Cod Fillets with Chayote Squash
Kono Mussels with Spicy Green and Red Tomato Broth
Cold Tuna with Cilantro & Lime
Cold Tuna with Cilantro & Lime
Servings 2 People
Ingredients
- 12 oz Coleson’s Catch Tuna Steaks
- Marinade:
- 2 Tbsp tequila
- 1 tsp crushed chili flakes
- 1/4 c Lime Juice
- 1/4 c Cilantro chopped
- 1/4 tsp Salt and Pepper
- 1/2 tsp Lime Zest grated
- 1/2 tsp Cumin
- 2 Tbsp white wine vinegar
- 1 Tbsp garlic chopped
- 1 tsp Chili Powder
- 1/2 c Red Onion diced
- 1/4 c water
Instructions
- Thinly slice the tuna into strips and toss with the marinade.
- Chill for 24 hours.
- Serve with tortillas.
Notes
Can be served with shredded iceberg lettuce, diced tomatoes, diced jicama and such.
Pink Salmon with Spicy Black Beans
Pink Salmon with Spicy Black Beans
Servings 2 People
Ingredients
- 1/2 pkg Coleson's Catch Pink Salmon or 16 oz
- 1 1/2 c Black Beans cooked
- 2 Tbsp Canola oil
- 2/3 c Onion diced
- 1 Tbsp garlic chopped
- 1/2 c Green Pepper diced
- 1/2 c Celery diced
- 1/2 c Tomato diced
- 1/2 c Chicken Broth
- 1/2 tsp Cumin
- 1/2 tsp Chili Powder
- 1 Hot Pepper of choice diced
Instructions
- Sauté the onion until clear, add the garlic and cook but don't brown.
- Add the celery & pepper, cook until tender.
- Add tomato, broth, seasonings, peppers and beans.
- Simmer until the liquid is absorbed.
- Adjust seasonings.
- I would cook the salmon over an open flame.
Notes
Serve with a side salad.
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