iEat Green - 08/08/13

Max Goldberg- Founder LivingMaxwell

Called an “organic sensation” by The New York Times and named as “one of the nation’s leading organic food experts” by Shape Magazine, Max Goldberg is the founder of Living Maxwell, one of the most widely read organic food blogs in the country, and Pressed Organic Juice Directory, the world's first pressed organic juice directory with over 800 listings in five countries. He has been featured in The New York Times, CNN, Forbes, Shape Magazine, Self Magazine, The Huffington Post, Veria Living, and numerous other publications.

An organic food activist, partner of the Just Label It! campaign, and speaker at industry trade shows, Max runs the Organic Food Industry Group on LinkedIn, where his weekly curated email is read by thousands of organic food CEOs, founders, and executives from all over the world.

Max received his BA from Brown University and his MBA from the Columbia University Graduate School of Business, and he is the author of the upcoming memoir CLEAR: Life After a Decade of Antidepressants and Other Escape Mechanisms.

He can be found on Facebook, Twitter, LinkedIn, Google+, YouTube, and Pinterest. To read his full bio, click HERE.

Grilled Striped Bass with Mediterranean Tapenade Ingredients 4 - Wild Striped Bass steaks or fillets drizzle of olive oil lemon zest from 1 lemon Salt and freshly ground pepper 2 t. dill, chopped Tapenade 2 Tbs. olive oil 1 onion, chopped 1 cup tomatoes, diced 3 Tbs. white wine ½ cup Kalamata olives, coarsely chopped 2 Tbs. capers 2 Tbs. parsley, chopped 2 Tbs. dill, chopped ½ of a preserved lemon Directions In heavy skillet, sauté onions in olive oil until translucent. Add tomatoes, garlic and white wine, and let it cook down for 5 more minutes. Add olives, capers, and preserved lemon. Let simmer for 3 minutes . Turn off heat and add parsley and dill. Set aside. Brush fish with oil on both sides. Season with salt, pepper, lemon zest, and dill. Heat grill to very hot and spray grates with oil. Place fish seasoned side down on grill. Cook for 5 minutes on medium high heat. Turn over, and cook for 5 more minutes on other side. Transfer fish to a warm platter, and top with tapenade. Serve immediately. Enjoy!