Tuna Steaks with Chopped Peaches and Tarragon

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Tuna Steaks with Chopped Peaches and Tarragon

Course

Main Dish

Servings

People

Ingredients

1 pkg Coleson’s Catch Tuna Steaks
1½ c Peaches room temperature diced
½ c red cherries pitted diced room temperature
1 Tbsp Tarragon chopped
2 Tsp Lime Juice
3 tbsp Honey
6 leaves Butter Lettuce
lime wedges to garnish
Salt and Pepper
Splash Sesame Oil

Course

Main Dish

Servings

People

Ingredients

1 pkg Coleson’s Catch Tuna Steaks
1½ c Peaches room temperature diced
½ c red cherries pitted diced room temperature
1 Tbsp Tarragon chopped
2 Tsp Lime Juice
3 tbsp Honey
6 leaves Butter Lettuce
lime wedges to garnish
Salt and Pepper
Splash Sesame Oil

Instructions

Blend the lime juice and honey. In a bowl, toss all ingredients except tuna.
Season the tuna with salt and pepper, rub with sesame oil.
Cook over an open flame or pan sear. Cook to a rare to medium temp.
Place 3 lettuce leaves on 2 plates, place the tuna on top and garnish with peaches—it can be in a sprinkle or a diagonal strip across the plate.
Garnish with lime wedges.

Pecan Baked Catfish Fillets with Celery Root

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Pecan Baked Catfish Fillets with Celery Root

Cook Time

20 minutes

Servings

People

Ingredients

4 Coleson’s Catch Catfish Fillets
1/4 c Dijon mustard
1/4 c Butter melted
1 c pecans roughly chopped
4 c celery root diced
1/4 c olive oil
Salt and Pepper

Cook Time

20 minutes

Servings

People

Ingredients

4 Coleson’s Catch Catfish Fillets
1/4 c Dijon mustard
1/4 c Butter melted
1 c pecans roughly chopped
4 c celery root diced
1/4 c olive oil
Salt and Pepper

Instructions

Season the celery root with salt and pepper and toss in the olive oil, spread on a sheet pan.
Salt and pepper the catfish fillets.
Mix the Dijon mustard and melted butter, spread on one side of the catfish.
Sprinkle with the pecans and place them on top of the celery root.
Bake at 400 degrees for approximately 20 minutes.

Tilapia with Curried Cabbage

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Tilapia with Curried Cabbage

Course

Main Dish

Servings

People

Ingredients

12 oz Coleson's Catch Tilapia Fillets thawed
2 c green head cabbage shredded
½ c Carrot grated
½ c Onion diced
1 Tbsp Curry Powder
2 Tbsp garlic minced
2 Tbsp Peeled grated ginger
½ tsp crushed red chilies or fresh hot pepper of choice
½ c Chicken Broth
Oil
Salt and Pepper

Course

Main Dish

Servings

People

Ingredients

12 oz Coleson's Catch Tilapia Fillets thawed
2 c green head cabbage shredded
½ c Carrot grated
½ c Onion diced
1 Tbsp Curry Powder
2 Tbsp garlic minced
2 Tbsp Peeled grated ginger
½ tsp crushed red chilies or fresh hot pepper of choice
½ c Chicken Broth
Oil
Salt and Pepper

Instructions

In a saute pan, saute the onion in a generous amount of oil until clear.
Add the garlic and curry powder and stir until it looks like it might brown then add the chicken stock, chilies and tilapia.
Cover and simmer until the fish is cooked. Remove from the pan and keep warm.
Add the cabbage and carrots. Cover and simmer until limp and then remove the cover and reduce until the liquid is almost gone.
Adjust seasonings and pour over the tipalia.
Serve with rice, quinoa, or couscous.

Coho Salmon Fillets with Roasted Fennel Root

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Coho Salmon Fillets with Roasted Fennel Root

Course

Main Dish

Servings

people

Ingredients

12 oz Coleson’s Catch Coho Salmon Fillets thawed
1 Fennel Bulb medium sized, sliced
½ Yellow Onion sliced
1 Carrot peeled and sliced
olive oil
½ tsp Caraway Seeds
1 tsp garlic chopped
1 tsp Lemon Zest chopped
Salt and Pepper

Course

Main Dish

Servings

people

Ingredients

12 oz Coleson’s Catch Coho Salmon Fillets thawed
1 Fennel Bulb medium sized, sliced
½ Yellow Onion sliced
1 Carrot peeled and sliced
olive oil
½ tsp Caraway Seeds
1 tsp garlic chopped
1 tsp Lemon Zest chopped
Salt and Pepper

Instructions

Pre heat oven to 400°
Season salmon fillets with salt then coat with olive oil.
In a bowl toss the fennel, onion and carrot with salt, pepper and olive oil.
Chop the caraway seed, garlic and zest until it is a paste, adding a little olive oil. Place the salmon flesh side down on one side of a greased sheet pan and spread the fennel mixture out along side it.
Roast in the oven stirring the vegetables occasionally until tender and slightly brown.
Once the salmon flesh is golden, turn it over and spread a bit of the caraway past on top.
Toss the rest of it with the vegetables and continue to cook.
If the salmon is thin it might be done before the vegetables, if so, remove it.

Recipe Notes

Serve with a side salad.

Mahimahi Fillets Carrots and Coriander

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Mahimahi Fillets Carrots and Coriander

Packaged Mahi-Mahi Fillets - Flash Frozen

Course

Main Dish

Servings

People

Ingredients

12 oz Coleson’s Catch Mahimahi Fillets, thawed
1 c Carrots grated, par boiled
1 tsp Ground Coriander
½ tsp Ground Ginger
Salt and Pepper
¼ c Flour
Canola oil

Course

Main Dish

Servings

People

Ingredients

12 oz Coleson’s Catch Mahimahi Fillets, thawed
1 c Carrots grated, par boiled
1 tsp Ground Coriander
½ tsp Ground Ginger
Salt and Pepper
¼ c Flour
Canola oil

Instructions

Gently mix carrots, spices and flour, keeping it fluffy not packed down while mixing.
Pat dry the Mahimahi, dust with flour and press half the carrots on each piece if evenly sized. Adjust if sizes are very different.
Spread the mixture evenly across the Mahimahi to coat the whole top.
Sauté in hot oil with the carrot side down and cook until golden brown, lower heat and continue to cook until you can see it is half way cooked by the side if the Mahimahi is turning white as the heat moves to the center.
Turn over and finish cooking.
Serve with a butter lettuce salad with an Asian dressing.

Tuna Steaks with Chopped Peaches and Tarragon

Pecan Baked Catfish Fillets with Celery Root

Tilapia with Curried Cabbage

Coho Salmon Fillets with Roasted Fennel Root

Mahimahi Fillets Carrots and Coriander

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