October is National Seafood Month

October is National Seafood Month — a time to celebrate the ocean’s bounty, try some new recipes and perhaps some new products too!



Orca Bay Shares It's Recipe For:

Tilapia with Chili Lime Butter

• 1 package Orca Bay Tilapia Fillets, thawed
• 1/4 stick unsalted butter, softened
• 1/2 tablespoon finely chopped shallot
• 1/2 teaspoon finely grated lime zest
• 1 teaspoon fresh lime juice
• 1/2 teaspoon minced fresh Thai or Serrano chilies, including seeds
• 1/4 teaspoon sprigs
• 1 tablespoon vegetable oil
• 1/4 teaspoon salt

Instructions

Stir together butter, shallot, zest, lime juice, chilies, and salt in a bowl.

Pat dry the fillets and sprinkle with salt. Heat oil in a 12-inch nonstick skillet over moderately high heat until just smoking, then saute the fillets, turning over once with a spatula until golden and just cooked through (4 to 5 minutes). Transfer to a plate. Serve each warm fillet with a dollop of chili lime butter. Garnish with cilantro leaf.

StarKist Shares It's Recipe For :

Mediterranean Mini Tuna Cakes with Pesto

Makes 4 servings

Ingredients:

4 (2.6-ounce) pouches Tuna Creations Ranch

3 oil packed sun-dried tomatoes, drained and chopped

1/3 cup grated Parmesan cheese

1/4 cup finely chopped red onion

1/4 cup chopped fresh parsley

1 tablespoon drained capers

2 large eggs, lightly beaten

1/3 cup panko breadcrumbs

3 tablespoons olive oil

1/4 cup prepared pesto sauce

1. Combine the tuna, sun-dried tomatoes, cheese, onion, parsley, capers and eggs in a bowl. Mix well and divide the mixture into 12 portions. Form each into a 2-inch diameter by 3/4-inch thick cake. Place the breadcrumbs in a bowl and gently dip both side of each tuna cake in them to coat. Transfer cakes to a baking sheet.

2. Heat the oil in a large nonstick skillet over medium. Add the tuna cakes and cook until golden, 3-1/2 minutes. Carefully flip each tuna cake and cook 3-1 1/2 minutes longer. Transfer to a baking sheet covered with paper towel and drain. Transfer to a serving platter and top each with a dollop of pesto.