Sourced from sustainable fisheries in far off New Zealand, omega-rich Tasmanian sea trout is best known for its vibrant, orange-to-crimson meat. Paired with purple kale or a dark, leafy chard, its unusually deep red hue provides a beautiful pop of artful contrast to the plate. A member of the salmon family, its rich, luscious flavor and meaty flesh works well simply grilled with olive oil and lemon.
