Salmon Fillets with Brazilian Black Beans
Tilapia and Vegetable Burrito
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.
Sautéed Prawns with Cilantro & Avocado
Sautéed Prawns with Cilantro & Avocado
Servings 2 People
Ingredients
- 12 pcs Coleson's Catch Raw Black Tiger Prawns 16/20 peeled
- 1 Avocado ripe yet firm, halved and sliced in thick slices
- 1 Tomato ripe yet firm, halved and cut into three wedges
- 1 Tbsp Garlic chopped
- 1/4 c Dry sherry
- 1/4 c Chicken Stock
- 1/2 c Heavy Cream
- 1/4 c Cilantro chopped
- Salt and Pepper
- Flour for dusting
- Oil for sauteing
Instructions
- Salt and pepper the prawns and dust with flour.
- Heat the oil in a sauté pan and lightly sauté the prawns.
- Add the garlic, sherry and stock.
- Simmer for 1 minute and add the cream and cilantro.
- Simmer for 1 minute and add the avocado and tomato slices.
- When it comes to a boil, it is ready to serve.
Notes
Serve with rice or mashed potatoes.
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