The season of Lent, when millions of Catholics, Anglicans and others abstain from eating meat on Fridays, often leaves people hungry for more.
Those observing Lent may be tempted to turn to meals packed with carbohydrates and sugar, in lieu of protein on meat-free Fridays. Carb-heavy meals often have little nutritional substance and leave diners starving an hour later. Thankfully, there is another delicious option perfect for meat-free Fridays, and it’s packed with protein and other nutrients – seafood.
Seafood is an excellent source of protein, and many types of seafood provide omega-3 fatty acids necessary for brain function and vision, as well as essential vitamins like B12 and D and other important nutrients.
Plus, there are a number of affordable and easy-to prepare seafood options that can be found right in the grocery store freezer section. For instance, all-new Popcorn Fish from SeaPak Shrimp Company are a delicious and sophisticated twist on the traditional minced fish stick.
As a versatile and accessible seafood option, Popcorn Fish can be easily popped inside a tortilla for a fresh take on tacos, on top of a salad as a tasty alternative to chicken or served as a center of the plate meal with a variety of savory and sweet sauces. For a casual and fun get-together, Popcorn Fish make the perfect finger food for dipping in tasty sauces. Either way, they’re a convenient way to enjoy seafood throughout the season and, the best part is, they’ll keep hunger at sea.
Try this recipe for a meat-free menu delight. For more seafood recipe ideas, visit www.SeaPak.com.
Baja Popcorn Fish Tacos
Time: 25 minutes
1 22-ounce package SeaPak Popcorn Fish, frozen 8-10 soft flour, heated according to package directions (can substitute crispy corn tortillas)
1 16-ounce bag of fresh slaw (or 1/2 head of shredded cabbage)
1 11-ounce can mandarin oranges, drained
1 15-ounce can black beans, rinsed and drained
1 avocado, diced
2 tablespoon fresh cilantro chopped (optional)
Juice from 1 lime (about 2 tablespoons)
1 tablespoon honey
Taco sauce (recipe below)
8 ounces sour cream
1 1-ounce packet ranch dressing mix
1 1.25-ounce packet taco seasoning
Preheat oven to 425∞F.
Bake popcorn fish according to package instructions.
Mix sour cream, ranch dressing and taco seasoning. (You can use a little milk to thin the sauce if desired.) Chill in the refrigerator until ready to serve
Place slaw (or shredded cabbage), mandarin oranges, black beans, avocado, cilantro in a large bowl.
Place lime juice and honey in a small bowl and stir together. Pour over slaw mixture and toss until well mixed and coated.
Assemble tacos. Spoon 1-2 tablespoons of taco sauce onto a tortilla. Add slaw mixture and top with a hot popcorn fish. Serve immediately.
Another option for a meatless meal is this Simple Spring Frittata.
Whether you cook them for breakfast, lunch or dinner, eggs are a great ingredient for a meatless spring dish. By incorporating eggs with other easy-to-prepare ingredients, like pierogies, you can create a hearty meal that can be served for brunch gatherings or weeknight family meals.
The recipe below for Simple Spring Frittata combines eggs, pierogies, fresh asparagus and savory Swiss cheese to create a Spanish-style omelet the whole family will enjoy. If asparagus isn’t handy, you can replace it with spinach, broccoli or any one of your favorite vegetables. This seasonal recipe, which contains less than 10 ingredients and takes less than 30 minutes to prep and cook, is the perfect dish for the Lenten season. For more recipes, visit www.pierogies.com.
Simple Spring Frittata
1 (16-ounce) package frozen Mrs. T’s Pierogies
6 asparagus spears, each cut into 1-inch pieces
6 large eggs
1/3 cup milk
2 tablespoons fresh chopped parsley
1 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup shredded Gruyere or Swiss cheese
Boil pierogies as package directs. Drain.
Heat asparagus in small saucepan in enough water to cover to boiling over high heat. Reduce heat to low; simmer 2 to 3 minutes or until asparagus are tender. Drain well and pat dry.
Beat eggs, milk, parsley, salt and pepper in medium-size bowl; stir in shredded cheese. Set aside.
Preheat oven to 400∞F.
Melt butter in 10-inch oven-proof skillet over medium heat. Add half of egg mixture; top with pierogies, asparagus and remaining egg mixture. Cook until frittata is just set around edges, about 5 minutes.
Place skillet in oven; cook until frittata is set, 5 to 8 minutes. Serve immediately.
Courtesy Family Features