Seafood Twice A Week 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 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:
Ingredients
- 1 package SeaPak Tilapia Tenders 14 oz.
- 1 bag salad
- 2 Roma tomatoes diced
- 1 avocado cubed
- 2 carrots shredded
- 1/2 cup light mayonnaise
- 1/2 teaspoon dill dried
- 2 teaspoons Dijon mustard
- 1 tablespoon lemon juice
- 3 tablespoons water
Instructions
- PREHEAT oven to 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.
- 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.
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