Popcorn Fish!

We love fish. My husband and kids love fish sticks. I've never been one for minced fish (or chicken!) because I don't like the texture. It even scares me a little. I like to know what I'm eating. Of course I've suffered through several fish stick meals and the only enjoyment came from seeing happy children! Oh, the things we do (and eat) for our kids! Just in time for October's National Seafood Month, SeaPak introduces Popcorn Fish! Popcorn Fish is a twist on the traditional fish stick. The bite sized pieces are made from whole, flaky Pollock fillets and they are lightly coated in SeaPak's signature golden breadcrumbs. Perfect for kids and also for adults with a more refined palate! I tried mine baked and fried. Of course it's better fried! Frying them gives them a richer flavor! Popcorn Fish is also great baked. The fish holds it's moisture inside (unlike the fish sticks I've had) and it's crisp and crunchy on the outside! Popcorn Fish is lower in saturated fat and calories than other popular brands of fish sticks and they are made without high fructose corn syrup and MSG. Popcorn Fish is available in Walmart nationwide. They are so great, they may be hard to catch! Our local Walmart only had two bags left!
Disclosure: I was sent a coupon to try Popcorn Fish in exchange for this review.

 Pumpkin Patch Salad




Prep Time: 8 minutes

Cook Time: 14 minutes

Makes: 4 large salads or 6 side salads



1 package (22 oz) SeaPak Popcorn Fish

1-2 heads of green leaf lettuce

2 cucumbers

1 red bell pepper

1 bag sliced carrots or 2 large carrots peeled and sliced on the diagonal

Dressing of choice



Preheat oven to 450°. Bake Popcorn Fish for 14 minutes or until full cooked. Cut green lettuce and portion into 4 bowls. Slice cucumbers and place between lettuce and the bowl to form the fence around the pumpkin patch. Cut red bell pepper into strips. Slide one strip into the corners of the dish to form fence posts. Tuck carrots slices into the salads in front of the cucumber slices. Add Popcorn Fish to the top of the salad to make the pumpkins. Serve with dressing of choice.

Witch’s Fingers with Dragon Tails




Prep Time: 5 minutes

Cook Time: 14 minutes

Makes: 4 servings



2 packages (8.2 oz) SeaPak Tempura Shrimp

1 red bell pepper

1 lb fresh asparagus spears

2-3 tablespoons olive oil

Garlic salt



Preheat oven to 450°. Bake Tempura Shrimp for 12 to 14 minutes according to package instructions. Remove from oven and cut off tails. Make a small slice in opposite side of the shrimp to insert the “Witch’s Finger.” To create the “Witch’s Finger,” wash bell pepper and remove top and bottom. Remove seeds from pepper. Cut pepper into thin strip, cutting one end at a point. Strips should be approximately 1 x ½ inch. Insert bell pepper strips into shrimp. For the “Dragon Tails,” wash the asparagus and trim tough edges off stalks. Place in a baking dish and drizzle with olive oil; toss until coated. Arrange the asparagus in a single layer in the baking dish and sprinkle with garlic salt. Bake for 9-10 minutes at 450° or until desired level of tenderness.