Entrée

Almond-crusted tilapia Number of Servings:  6 Ingredients:  1 cup sliced or slivered unsalted almonds, finely chopped (pulse about 20 seconds in a food processor, or chop by hand) 1/4 cup plain dried bread crumbs 2 tablespoons brown sugar 1/2 teaspoon Old Bay Seasoning 1/2 teaspoon salt 1 large omega-3 egg, beaten with 1 tablespoon water 1/4 cup flour 1 1/2 pounds tilapia fillets (4 to 6 fillets), each sliced down the center, lengthwise, to create 2 smaller fillets Salt and pepper Instructions:  Preheat the oven to 425°F. Lightly oil or coat a large baking sheet with nonstick cooking spray and set aside. Combine the almonds, bread crumbs, brown sugar, Old Bay Seasoning, and salt in a shallow bowl. Beat egg and water in another bowl. Place the flour on a plate. Season the fish with additional salt and pepper. To bread the fillets, coat both sides with flour and shake off excess. Dip in the egg and then coat evenly with the nut mixture. Place each fillet on the baking sheet and bake until golden brown, about 15 minutes Source: Janice Newell Bissex, MS, RD & Liz Weiss, MS, RD Cofounders, Meal Makeover Moms.com Nutrition Information:  <p> (per serving)  </p> <p> 280 calories, 12g fat (1.5g saturated, 0.2g omega-3), 260mg sodium, 15g carbohydrates, 2g fiber, 29g protein </p>

Number of Servings:  4 Ingredients:  Ocean Garden Mexican U-15 shrimp (peeled and de-veined, tail on) ¼ cup olive oil Pinch Plank spice rub 1 cup Smoked tomato beurre blanc Salmon Rub Makes approximately 1 lb. ¾ lb Brown sugar 1 tsp. Chili powder 1 Tbsp. Thyme dry spice 10 Tbsp. Salt, kosher 1 Tbsp. Pepper, black course ½ cup Paprika ¼ tsp. Cayenne pepper 2 Tbsp. Thyme, herb fresh chopped ¼ tsp. Pepper, white ground Smoked Tomato Beurre Blanc Makes approximately 1 cup 4 Roma tomatoes diced ¼ inch ½ red onion diced ¼ inch ¼ tsp. Kosher salt 1/8 tsp. Fresh cracked black pepper 2 tsp. Shallots, minced 1 Tbsp. Lemon juice 3 Tbsp. White wine 1 ½ tsp. Heavy cream ½ lb. Unsalted butter, cut in 1 inch cubes (We prefer "Plugra" brand - found at Whole Foods) ¼ tsp. kosher salt Instructions:  Rub both sides of an alder* plank with olive oil. Preheat plank in a 450-degree oven for 15 minutes. Remove plank from oven. Brush both sides of the salmon filets with olive oil and then coat evenly with salmon rub. Place filets presentation side down on plank. Place planked prawns in the preheated oven and roast for 5 minutes. Remove from oven and turn prawns over. Return to oven and roast approximately 6-7 minutes more or just until the shrimp loses its translucency. Remove to warm serving platter (or serve on plank or individual warm plates) and ladle 1/8 cup of the smoked tomato beurre blanc diagonally over the filets. *Purchase a plank cut to fit your oven from the lumber store or a specialty store such as “Sur la Table”. Salmon Rub Combine all ingredients and toss until evenly mixed. Store in a clean container until needed for use. Smoked Tomato Beurre Blanc To smoke the tomato mixture, using an outdoor BBQ or smoker. Place in aluminum foil some alder chips that have been soaked in water for 20 minutes and drained. Turn on the BBQ, and heat until smoke begins from the alder. Turn off the BBQ and place the mixed, diced tomatoes, red onion, salt, and pepper on a cookie sheet over top of the alder and cover. Let smoke for 20 minutes and then remove and chill until needed for the beurre blanc. Prepare the beurre blanc by combining the shallots, lemon juice, and wine in a small saucepan and reduce over medium heat by 50%. Strain. Return strained liquid to saucepan and add cream. Cook 1 minute. Working on and off the heat, whisk butter in small pieces to form an emulsion. Stir in salt and the pureed vegetables and hold warm in a pre-heated thermos or a double boiler. Source: Ocean Garden Products and Sr. Executive Chef Jeremy Anderson,Elliott’s Oyster House, Seattle, WA

A simple, yet different approach to the classic tuna sandwich. Number of Servings:  2 Ingredients:  1 can (6 oz) or 1 pouch (3 oz) Bumble Bee® Albacore Tuna 1 jar (6 oz) marinated artichoke hearts 2 crusty sandwich rolls, split 4 large tomato slices Instructions:  Drain Albacore tuna, set aside. Drain artichokes, reserving marinade. Cut artichokes into quarters and place over bottom half of each roll. Top with tomato and albacore. Drizzle with reserved artichoke marinade. Top with roll.

A quick burrito wrap sure to make your mouth water. Number of Servings:  5 Ingredients:  1 package (5 oz.) red beans and rice 1 can (14 3/4 oz.) or 2 cans (7 1/2 oz. each) Alaska salmon, drained and chunked 1 cup (8 oz.) slasa con queso processed cheese blend* 5 (10-inch) flour tortillas 1 cup chunky salsa, if desired * 1 cup shredded mild cheddar cheese and 1/2 cup salsa can be substituted. Instructions:  Prepare beans and rice blend according to package directions, omitting butter. Cook, uncovered, for 15 minutes. Stir in slamon and processed cheese blend. Heat through 3 to 5 minutes. Portion 3/4 cup salmon mixture near center of a tortilla. Roll up envelope style; repeat with remaining mixture. Serve with chunky salsa, if desired.

A pan-fried crab cake packed with a Mediterranean zest of flavor. Number of Servings:  4 Ingredients:  (4) 3 oz. Phillips Crab Cakes 1 whole shallot, finely minced 1 tsp. garlic, finely minced 1 Tbsp. olive oil 1 cup canned diced tomatoes with juice 1 Tbsp. capers 1 Tbsp. pimiento stuffed green olives, chopped 1 Tbsp. black olives, chopped 1 Tbsp. Italian flat leaf parsley, chopped 1 Tbsp. freshly squeezed lemon juice grated zest of half a lemon 1/8 tsp. coarsely cracked black pepper 1/4 c. finely shredded Mozzarella or Italian blend cheese Instructions:  Prepare crab cakes either in a skillet or oven according to package directions. Meanwhile, prepare sauce. To prepare sauce, heat oil in small pan over medium heat and sauté garlic and shallot until softened, but not browned. Add remaining ingredients, except cheese, and heat to simmer. Simmer 5-10 minutes, stirring occasionally, until liquid is slightly reduced. Top each cooked crab cake with 1 Tbsp. shredded cheese and 1/4 cup sauce.