
Preheat the oven to 325 degrees.
In a large bowl, cover the cranberries in hot water and plump for 5 minutes. Drain the water and pat the cranberries dry. Return the cranberries to the bowl, add the apples, lemon juice, brown sugar, cinnamon, nutmeg, vanilla, and cornstarch, and toss to combine. Transfer the mixture to a 2-quart baking dish.
To make the topping, in a medium bowl, combine the butter, kelp, brown sugar, cinnamon, and salt until fully incorporated. Stir in the flour, oats, and nuts until the mixture is well-mixed and crumbly. Sprinkle the oat topping evenly over the top of the apple mixture.
Bake for 40 to 45 minutes, until the topping is golden brown and the filling is hot.
Serve warm, with a scoop of vanilla ice cream or yogurt, if desired.
Later on Friday, Zimmern's co-author Barton Seaver joined "GMA3" to discuss the book and show two additional recipes for fish stick "panzanella" and roasted squash with sun-dried shrimp.
Ingredients
12 ounces prepared breaded fish sticks
2 tablespoons whole grain mustard
1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
Salt
1 1/2 pounds heirloom tomatoes, cut into 1-inch pieces
1 red onion, thinly sliced (about 1 cup)
1 fennel bulb, thinly sliced (about 1 1/2 cups)
4 cups arugula
Freshly cracked Black Pepper-Fennel Blend (page 53) or black pepper
Directions
Prepare the fish sticks according to the package instructions, adding a minute or two additional cooking time so they are extra crispy.
Whisk the mustard, oil, vinegar, and salt to taste in a large bowl to make a vinaigrette. Place the tomatoes in a separate bowl, drizzle with a few spoonfuls of the vinaigrette, and season with salt.
Combine the onion, fennel, and arugula in the bowl with the vinaigrette and toss. Remove the fish sticks from the oven. Cut or tear each stick into pieces roughly the size of croutons (about 3 pieces per fish stick). To serve, place the fennel-arugula mixture onto a platter or plates and top with the seasoned tomatoes and the warm fish stick pieces. Sprinkle with pepper-fennel blend.
Instructions
2 pounds winter squash, such as delicata or acorn, skins scrubbed under warm running water, cut into 1-inch wedges, seeds removed
1/4 cup plus 1 tablespoon extra-virgin olive oil
2 garlic cloves, grated on a Microplane or minced
Salt
1/2 cup sliced or slivered almonds
1/2 cup dried tiny shrimp
Juice of 2 limes (about 1/4 cup)
1 red onion, very thinly sliced (about 1 cup)
1 chile, such as jalapeño or serrano, thinly sliced
1/2 bunch cilantro, thick stems removed, leaves picked
1/2 bunch mint, leaves picked
Directions
Preheat the oven to 375 degrees.
In a large bowl, toss the squash with 1 tablespoon of the oil and the garlic and season with salt. Place the squash on a baking sheet in a single layer and roast until golden brown and fork tender, 20 to 25 minutes. Remove from the oven and reserve at room temperature.
In a medium skillet, toast the almonds in the remaining 1/4 cup oil over medium heat until golden brown, about 3 minutes. Add the dried shrimp and continue to toast for 1 to 2 minutes, until the shrimp are aromatic and have taken on a little golden color. Stir in the lime juice, onion, and chile. Remove from the heat and let cool to room temperature.
Arrange the squash pieces on plates. Spoon the almond-shrimp sauce over the top. Top with the cilantro and mint.
Excerpted from the book "THE BLUE FOOD COOKBOOK," provided courtesy of Harvest, an imprint of HarperCollins Publishers. Copyright © 2025 by Fed By Blue. Reprinted by permission. Photographs by Eric Wolfinger.
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