Adwoas Fish Chili Recipes

SEAFOOD CHILI

Steps:

• Partially thaw fillets and cut into 1 inch pieces.
• Saute onions, celery, green pepper, garlic in butter or oil, just until tender.
• Add remaining ingredients, except fish.
• Cover and slow simmer gently for 30 minutes or until thick, stirring occasionally.
• Add fish; cover and simmer 7 minutes or until fish is opaque and flakes easily.
• We like it served over brown rice.

ADWOA'S FISH CHILI RECIPE

Steps:

• Soak beans 8 hours or overnight in water to cover by 2 inches. Drain beans and place in saucepan with water to cover by 2 inches, or about 10 cups. Add seasoned salt to taste and minced garlic. Chop potato, carrots and onion into small pieces. Add to beans and cook until almost tender, about 1 hour. Season fish with salt and pepper to taste. Saute green onions in oil until tender, 2 minutes. Add fish and cook 10 minutes, flaking with spatula as it cooks. Add chili powder, tomatoes and tomato sauce to fish. Mix well and simmer over medium heat until tender, 15 to 20 minutes. Add fish to beans, mix well and cook on low heat, 20 to 30 minutes. This recipe yields 12 servings. Each serving: 226 calories, 390 mg sodium, 17 mg cholesterol, 3 grams fat, 33 grams carbohydrates, 19 grams protein, 2.82 grams fiber

HEALTHY FISH CHILI

Steps:

• 1. Dry fish. Spray lightly with olive oil spray. Coat fish generously with 1/2 pkg. of chili seasoning. Bake in the oven @ 350 for 30 min.
• 2. While the fish is cooking, dice the peppers and onion. Put all other ingredients into a pot and cook on med. heat. When the fish is done, remove from the oven and dice into bite size pieces and add to the other ingredients. Let cook another 45 min. on low heat.
• 3. This recipe serves 3. Can be doubled to serve more. Very healthy and delicious chili. (I use no salt added beans and check the sodium content on the chili seasoning).

SEAFOOD CHILI

Steps:

• Melt butter in large stockpot over medium-low heat; add tomatoes, bell peppers, garlic, and green onions. Cook and stir frequently until tomatoes have nearly liquefied, 30 minutes to 1 hour.
• Stir kidney beans, baby corn, and celery into the tomato mixture; add chili powder and lime juice and season with salt and ground black pepper. Cover and cook on low, stirring occasionally, until celery is soft but still has texture, about 1 hour.
• Stir crab meat and canned tomatoes with liquid into kidney bean mixture, breaking up tomatoes in thirds with a wooden spoon. Season with salt and pepper; add brown sugar if chili tastes too salty.
• Stir shrimp, scallops, and hearts of palm into chili; cook until shrimp are bright pink on the outside and the meat is opaque, 2 to 3 minutes.