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Tuesday, January, 16, 2018
Simple Seafood Solutions for Lent
ith people across the country observing Lent, a religious tradition
observed during the 40 days before Easter, it’s time to rethink the
standard family meal menu.
This nearly eight-week period typically calls for a special diet. Specifically,
red meat is cut out on Fridays for some and for the entirety of Lent for oth-
ers. According to Datassential, 26 percent of consumers observe lent and of
those, 41 percent said they eat fish on Fridays instead of meat.
Eating two servings of seafood per week - as recommended by the Dietary
Guidelines for Americans - is one way to make a positive commitment to
you and your family’s health during Lent and throughout the year. Accord-
ing to a study in the Journal of the American Medical Association, research
shows eating seafood 2-3 times per week reduces the risk of death from any
health-related cause. Seafood also provides unique health benefits as a lean
protein and is a quality source for omega-3 fatty acids, which are healthy
fats essential to human health and development.
With so many seafood options available, including Alaskan cod, snapper, salmon
and more, it can be easy to incorporate this nutritious lean protein into your diet.
This simple recipe for Blackened Catfish with Quinoa and Citrus Vinaigrette can
help you on your way to a more nutritious meal plan that includes consuming sea-
food twice per week. If you can’t find catfish or prefer to substitute, any white fish
such as cod, mahimahi or flounder will work.
For more seafood recipes and Lenten meal inspiration, visit seafoodnutrition.org or
follow #Seafood2xWk on social media.
tablespoon peanut oil
pound catfish, cut into four fillets
tablespoons Blackening Seasoning
tablespoons lemon juice
teaspoon lemon zest
tablespoons olive oil
Blackened Catfish with Quinoa and Citrus Vinaigrette
Recipe courtesy of chef Tim Hughes on behalf of the Seafood Nutrition Partnership
To make Blackening Seasoning: Combine salt, pepper, cayenne pepper, garlic pow-
der and thyme.
To make Quinoa Salad: Heat and oil skillet. Add corn; salt and pepper, to taste, and
saute until golden brown. Add edamame and sauteed corn to quinoa and set aside.
tablespoon cayenne pepper
tablespoon garlic powder
tablespoon peanut oil
cup corn, canned and drained or frozen and thawed to room temperature
salt, to taste
pepper, to taste
cup edamame, shelled and thawed to room temperature
cups quinoa, cooked
To make Blackened Catfish: Heat cast-iron skillet to medium-high heat with 1 table-
spoon peanut oil added. Coat both sides of catfish fillets with Blackening Seasoning.
Add catfish to skillet and cook 5-6 minutes per side, or until well done.
To make Citrus Vinaigrette: Whisk together lemon juice, lemon zest, honey and
thyme. Slowly add olive oil, whisking until dressing is formed.
Serve Blackened Catfish on top of Quinoa Salad and drizzle with Citrus Vinaigrette.
Photo courtesy of Getty Images
Source: Seafood Nutrition
Make Working from Home Productive and Liberating
According to commissioned research by polling firm YouGov, nearly half (43
percent) of U.S. office workers think it’s harder for remote workers to be seen
in the workplace than non-remote workers. Office workers think it’s twice as
difficult, when working remotely, to make strong relationships with bosses and
coworkers while collaborating effectively. In fact, 1 in 6 think remote workers
are less valued by the company, more than 1 in 3 think remote workers miss out
on office culture and 1 in 5 think they get promoted less often.
There are also technical difficulties workers can encounter when using the tech-
nology solutions of the past. Of office workers who said disruptions and work-
ing with a solution that’s incompatible with the demands of a remote workforce
today had impacted their work, the most prominent included:
Working from home is a reality for a fast-growing portion of American workers. It
can add flexibility, drive higher productivity and reduce company costs related to
maintaining physical facilities.
However, it also comes with challenges. If you have worked from home, you have
most likely encountered issues collaborating and communicating with colleagues in
multiple locations. While there are multiple technologies aimed at helping remote
workers and increasing their productivity, they can at times thwart it.
* Nearly half (42 percent) have misinterpreted the tone of written communica-
tion (email, instant messaging, etc.)
* Nearly half (40 percent) said an important call had been dropped
* 1 in 3 (31 percent) have been late to or missed a meeting because of a tech failure
and a nearly one-quarter (22 percent) because it was too complicated to join
* More than one-quarter (28 percent) have used the wrong version of a document
* About 1 in 4 (23 percent) said an important video meeting had dropped
* 1 in 5 (21 percent) mistakenly “replied all” to an email
All too familiar with productivity, remote working woes and how to address it,
CyberLink created U, a collaboration tool that integrates online presentations, video
meetings and instant messaging whether working remote or down the hall from one
“It’s a place to hold online meetings, have presentations and chat with your col-
leagues that doesn’t come with the messy installation fuss and technical errors
associated with other options out there,” said Richard Carriere, CyberLink’s general
manager and senior vice president of global marketing. “It brings the best of social
media, such as emojis, ease of use and the flexibility to have impromptu interactions,
to a business environment, in a unique way that heightens communication and col-
laboration across users.”
To help address these issues and others, all of U’s offerings create virtual counter-
parts to in-person scenarios, in turn allowing workplace culture, creativity and dia-
logue to resonate beyond the physical workplace and to all workers, despite location.
Learn more at u.cyberlink.com.
Photo courtesy of Getty Images