Ahi Tuna Steaks with Orange Lentils
Prawns, Scallops and Red Bell Peppers with Sautéed Polenta
Prawns, Scallops and Red Bell Peppers with Sautéed Polenta
Ingredients
- 12 Coleson's Catch Tiger Prawns peeled & deveined
- 20 Coleson’s Catch Scallops
- 1 c Onions finely sliced
- 2 c Red Bell Pepper finely sliced
- 1/4 c olive oil
- 1/2 c Chicken Broth
- 1/2 c balsamic vinegar
- Salt and Pepper
Instructions
- In a large sauté pan caramelize the onions in the olive oil, add the red bell peppers, vinegar and chicken broth and simmer until tender.
- Add more chicken broth if needed.
- Dust the prawns and scallops in flour and sauté them until golden brown.
- Combine them with the bell peppers and simmer for a minute or two.
- Pour over sautéed polenta.
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.
Baked Whole Stuffed Tilapia
Baked Whole Stuffed Tilapia
Servings 4 People
Ingredients
- 2 pcs Coleson's Catch Whole Gutted and Scaled Tilapia 1 lb. each thawed
- 1/4 c Oyster Sauce (look for Vegetarian Oyster Sauce if desired)
- 1 Tbsp Lemon Juice
- 1 tsp Salt
- 1/4 tsp Black Pepper ground
- 1 c water
- 2 Tbsp Vegetable oil
- 2 Onions chopped
- 3/4 c Carrots chopped
- 1/2 c potatoes chopped
- 1/2 c green peas frozen
- 1 Red Bell Pepper seeded & chopped
- 1/3 c raisins if desired
- 1in pc chicken boullion cube dissolved in a little warm water
- 2 eggs beaten
- Flour enough to coat fish, if it is to be fried
- 2 cooking oil for frying
- aluminum foil
Instructions
- Prepare the Tilapia: Remove remaining gills. (The fish is already cleaned of guts and scales.)
- Lightly pound the body with a mallet or back of a knife to loosen the flesh.
- Press the fish down with one hand. Hold the tail with the other hand & jerk upward to break the bone.
- Gently insert a thin spatula or dull knife in between the skin and the flesh to loosen up the flesh.
- Remove the flesh, taking care not to puncture the skin.
- Combine Oyster Sauce with the lemon juice, salt and pepper. Marinate the fish skin in this mixture for 30 minutes.
- Bring the water to a boil. Add the fish meat and cook until it turns white. Drain and remove the bones.
- Heat oil in a wok & add the onions, carrots, potatoes, green peas, bell pepper and raisins.
- Add in the fish meat, dissolved bouillon cube, Oyster Sauce and the mixture used to marinate the fish.
- Cook for 3 minutes. Remove from heat and let cool.
- Mix in beaten egg & stuff the finished stuffing mix into the fish until it reaches the neck.
- To Bake:
- Wrap the fish in aluminum foil.
- Place on a rack set over a baking sheet and bake at 325°F for 45 minutes.
- Serve warm with steamed or brown rice.
- Or, to Fry:
- Carefully, dredge both sides of the fish in flour. Fry in hot oil until fish turns golden.
- Drain excess oil in paper towels.
- Serve hot with steamed white or brown rice.