Chicken of the Sea
Jamaican Jerk Salad
Yield: 16 servings
2 cups mayonnaise
¼ cup Jamaican jerk spice
1½ cups fine-diced onions
1 cup small-diced sweet red peppers
1 cup chopped fresh cilantro
43 oz. Chicken of the Sea® albacore
Method: Put mayonnaise, jerk spice,
onion, pepper and cilantro in bowl. Gently
flake and fold in tuna; mix to blend
ingredients. Chill for service.
Recipe courtesy of Chicken of the Sea
1) Preheat oven to 325ºF. Lightly butter
glass or ceramic ovenproof baking dish.
2) Fold fillets in half, skin-side in. Put
in baking dish with wine, onion, lemon,
thyme and peppercorns. Cover dish
loosely with foil. Bake 10-12 minutes
for small fillets, 16-18 minutes for larger
fillets, or until fish is just cooked through.
3) Carefully lift fish from pan; place on
warm serving dish. Strain cooking liquids;
reserve. Discard solids. 4) Melt butter in
medium saucepan over medium heat.
Whisk in flour; cook until roux is bubbly
and golden brown. Remove pan from
heat; pour in strained cooking liquids. Stir
well. Return pan to heat. Add half-and-half; simmer sauce 3 minutes, stirring
constantly. Season with salt and pepper.
Add grapes and lemon zest. 5) Spoon
sauce over sole. Serve immediately.
Recipe courtesy of California Table Grape
Yield: 6 servings
6 large or 12 small (1½ lbs.) fresh sole fillets
½ cup dry white wine
1 small onion slice
2-3 slices fresh lemon
Sprig of thyme
1 T. butter
1 T. flour
½ cup half-and-half
½ t. salt
¼ t. white pepper
1 cup green seedless California grapes
½ t. grated lemon zest
California Table Grape Commission