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Sunshine Tilapia Salad with Dijon Dill Dressing

Contributed by: NAPSA

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.

Sunshine Tilapia Salad with Dijon Dill Dressing
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:

Prep Time: 8 minutes - Cook Time: 18 minutes

Ingredients:

  • 1 package (14 oz) SeaPak(r) Tilapia Tenders
  • 1 bagged salad
  • 2 Roma tomatoes, diced
  • 1 avocado, cubed
  • 2 carrots, shredded
  • 1/2 cup light mayonnaise
  • 1/2 teaspoon dried dill
  • 2 teaspoons Dijon mustard
  • 1 tablespoon lemon juice
  • 3 tablespoons water

Directions:

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.

For more information and recipes, visit www.SeaPak.com.

Serving Size: Makes 3 Servings


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