SeaPak Santa Fe Shrimp
Scampi Salad with Roasted Corn
and Black Beans
4cupsbabygreens 4corntortillascutin1-by-3-
1/2cuppurchased inchbatons,friedcrisp
vinaigrette, divided 2 corn tortillas cut in1/8-by-
1cuproastedcorn 4-inchstrips,friedcrisp
1cupblackbeans 1/2cupdicedtomatoes
48SeaPakShrimpScampi, 2tablespoonschoppedchives
cookedaccordingto 4greenonions,sliced
packagedirections 1tablespoonpinenuts
1 tablespoon lime juice
1. Toss greens with half of the vinaigrette in a large
bowl. Mound greens in soup bowls; scatter corn
and black beans over greens; arrange shrimp on top.
2. Plant tortilla batons vertically around the edge
of the greens; top shrimp with tortilla strips.
Sprinkle with tomatoes, chives, green onions and
pine nuts. Drizzle with remaining vinaigrette and
a splash of lime juice. Makes 4 servings.
FROM THE MEMBER’S KITCHEN
Janet’s Fresh Fish Tacos
3/4-1poundfresh 2teaspoons
whitefish(mahimahi, preparedhorseradish
grouperortuna) 66-inchflour,cornor
2teaspoonsgroundcumin wholewheattortillas
1/2 cup reduced-fat Fresh spinach leaves
sourcream 111-ouncecanmandarin
1/4cupfinelychopped oranges,drained
redonion 1tomato,chopped
1tablespoonfat-freemilk Seasonalfruit
2 teaspoons fresh
lemon juice
1. Sprinkle both sides of fish with cumin.
Pan-fry, grill or broil fish until it reaches an
internal temperature of 145°F. Flake the fish.
2. Combine sour cream, onion, milk, lemon juice
and horseradish in a small bowl.
3. Place tortillas in a resealable plastic bag and
heat in the microwave on high for 1 minute.
4. Arrange spinach evenly over tortillas. Add
pieces of fish. Top each serving with 2 tablespoons
of oranges. Spoon sour cream sauce over oranges.
Sprinkle with chopped tomato.
5. Garnish plate with fruit of the season.
Makes 6 servings.
WilsonBatiz Red Snapper
with Red Grape Vinaigrette
2tablespoonsrice 1/3cupextra-virginoliveoil
winevinegar 10-14WilsonBatiz
2ouncescoldwater DivineFlavor*red
Juiceofhalfalemon grapes,quartered
1tablespoon Saltandpepper
Dijon-stylemustard 4(4-6ounceseach)fresh
1 tablespoon Gulf red snapper fillets
choppedshallots Flour
1tablespooneachchopped 1/4cupoliveoil
freshbasilandtarragon Fishstockorclamjuice
1 tablespoon sugar
1. PREPARE THE VINAIGRETTE: Combine vinegar,
water, lemon juice, mustard, shallots, basil,
tarragon and sugar. Whisk in olive oil in a slow,
steady stream. Stir grapes into vinaigrette.
Season to taste with salt and pepper.
2. PREPARE THE FISH: Preheat oven to 400°F.
Lightly dust fish with flour. In an ovenproof
pan, cook in olive oil over medium-high heat
until lightly browned on both sides.
3. Remove fillets. Pour off oil. Add enough fish
stock or clam juice to the pan to come halfway up
fish. Bring to a simmer and return fillets to the pan.
4. Bake 15 minutes, or until fish reaches an
internal temperature of 150°F. Season to taste
with salt and pepper. Spoon vinaigrette over
fish and serve. Makes 4 servings.
