Shell-on Shrimp with Curry, Coconut, and Lime Soup
Mahi-Mahi with Papaya and Asian Noodles
Mahi-Mahi with Papaya and Asian Noodles
Servings 2 People
Ingredients
- 1 pkg Coleson’s Catch Mahi-Mahi Fillets
- 2 c cooked chow mien noodles
- 1 ripe papaya peeled, seeded and diced
- 1/2 c Red Bell Pepper diced
- 1/2 c Green Onion diced
- 1/2 c Water Chestnuts diced
- 2 Lime Juice Tbsp
- 1/2 c Rice Wine Vinegar
- 1/2 c generic oil
- 2 Tbsp Sesame Oil
- Salt and Pepper
Instructions
- Cook the Mahi-Mahi in any fashion you like. I like poached.
- Mix all ingredients other than Mahi-Mahi and noodles.
- Toss with the noodles.
- You can either flake the Mahi-Mahi and toss it in or place on top.
Notes
Tastes better after 8 hours, a perfect make before and eat later meal.
Chilean Sea Bass with Water Chestnuts
Chilean Sea Bass with Water Chestnuts
Servings 2 People
Ingredients
- 12 oz package Coleson's Catch Chilean Sea Bass Fillets
- 1/2 cup Onion diced
- 1 tbsp Oil canola
- 1 tsp garlic chopped
- 1 tbsp Ginger grated
- 3/4 cup Chicken Stock
- 1/2 tsp crushed chile peppers
- 2 tbsp Soy Sauce
- 1 tbsp Sesame Oil
- 1 tbsp Corn Starch mixed with water
- 1/4 cup Water Chestnuts sliced
- 3/4 cup Snow Peas
- Marinade:
- 2 tbsp Soy Sauce
- 1 tsp Sesame Oil
- 1/4 tsp Black Pepper
Instructions
- Marinate the Sea Bass in the soy sauce, sesame oil and pepper marinade (one hour, minimum).
- Sauté the onion in the oil, add the garlic and ginger and stir for 30 seconds.
- Add the chicken stock, chile peppers, soy sauce and sesame oil.
- Bring to a boil and thicken with the cornstarch mixture.
- Add the water chestnuts and snow peas. Bring to a boil.
- Cook the fish any style, bake, broil or sauté.
- Top the fish with the vegetable enhanced sauce.
- Serve with rice.
Notes
Cooking Tip: The reason we don't sauté with the sesame oil is because it is heat-sensitive and loses it flavor with high heat. The same is true with olive oil. One would never deep fry with either of these oils for that reason. We deep fry in peanut or canola oil because they are not heat sensitive.
Tilapia With Bok Choy And Water Chestnuts
Tilapia With Bok Choy And Water Chestnuts
Servings 2 People
Ingredients
- 12 oz pkg Coleson's Catch Tilapia Fillets
- 2 c. Bok Choy chopped (stalks separated from leaf, using both)
- 1 c. Onion diced
- 2 tsp. Fresh Ginger grated
- 1 tsp. garlic chopped
- 1 tsp. Soy Sauce
- 1/2 tsp. Sesame Oil
- 1/2 tsp. Toasted sesame seeds
- 1/4 c. Carrot grated
- 2 Tbsp Water Chestnuts chopped
- Plain oil
Instructions
- In lightly oiled saute pan, cook the onion and Bok Choy until soft.
- Add all other non-fish items and saute lightly, leaving the bok choy leaves just wilted.
- Cook the Tilapia your favorite way and top with the cooked greens.
Notes
Suggested side dishes would be brown rice, bulgur, or quinoa.