January 16, 2008
Enjoy Florida Seafood on Super Bowl Sunday
It’s an American tradition for people to gather around the television on Super Bowl Sunday, have fun -- and eat! In fact, 7.5 million parties will be held in homes across America on February 3 to celebrate the big game, according to the Super Bowl XLII web site. Following Thanksgiving, Super Bowl Sunday has become this country’s second-largest day of food consumption. On that day alone, 8 million pounds of guacamole, 14,500 pounds of chips and 4,000 tons of popcorn will be consumed, the web site states.
This year, why not try something healthy on game day? Seafood is low in calories, an excellent source of protein, low in sodium, and contains omega-3 fatty acids that can reduce the risk of heart-related illness. With the majority of Florida seafood items having less than 150 calories per serving, you can’t go wrong with a fresh catch from the Sunshine State.
For your Super Bowl party, you might consider a Southwestern theme since the game will be played at the University of Phoenix Stadium in Glendale, Arizona. Try the On the Border Shrimp Salad for a fresh meal that’s full of flavor. If football just isn’t the same without grilling, the Grilled Ginger Mahi-Mahi with Florida Tropical Fruit Salsa is sure to please. For an appetizer that you can make ahead of time, try the Florida Clam Spread. These mouth-watering Florida seafood recipes are sure to score points with all of your partygoers.
On The Border Shrimp Salad
1 pound Florida shrimp, peeled and deveined
1 12-ounce can black beans, rinsed and drained
1 8 3/4-ounce can whole kernel corn, drained
1/2 cup chopped Florida red bell pepper
1/2 cup chopped Florida celery
1/4 cup chopped red onion
1/2 cup chopped cilantro or parsley
3 tablespoons chopped Florida green onions
1 jalapeño pepper, seeded and finely chopped
1 teaspoon cumin
sliced Florida avocado, garnish
Red Wine Vinegar Dressing (recipe follows)
Combine all ingredients, except avocado and dressing; refrigerate for one hour. Serve with Red Wine Vinegar Dressing. Garnish with avocado slices.
Yield: 4 servings
Nutritional Value Per Serving: Calories 220, Calories From Fat 21, Fat Total 2g, Saturated Fat 0g, Trans Fatty Acid 0g, Cholesterol 174mg, Total Carbohydrates 16g, Protein 29g, Omega 3 Fatty Acid .56g
Red Wine Vinegar Dressing
1/4 cup olive oil
3 tablespoons red wine vinegar
3 tablespoons lime juice
1 teaspoon Dijon mustard
1 teaspoon Florida honey
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
In a small bowl, combine all ingredients; mix well. Pour over shrimp mixture.
Yield: 1/2 cup
Nutritional Value Per Serving: Calories: 128, Calories From Fat: 119, Fat Total: 13g, Saturated Fat: 2g, Cholesterol: 0mg, Total Carbohydrates: 3g, Protein: 0g
Grilled Ginger Mahi-Mahi
4 6-to-8 ounce Florida mahi-mahi fillets
3 tablespoons unsalted butter
6 shallots, minced
4 slices fresh ginger, unpeeled, minced
1 clove Florida garlic, minced
black pepper to taste
Florida Tropical Fruit Salsa (recipe follows), optional
Preheat grill or broiler. Arrange fillets in grilling basket or on broiler pan coated with nonstick cooking spray; set aside. In a small skillet, melt butter over medium heat and add minced shallots, ginger and garlic. Cook 8 to 10 minutes until golden. Remove skillet from heat. Set aside half of the ginger-garlic mixture. Brush fillets with remaining ginger garlic mixture. Grill or broil fillets 4 to 5 inches from heat for 6 minutes or until cooked through, turning once. Transfer fillets to plates and drizzle with reserved shallot-ginger-garlic butter. Serve with Florida Tropical Fruit Salsa, if desired.
Yield: 4 servings
Nutritional Value Per Serving: Calories 281, Calories From Fat 87, Total Fat 10g, Saturated Fat 6g, Trans Fatty Acid 0, Cholesterol 172mg, Total Carbohydrates 8g, Protein 39g, Omega 3 Fatty Acid 0.23g
Florida Tropical Fruit Salsa
2 cups fresh pineapple, cut into 1/2-inch cubes
2 cups ripe Florida mango, cut into 1/2-inch cubes
3 tablespoons Florida cilantro, finely chopped
1 to 2 Florida jalapeño peppers, seeded and minced
2 tablespoons fresh Florida lime juice
1 tablespoon light brown sugar
Combine all ingredients in a mixing bowl; chill. Before serving, taste for seasoning, adding more lime juice and/or brown sugar as needed.
Yield: 4 servings
Nutritional Value Per Serving: Calories 106, Calories From Fat 3, Total Fat 0.37g, Saturated Fat 0.07g, Trans Fatty Acid 0, Cholesterol 0mg, Total Carbohydrates 28g, Protein 1g, Omega 3 Fatty Acid 0.05g
Florida Clam Spread
3 dozen littleneck Florida clams, steamed and removed from the shells
juice reserved from steamed clams
1/4 cup Florida blue crab meat
8 ounces cream cheese, softened
1/4 cup Florida onion, minced
2 tablespoons Romano cheese, grated
1 teaspoon Florida garlic, minced
1 teaspoon Florida lime juice
1 loaf of round bread
Chop clams into small portions. Add enough water to reserved clam juice to make 1/2 cup. Combine clam juice with all ingredients except bread. Chill for at least one hour. Hollow out center of the bread loaf and fill with clam mixture. Serve with fresh cut vegetables or crackers.
Yield: 60 1-tablespoon servings
Nutritional Value Per Serving: Calories 42, Calories From Fat 16, Total Fat 1.78g, Saturated Fat 0.95g, Trans Fatty Acid 0, Cholesterol 7.22mg, Total Carbohydrates 4.4g, Protein 1.9g, Omega 3 Fatty Acid 0.03g
To find more recipes and locate retailers for Florida seafood, visit www.FL-Seafood.com and www.WildFloridaShrimp.com.
For more information:
Sarah Primm
(850) 488-0163
primms@doacs.state.fl.us
