May 2009

	There are two essential elements to enjoying seafood: purchasing high quality seafood and knowing what to do with it once you have it. With Surfin' Seafood, you have the quality… but, thawing out your seafood correctly is key and finally, great recipes are critical! We created this new e-recipe to share some of our favorite recipes and seafood tidbits. We hope you like it!
	Parmesan-Crusted Halibut Everyone who tries this recipe absolutely raves about it! Serves four. 1/2 cup flour 2 large eggs 2 Tbsp. water 2 cups panko bread crumbs 1 cup shredded Parmesan cheese Zest of 1 lemon, chopped 4 6-ounce halibut fillets, skin removed 3 Tbsp. olive oil Set up 3 bowls. Place flour in the first bowl. In the second bowl, beat eggs and water. In the third bowl, combine panko, Parmesan and chopped lemon zest. First dredge the flesh side of halibut fillets in the flour, shaking off the excess. Next, dip the flesh side in the egg. Third, dredge the flesh side in the panko mixture to coat and then pat gently to press the mixture into the egg. Preheat oven to 400. Heat olive oil in an ovenproof nonstick pan on medium high heat. Place fillets crust side down in the pan. Sear until a golden-brown crust forms, about 4 minutes. Turn fillets over and place the pan in the preheated oven. Roast until the centers are pearly white and opaque, about 3 to 5 minutes, depending on the thickness of the fillets. Serve immediately with a Roasted Tomato and Artichoke Ragout. Both recipes found in the Ray's Boathouse Cookbook.		Eating Seafood is the Best Way to Get Your Omega-3s You've been told you need omega-3's in your diet. But, you may not realize just how important they are. Low levels of omega-3 fatty acids are linked to heart disease, cancer, asthma, obesity, stroke, dementia and other diseases. Higher levels are associated with a dramatic drop in these diseases. This is no gimmick — omega-3's are vital to a long, healthy life. This informative article on MSNBC explores the benefits of omega-3 fatty acids and the reasons most of us aren't getting enough of them. In the early 1900's we didn't have to worry about supplementing omega-3's because they were naturally found in the foods we ate. But along with the industrialization of agriculture came the loss of omega-3 fatty acids in the American diet. Cattle and poultry used to graze on grasses and flowers that were loaded with omega-3's but today's livestock and poultry are fed differently — instead of grazing, they're stuffed full of corn, soybean oil and other seed oils (not to mention hormones and antibiotics). The result? Little to no omega-3's on our dinner table. While eating seafood is the best way to get omega-3's, (fish also contains brain-selective minerals like zinc, iron, copper, iodine, and selenium) omega-3 fish oil capsules are a good alternative.