Sunday, February 15, 2009

Seafood Twice A Week For Lent

(NAPSI)-If you're looking to trim food bills or enhance your health, adding frozen shrimp and fish to your diet twice a week could pay off.

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 Friday or simply to meet the USDA's dietary guidelines, there are a number of affordable and easy-to-prepare options.

For instance, you can find a line of delicious frozen seafood products, including a new line of fish fillets and Tilapia Tenders--which are whole, hand-cut and lightly battered tilapia fillets--from SeaPak Shrimp Company. They're an affordable 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


1 package (14 oz) SeaPak® Tilapia Tenders

1 bagged salad

2 Roma tomatoes, diced

1 avocado, cubed

2 carrots, shredded

½ cup light mayonnaise

½ teaspoon dried dill

2 teaspoons Dijon mustard

1 tablespoon lemon juice

3 tablespoons water


PREHEAT oven to 425ยบ 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.

ASSEMBLE salads 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 tablespoons of Dijon dill dressing and serve immediately.

For more information and recipes, visit

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