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October is National Seafood Month, and Jana Brands World Wide is leading the charge to healthy eating with plenty of delicious recipes for all you meal-makers out there. For instance, Baked Oriental Flounder Packets look impressive, but take just minutes to assemble using frozen vegetables. A baked potato is a nice accompaniment. For a quick and warming bowl meal, try Cajun Shrimp Stew. Pair it with hot biscuits (the refrigerated ones save time) and a b There are plenty of other recipes where these came from. You can find easy, tasty entrées, appetizers, soups and salads online at http://www.aboutseafood.com, and more recipes are being added all the time. Baked Oriental Fillet Packets

*2 flounder, tilapia or sole fillets, about ¼ pound each
*1/8 teaspoon pepper
*2 teaspoons oil
*One 10 oz package Japanese or Oriental-style frozen vegetables, thawed, or
2 cups mixed frozen vegetables, thawed
*1 tablespoon low sodium soy sauce
*1 teaspoon corn starch
*Hot rice for serving (optional)
*Chopped chives for garnish (optional)

Pat fish dry, season with pepper and place in a baking dish. Heat oil in a
medium skillet or wok until hot. Add vegetables and stir-fry over high heat
until tender-crisp, about 3 minutes. Combine soy sauce and cornstarch; add
and stir-fry about one minute longer. Spoon vegetable mixture over center
third of the fish; fold over ends of fish to enclose vegetables. Cover with
foil. Bake at 350°F about 15 minutes, or until fish flakes easily with a
fork and vegetables are tender. Transfer fish onto warm plates, sprinkle
with chives if desired, and serve with rice.

Makes 2 servings.

Cajun Shrimp Stew

*One 16 oz. can tomatoes
*1 onion, chopped
*4 cloves garlic, minced
*2 bay leaves
*2 tsp. cumin
*1-1/2 tsp. oregano
*2 tbsp. vinegar
*Salt and pepper
*1 ½ lbs. frozen peeled uncooked shrimp, thawed

In a saucepan, place the tomatoes, onion, garlic, bay leaves, cumin, oregano
and vinegar. Bring to a boil, cover, lower the heat and simmer for 15
minutes. Taste the sauce, correct the seasoning, and add the shrimp. Cook
for approximately 5 minutes, until shrimp are firm and opaque.

Makes 4 servings.

Mexican Scallop Fajita Salad
(substitute shrimp and/or any firm textured fish)

*2 tablespoons vegetable oil, divided into two 1 tbsp portions
*1 tablespoon lemon juice
*1 teaspoon ground cumin
*½ teaspoon chili powder
*1 clove garlic, minced
*1 ½ pounds medium sea scallops
*1 large onion, halved lengthwise and finely sliced
*1 large bell pepper, halved lengthwise and finely sliced
*6 large (8-inch) flour or corn tortillas, warmed
*6 tablespoons prepared salsa, plus additional for serving
*4 ½ cups finely shredded lettuce
*1 large avocado, peeled and sliced thin
*cilantro for garnish (optional)

Combine 1 tablespoon oil, lemon juice, cumin, chili powder and garlic in a
medium bowl. Stir in scallops and marinate in the refrigerator 20 minutes,
stirring occasionally. Heat the remaining oil in a large skillet over
medium-high heat. Sauté onion and bell pepper until tender (but not brown),
about 5 minutes. Add scallops with marinade and continue to cook until
scallops turn opaque, about 5 minutes. Set aside. Spread each tortilla with
one tablespoon of salsa and divide the lettuce equally over the top. Spoon
warm scallop mixture over lettuce and garnish with avocado slices. Sprinkle
with cilantro, if desired. Serve with additional salsa.

Makes 6 servings.