Quick

Try this refreshing salad for a quick lunch or a light dinner, this recipe will sure become one of your favorites! Number of Servings:  1 Ingredients:  1 can (3 oz.) StarKist® Chunk White Tuna in Water, drained 2 cups fresh spinach ¼ cup diced celery ½ cup diced peaches, packed in juice, drained 2 Tbsp. light mayonnaise 2 Tbsp. sliced green onions 1 Tbsp. pecan chips Instructions:  Put spinach on plate and top with tuna, celery and peaches.Thin mayonnaise with a little water, milk or juice from peaches and drizzle over the salad. Garnish with green onions and pecan chips.Source: StarKist Co.

Alternatives: Salmon, catfish, cod, pollock, orange roughy Number of Servings:  4 Ingredients:  4 Trout fillets 8 Slices Roma tomatoes 1/4 Cup crubled feta cheese 4 (1- to 2-inch) sprigs fresh oregano 4 Teaspoons olive oil Lemon herb seasoning Instructions:  For each fillet, place in a microwave-safe dish. Sprinkle with lemon-herb seasoning and drizzle with oil. Cover dish with plastic wrap, turning back one corner to vent. Microwave on high for 1 1/2 minutes. Uncover; arrange 2 tomato slices and a sprig of basil and oregano on fillet. Sprinkle with one tablespoon cheese. Cover and vent; microwave on high for 1 to 1 1/2 minutes or until fish flakes easily when tested with a fork. Repeat with remaining fillets.

Number of Servings:  4 Ingredients:  12 shrimp, peeled and deveined 8 sea scallops 4 squid tubes or mantles, sliced into 1/4-inch rings 1 lean white fish fillet, such as catfish, cod, orange roughy, sole, flounder, cut into 8 chunks 8 fresh whole mushrooms 4 sprigs fresh basil OR 1 teaspoon dried basil leaves 2 EACH shallots and small cloves garlic, finely chopped 4 tablespoons white wine, clam juice or broth Pepper to taste Instructions:  Divide the shrimp, scallops, squid, fish and mushrooms into four individual ramekins. Place a sprig of fresh basil on top. If using dried basil, combine with shallot, garlic and wine in a 1-cup glass measure. Microwave on high 2 minutes. Divide wine mixture over seafood; add salt and pepper to taste. Place ramekins in microwave and lay a sheet of wax paper over them. Turning each ramekin halfway around midway through cooking, microwave on high 6 to 7 minutes. Let stand 3 minutes before serving. Serve with rice.

Number of Servings:  4 Ingredients:  24 oz Squat Lobster Chunks 1/2 cup mayonnaise 1/4 teaspoon dry mustard 1 teaspoon Worcestershire sauce 1 stalk celery - diced small 1 teaspoon orange zest - minced 1/4 cup fennel - diced small salt and pepper to taste 24 slices of beets 18 pieces crackle bread 8 ounces avocado - puree 1/2 lemon juiced 30 orange segments 1/4 cup chives - minced cracked black pepper Instructions:  Boil frozen lobster chunks until cooked and chill. Add mayonnaise, mustard, Worcestershire sauce, orange zest, fennel, salt and pepper. Mix to break up chunks. Mix avocado with lemon juice and season. To make plate, place 6 slices of beets in center of plate in a round form, over laying each slice. In a round mold place 4 ounces of lobster salad in mold and press, top with 1 1/2 ounce of avocado. Place mold over center of beets and press lobster out of mold onto beet center. Garnish plate with chives, pepper and orange segments. Place 3 thin pieces of crackle bread into lobster cake, standing upright. Source: Ambassador Seafoods

Number of Servings:  4 Ingredients:  1 package (16 to 19 oz.) refrigerated or frozen cheese-filled torellini 2 cups fresh or frozen broccoli 1 can (14 3/4 oz.) or 2 cans (7 1/2 oz. each) Alaska salmon, drained and chunked 1 small tomato, seeded and diced* 3/4 cup (3 oz.) shredded parmesan cheese 8 oz. regular or reduced-calorie Italian dressing with cheese *Substitute 1/2 cup sun-dried tomatoes, julienne cut, for added flavor. Instructions:  Cook torellini according to package directions. Drain; rinse in cold water. Transfer to large bowl. Microwave broccoli on HIGH 1-2 minutes, add to pasta. Stir in salmon, tomato, cheese and dressing. Source: Recipe courtesy of Alaska Seafood Marketing Institute.

Tip: Any smoked fish may be used. Spread may also be served with crackers. Number of Servings:  10 Ingredients:  1 package (8 oz) cream cheese, softened 2 tablespoons butter, softened 4 ounces hot-smoked lake trout or salmon, flaked 1/4 cup (2 oz) blue cheese, crumbled 1/4 cup toasted finely chopped walnuts 1-2 heads Belgian endive, separated into leaves Instructions:  Mix cream cheese and butter in medium bowl until smooth. Stir in trout or salmon, blue cheese and walnuts; mix well. Spread or pipe about 1 teaspoon mixture onto base of each leaf. Garnish with additional toasted walnuts. Chill until serving.

Seafood alternatives: catfish, trout, pollock, flounder, ocean perch, cod Number of Servings:  4 Ingredients:  2/3 cup chopped, seeded cucumber 1/2 cup chopped radishes 1 teaspoon vegetable oil 2 tablespoons tarragon vinegar 1/4 teaspoon dried tarragon pinch of sugar 1/8 teaspoon salt 4 (6 oz.) tilapia fillets 2 tablespoons margarine Instructions:  Combine the first seven ingredients in a small bowl; mix well. Let stand at room temperature while preparing fish. Saute tilapia in margarine in a large skillet over medium heat for 2 to 3 minutes on each side or until fish just begins to flake easily when tested with a fork. Transfer to serving plates. Spoon cucumber mixture over each serving.

Seafood Alternatives: shark, swordfish, salmon or halibut Number of Servings:  4 Ingredients:  2 tablespoons reduced sodium soy sauce 2 teaspoons brown sugar 1 teaspoon ground cumin 1 teaspoon sesame oil or vegetable oil 1/4 teaspoon crushed red pepper 1 clove garlic, minced 4 (4 to 5 oz.) tuna steaks 4 green onions, diagonally sliced 3 cups cooked rice red pepper slices for garnish Instructions:  Combine soy sauce, brown sugar, cumin, sesame oil and red pepper in a 7 x 11 x 2-inch microwave safe baking dish. Add fish and turn to coat both sides. Let marinate 5 to 15 minutes. Turn steaks over and cover with lid or wax paper. Microwave at 100% power 1-1/2 minutes, rotating dish 1/4 turn. Sprinkle with onions and continue to cook 1-1/2 minutes longer or until fish begins to flake easily when tested with a fork. Let stand, covered for 2 minutes. Serve fish and sauce over rice.

Seafood Alternatives: shark, tuna, salmon or halibut Number of Servings:  4 Ingredients:  2 tablespoons reduced sodium soy sauce 2 teaspoons brown sugar 1 teaspoon ground cumin 1 teaspoon sesame oil or vegetable oil 1/4 teaspoon crushed red pepper 1 clove garlic, minced 4 (4 to 5 oz.) swordfish steaks 4 green onions, diagonally sliced 3 cups cooked rice red pepper slices for garnish Instructions:  Combine soy sauce, brown sugar, cumin, sesame oils and red pepper in a 7 x 11 x 2-inch microwave safe baking dish. Add fish and turn to coat both sides. Let marinate 5 to 15 minutes. Turn steaks over and cover with lid or wax paper. Microwave at 100% power 1-1/2 minutes, rotating dish 1/4 turn. Sprinkle with onions and continue to cook 1-1/2 minutes longer or until fish begins to flake easily when tested with a fork. Let stand, covered for 2 minutes. Serve fish and sauce over rice.

Number of Servings:  4 Ingredients:  1/2 teaspoon black pepper 1 pound swordfish, 1/2" thick cutlets 1 tablespoon parsley, finely chopped 2 tablespoons lemon juice 2 teaspoons capers Lemon rounds Instructions:  Pepper swordfish cutlets and place on a broiling pan. Broil fish for 1-1/2 minutes on each side or until flesh turns opaque. Remove swordfish from broiling pan and place on a heated serving platter. Sprinkle with parsley, lemon juice and capers. Garnish with lemon rounds. Source: Recipe and photo courtesy of California Seafood Council and Try-Foods International, Inc. Nutrition Information:  Calories: 132 Protein: 19g Carbohydrates: 0.70g Fat: 5g Cholesterol: 60mg Sodium: 56mg