A few weeks ago I shared some tips on selecting eco-friendly, consumer-safe seafood. With the new year here and most of us thinking about, if not actually engaging in, healthful eating habits, I’ve decided to revisit the topic. My search for environmentally sound fish continues with barramundi, sablefish and Dungeness crab. Now raised in the U.S. in enclosed, re-circulating tanks, the hardy, fast-growing Australian barramundi qualifies as eco-safe seafood. High in omega-3 fatty acids, it likewise offers a heart-healthy option. Thanks to its sweet, succulent meat and edible, crisp-when-cooked skin, barramundi has become a favorite with cooks. A versatile fish, whole barramundi can be grilled, baked, roasted or steamed. Fillets are ideal for pan-frying, grilling, sautéing and broiling. Barramundi pairs nicely with a range of foods. It compliments arugula, bok choy, brown sugar, cilantro, garlic, limes, shallots and soy sauce, among others. While the overfished Atlantic cod tops the list of seafood to avoid, the abundant, long-lived “black cod” or sablefish falls firmly into the safe category. Caught wild in Alaska and British Columbia, this …