National Culinary Review

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 tuna pouch

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

Sole Véronique

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.