The Catch Of the Day !

 

ትኩስ ዓሳ በየቀኑ !

 
 
Exceptional meals start
with great ingredients
 
With a crowd-pleasing flavor and meaty bite,
Asa Ethiopia helps you eat smarter and more sustainably.
 
 
 
 
WHAT YOU'LL LOVE
 
Premium quality, always available
 
Our Products are designed to deliver exceptional results while solving your biggest seafood challenges.
 
 
Recipe picture
 
 
 
 
Recipe preparation
 

  1. To prepare salsa, combine first 8 ingredients in a medium bowl. Let stand 30 minutes at room temperature.
  2. Preheat oven to 375°.
  3. Combine panko, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl. Add fish to bowl, tossing to coat. Place fish in a single layer on a baking sheet coated with cooking spray. Bake at 375° for 10 minutes or until desired degree of doneness, turning once.
  4. Heat tortillas according to package directions. Divide fish and salsa evenly among tortillas.
 
 
 
Ingredient and tools required
 
  • Salsa:
  • 2 cups finely chopped peeled peach (about 2 medium)
  • 1/2 cup finely chopped red onion
  • 2 tablespoons chopped cilantro
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon ground red pepper
  • 1 jalapeño pepper, seeded and finely chopped
  • 1 garlic clove, minced
  • Remaining ingredients:
  • 1/2 cup panko (Japanese breadcrumbs)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground red pepper
  • 1 pound tilapia, cut into 2-inch strips
  • Cooking spray
  • 8 (6-inch) corn tortillas
 
 
 
 
 
Ingredient
 
  • 3/4 cup fat-free, less-sodium chicken broth
  • 1/4 cup fresh lemon juice
  • 1 1/2 teaspoons drained brine-packed green peppercorns, lightly crushed
  • 1 teaspoon butter
  • 1 teaspoon vegetable oil
  • 2 (6-ounce) tilapia or sole fillets
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup all-purpose flour
  • 2 teaspoons butter
 
 
 
Recipe picture
 
 
 
 
Recipe preparation
 
  1. Combine first 3 ingredients.
  2. Melt 1 teaspoon of butter with oil in a large nonstick skillet over low heat.
  3. While butter melts, sprinkle fish fillets with salt and black pepper. Place the flour in a shallow dish. Dredge fillets in flour; shake off excess flour.
  4. Increase heat to medium-high; heat 2 minutes or until butter turns golden brown. Add fillets to pan; sauté 3 minutes on each side or until fish flakes easily when tested with a fork. Remove fillets from pan. Add broth mixture to pan, scraping to loosen browned bits. Bring to a boil; cook until reduced to 1/2 cup (about 3 minutes). Remove from heat. Stir in two teaspoons of butter with a whisk. Serve sauce over fillets. Garnish with lemon wedges, if desired.
 
 
 
 
 
Recipe picture
 
 
 
 
Ingredient and tools required
 
  • 1 cup chopped tomato
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1 tablespoon capers, drained
  • 1 tablespoon white wine vinegar
  • 1/2 teaspoon anchovy paste
  • 2 garlic cloves, minced
  • 1 1/2 tablespoons extra-virgin olive oil, divided
  • 1/4 teaspoon salt, divided
  • 1/4 teaspoon freshly ground black pepper, divided
  • 4 (6-ounce) tilapia fillets

 
 
 
Recipe preparation
 
  1. Preheat broiler.
  2. Combine the first 6 ingredients in a medium bowl, and stir in 1 1/2 teaspoons oil, 1/8 teaspoon salt, and 1/8 teaspoon black pepper.
  3. Brush fish with remaining 1 tablespoon oil; sprinkle with remaining 1/8 teaspoon salt and remaining 1/8 teaspoon pepper. Arrange fish in a single layer on a jelly-roll pan coated with cooking spray. Broil 4 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with salsa.