Fishing For Value At The Seafood Counter (NAPSA)—According to a recent scientific report, seafood is an important source of protein and contains essential nutrients that can benefit the cardiovascular system. Putting quality fish on the dining room table in an afford- able way is easy with these savvy shoppingtips: Consider frozen or vacuumpacked seafood. Busy weekday schedules don’t always allow a dash to the store for fresh fish. Have frozen seafood on hand andplaceit in the refrigerator the night before cooking it for a simple meal. An even easier option is to look for frozen, pre-marinated, ready-tocook fish that come in vacuum packs. eMix and match. Buy some shrimp or a few salmonfillets and cube them at home. Marinate in store-bought teriyaki marinade and make kebabs with a variety of fruits and veggies like red onion and pineapple. Bakeorgrill and then serve over brown rice. eChoose value varieties of salmon. Keta and coho salmon are garnering attention from seafood lovers. At a fraction of the price of other salmon species, keta and coho make great alternatives for anyone whoprefers a mildertaste. Look for affordable, responsibly farmed fish. Responsibly farmed fish are environmentally friendly and can be affordable, too. “Be sure to shop for fish that are farmed without the use of antibiotics, preservatives and added growth hormones,” said DavidPilat, Whole Foods Market’s seafood buyer. “Ourstrict quality standards for farmed seafood ensure our shoppers get great taste and peace of mind that they are doing their part to save our oceans.” This recipe is sure to please the family without putting a strain on the grocery budget. Serve it with a salad and couscous or a quinoa pilaf. Rosemary-Lime Salmon Kebabs (Serves 4) 1 pound farmedor wild salmonfillets (fresh or thawed frozen), cut into chunks 1 zucchini, cut into chunks 1 yellow bell pepper, cut into chunks 1 large red onion, cut into chunks Sea salt and black pepper 2 garlic cloves, finely chopped 1 tablespoon (about 2 small sprigs) chopped rosemary leaves % cup extra-virgin olive oil 3 tablespoonslime juice Wooden or bamboo skewers, soaked in water for 10 minutes Place salmon, zucchini, bell pepper and onion in a shallow baking dish and sprinkle with salt and pepper. Whisk together garlic, rosemary, olive oil and lime juice in a small bowl. Pour mixture over salmon and vegetables, toss and marinate 15 to 30 minutes. Preheat the grill or broiler. Skewer the salmon and vegetables, reserving marinade, and grill or broil 5 to 7 min- utes, turning once, until salmon is cooked through and vegetables are tender. While cooking, boil the marinade in a small saucepan for 5 minutes. Drizzle over skewers and serve. For more recipe ideas, visit www.wholefoodsmarket.com. pene eee eee ee eee eeeeee eee Joint report by the World Health Organization and Food and Agriculture Organization of the United Nations.
