Escabeche (Pan Fried Fish with Filipino-Style Sweet and Sour Sauce)
Escabeche (Pan Fried Fish with Filipino-Style Sweet and Sour Sauce)
Ingredients
- 3 pcs Coleson's Catch Whole Gutted and Scaled Tilapia (1 lb. each) thawed
- 1/2 c Cornstarch
- 1 c Vegetable oil for deep frying
- 2 Garlic cloves crushed
- 2 Onions small white or yellow, sliced
- 1 Tbsp Ginger sliced
- 1/4 c Red Bell Pepper sliced
- 1/4 c Green Bell Pepper sliced
- 1/4 c Carrots sliced
- 1/4 c Cucumber sliced
- 8 Peppercorns
- 1/4 tsp hot pepper optional
- 1 c pouch Sweet & Sour mix dissolved in 3/4water
- - OR -
- 2 c Sweet & Sour Sauce bottle
Instructions
- Heat oil until hot. Coat the fish with corn starch. Deep fry until fish is golden brown. Set aside and keep warm.
- Saute garlic, onion, ginger, bell peppers, carrot and cucumber.
- Add peppercorns and optional hot sauce.
- Pour in the dissolved Sweet and Sour Mix or Sweet and Sour Sauce.
- Stir and cook for another 5 minutes or until thick, to desired consistency
- Add fish and simmer for about 2 minutes.
- Serve hot.
Swordfish with Braised Cabbage
Swordfish with Braised Cabbage
Servings 4 People
Ingredients
- 4 Coleson's Catch Swordfish Steaks
- 8 cups finely shredded red cabbage
- 1/4 cup minced shallots
- 2 Tbsp. minced garlic
- 1 Tbsp. ground juniper berry may substitute caraway or fennel seed
- 1 tsp. Thyme
- 2 Tbsp. Oil
- 3/4 cup red wine
- 2 Tbsp. Cornstarch
Instructions
- Season the fish with salt and pepper, sear in a hot pan and place in a glass baking dish.
- Sauté the shallots and garlic in the oil and add the cabbage, juniper, thyme and wine.
- Cook, covered, until the cabbage is tender, stirring often.
- The cabbage may release a lot of liquid.
- If there is too much liquid, continue to cook until it reduces, or pour some off.
- If it is a bit dry, add water.
- Add salt and pepper to taste.
- Stir a bit of water into the cornstarch and add to dish to thicken.
- Pour over the swordfish and cover.
- Bake at 400° for 20 minutes.
Notes
Serving Suggestions: Serve with roasted Yukon Gold potatoes. Additional Comments: This delicious, healthy and easy to prepare recipe is also excellent for other Coleson's Catch® seafood items like Halibut, Tuna, Mahi-Mahi, Chilean Sea Bass, Swordfish, Orange Roughy and Tilapia. Enjoy!
Salmon, Sweet Potato And Corn Stew
Salmon, Sweet Potato And Corn Stew
Servings 2 People
Ingredients
- 1 pkg. Coleson’s Catch Salmon Fillets diced
- 1/2 c. Onion diced
- 1/2 c. Celery diced
- 1 Tbsp. Oil
- 1 c. Sweet Potato peeled and diced
- 1/2 c. kernel corn
- 4 c. Chicken Stock
- 3 bay leaves
- 1 tsp. Thyme
- 1/2 c. Red Bell Pepper diced
- 2 Tbsp. Cornstarch
Instructions
- Sauté the onion and celery in the oil, add chicken stock, sweet potato, red bell pepper, bay leaves and thyme.
- Bring to a boil and simmer until the potatoes are tender.
- Add the salmon and simmer until cooked through.
- Add a bit of water to the cornstarch and thicken.
- Adjust salt and pepper to taste.
Notes
For a richer stew use, 2 cups of chicken stock to simmer the vegetables and use half and half or heavy cream as the remainder of the liquid, adding it after the potatoes are cooked.
Mahi-Mahi with Spicy Peanut Sauce
Mahi-Mahi with Spicy Peanut Sauce
Servings 2 People
Ingredients
- 1 pkg Coleson’s Catch Mahi-Mahi Fillets
- 3/4 c Chicken Stock
- 1/2 c roasted salted peanuts finely chopped
- 1/2 c Onion diced
- 2 Tbsp catsup
- 1/2 tsp crushed red chilies
- 1 Tbsp Cornstarch
- Salt and Pepper to taste
Instructions
- Cook Mahi-Mahi as desired and top with Spicy Peanut Sauce.
Notes
Sauce preparation: In saucepan, simmer chicken stock, peanuts, onion, catsup, and red chilies for 10 minutes. Add cornstarch, blended with approximately 2 tbsp. cool water to thicken. Salt and pepper to taste.