Fish And Seafood: Good For The Heart (NAPSA)—You don’t need to go fishing for reasons to eat more seafood. The federal government’s recently released Dietary Guidelines for Americans recommendat least two servings of fish or seafood per weekfor a healthy diet. Fish and seafood are an essential part of a healthy diet, providing a lean source of protein and rich supply of vitamins and minerals. Fish and seafood are also an excellent source for omega-3 fatty acids, or heart healthy fats, which reduce the risk of cardiovascular disease, the leading cause of death for men and women. It’s easier than ever to find information on the benefits of fish and seafood. The National Fisheries Institute (NFI), the leading trade association for the fish and seafood industry, has developed two new Websites to help. AboutSeafood.com and Eat Shrimp.com provide information on seafood’s health benefits, plus infor- mation on food safety and preparation. Visitors can submit questions to the “Ask the Dietitian” column written by registered dietitians Liz Weiss and Jancie Newell Bissex, the “Meal Makeover Moms.” Both sites feature a collection of recipes ranging from gourmet to quick and child friendly. The recipe section also features a printable erocery list for users to take with them to the supermarket. Not only is seafood good for re 5 ‘<7 E , “Se iN, Ae si - Je A _ V5) Thread the shrimp, red pep- per and half the onion onto four 12-inch skewers, running the skewer through each shrimp twice. Thread the scal- your body, it’s tasty and simple to lops, green pepper and remaining onion onto 4 more skewers. Place on a large shallow platter. Combine the lime peel, lime juice, oil, honey, garlic, pepper and salt. Pour over the skewers and marinate, try at home: 20 minutes. yo XN a — ae Seafood |is sono for you, tasty and easy to prepare. prepare. Here’s an easy recipe to turning occasionally for 15 to Shrimp & Scallop Fajitas etable cooking spray. Place 12 large (16 to 20 count) shrimp, peeled and deveined, about % lb. 1 large red bell pepper, stemmed, seeded and cut into 20 squares 1 large sweet onion, quartered and each quarter cut into half pieces separated 12 sea scallops, about * Ib. 1 large green bell pepper, stemmed, seeded and cut into 20 squares % teaspoon limepeel, grated ’% cup fresh lime juice 2 tablespoons vegetable oil 2 teaspoons honey 1 clove garlic, minced “4 teaspoon pepper ’4 teaspoonsalt 8 (7 to 9-inch) flour tortillas, warmed Coat the grill rack with veg- kebobs on grill rack 4 to 6 inches over medium-hotcoals. Grill, turning once, just until the seafood is opaque, allowing about 3 to 4 minutes on each side. Wraptortillas in aluminum foil and heat them on the grill. To makethe fajitas, slide the seafood and vegetables off of each skewer into a warm tortilla. Roll up tortilla to enclose thefilling. Eat fajitas out of hand. Serve with re- fried beans or Mexican rice, if desired. Makes4 servings Nutritional analysis per serving(2 fajitas): calories 492; fat 16 gm; cholesterol 203 mg; sodium 643 mg; carbohydrates 48 gm; protein 43 gm
