Seafood Twice A Week For Lent

Sunday, March 1, 2009

Seafood Twice A eek For Lent (NAPSA)—If you’re looking to trim food bills or enhance your health, adding frozen shrimp and fish to your diet twice a week could payoff. Seafood can be a lean source of protein, high in important omega- 3 fatty acids and rich in a variety of nutrients including vitamin D. Plus, whether you’re choosing seafood to observe a meatless Fri- day or simply to meet the USDA’s dietary guidelines, there are a numberof affordable and easy-toprepare options. For instance, you can find a line of delicious frozen seafood products, including a new lineoffish fillets and Tilapia Tenders—which are whole, hand-cut and lightly battered tilapia fillets—from SeaPak Shrimp Company. They’re an afford- able and convenient way to eat more seafood. They can also be used in a variety of recipes, including this one for a delightful tilapia salad: Sunshine Tilapia Salad with Dijon Dill Dressing Prep Time: 8 minutes Cook Time: 18 minutes Makes:3 servings Ingredients 1 package(14 0z) SeaPak Tilapia Tenders 1 2 1 2 bagged salad Roma tomatoes, diced avocado, cubed carrots, shredded % cup light mayonnaise SunshineTilapia Salad with Dijon Dill Dressing can be an affordable way to eat more nutritious seafood. % teaspoon dried dill 2 teaspoons Dijon mustard 1 tablespoon lemon juice 3 tablespoons water Directions PREHEATovento 425’F. PLACE the frozen tilapia tenders on a baking sheet and bake according to the package instructions. ADD mayonnaise, dill, Dijon, lemon juice and water together in a small bowl. Stir well to incorporate. Place bowl in the refrigerator until ready to use. ASSEMBLEsalads in three bowls: lettuce, diced tomatoes, avocado cubes and shredded carrots. CUT fully cooked tilapia tenders into bite-size pieces and place over salads. DRIZZLE with 2 table- spoons of Dijon dill dressing and serve immediately. For more information and recipes, visit www.SeaPak.com.

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