Safe Seafood at Home
Seafood is a delicious and nutritious choice that
should be enjoyed as often as possible. Because
it is so perishable, handle it carefully and eat it
quickly after purchasing.
DKeep seafood cold at all times, as close to
32°F as possible. Store in the coldest part
of the refrigerator, close to the back, or in
a meat or vegetable compartment.
DKeep frozen fish in the freezer until ready
to thaw in the refrigerator. Do not thaw at
room temperature or in standing water.
DFish that will be eaten raw should be frozen
for at least 15 hours to kill parasites. For
example, sashimi-grade fish is flash frozen.
DHarmful bacteria exist on the exterior of
fish, not the interior, and are killed by heat.
Clean hands, knives and work surfaces
minimize the spread of bacteria from the
skin to the flesh of the fish.
DWash hands frequently—before, during
and after food preparation.
Darleen Lau, Mill Valley, California
Mariani Mediterranean Chicken
Breasts with Dried Apricots
For four generations, the Mariani family has grown,
dried, processed and packaged the finest and freshest
fruits from prime growing regions around the world.
2 boneless chicken breasts
Salt and pepper
1 teaspoon ground cumin
3 tablespoons olive oil
2 garlic cloves,
finely chopped
3/4cup Mariani-Kirkland
Signature Mediterranean
Apricots, sliced
3/4cup dry white wine
1/4cup low-salt
vegetable broth
12 pitted green olives
1. Season chicken with salt, pepper and cumin. Heat
olive oil in a large skillet over medium heat. Add
chicken and cook until browned. Remove chicken.
2. Add garlic to the skillet; cook for 30 seconds.
Add apricots, wine, broth and olives; bring to a
boil. Reduce heat to medium-low and simmer
until sauce is thickened.
3. Return chicken to the skillet and cook until
tender. Season to taste with salt and pepper.
Makes 2 servings.
FROM THE MEMBER’S KITCHEN
Darleen’s Grilled Mesquite Chicken
Salad with Balsamic Vinaigrette
1cupbalsamicvinegar 1/2poundcherrytomatoes
1/2cupoliveoil 1poundmesquite-grilled
1/2cuphoney skinlesschickenbreast,
8largegarliccloves,crushed cutinthinslices
1/ 111-ouncecansmandarin 2poundcurlypasta cookedaldente orangesegments,drained
1/ 4ouncessliveredalmonds, 2poundmixedbaby saladgreens lightlytoastedwith 4tablespoonssugar
1. Combine vinegar, oil, honey and garlic in a jar
and shake vigorously. Prepare a day in advance
and store in the refrigerator.
2. In a medium bowl, toss pasta with 1/2 cup
of vinaigrette.
3. In a large bowl, toss greens, cherry tomatoes
and chicken with vinaigrette. Add pasta and
toss well.
4. Sprinkle salad with mandarin oranges and
candied almonds. Makes 6 servings.
