Mahi-Mahi with a Red Wine and Prune Compote

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Mahi-Mahi with a Red Wine and Prune Compote

Packaged Mahi-Mahi Fillets - Flash Frozen

Course

Main Dish

Servings

People

Ingredients

1 pkg Coleson’s Catch Mahi-Mahi Fillets thawed
10 pcs Dried Prunes
2 Tbsp Shallots diced
½ c Fruity Red Wine
½ c Chicken Broth
¼ tsp Black Pepper
¼ c Cinnamon
2 Tbsp Honey

Course

Main Dish

Servings

People

Ingredients

1 pkg Coleson’s Catch Mahi-Mahi Fillets thawed
10 pcs Dried Prunes
2 Tbsp Shallots diced
½ c Fruity Red Wine
½ c Chicken Broth
¼ tsp Black Pepper
¼ c Cinnamon
2 Tbsp Honey

Instructions

Simmer all ingredients except the mahi-mahi until the prunes are soft and the liquid starts to thicken.
Cook the fish any style-I like it sautéed.
The compote can be served hot or cold.
Chopped parsley is a good garnish.
A grain is a good side dish

Shell on Shrimp Hearty Tomato Stew

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Shell on Shrimp Hearty Tomato Stew

Course

Main Dish

Cook Time

20 minutes

Servings

People

Ingredients

16 pcs Coleson’s Catch Shell on Shrimp
2 Tbsp olive oil
½ c Yellow Onion diced
1 Tbsp garlic chopped
½ tsp Saffron
½ c White Wine
½ c Chicken Broth
½ c Green Bell Pepper diced
2 c Canned Crushed Tomatoes
½ c Carrots diced
1 tsp Orange Zest
½ tsp Fennel Seed
¼ tsp Black Pepper
⅔ c Boiled Potatoes diced

Course

Main Dish

Cook Time

20 minutes

Servings

People

Ingredients

16 pcs Coleson’s Catch Shell on Shrimp
2 Tbsp olive oil
½ c Yellow Onion diced
1 Tbsp garlic chopped
½ tsp Saffron
½ c White Wine
½ c Chicken Broth
½ c Green Bell Pepper diced
2 c Canned Crushed Tomatoes
½ c Carrots diced
1 tsp Orange Zest
½ tsp Fennel Seed
¼ tsp Black Pepper
⅔ c Boiled Potatoes diced

Instructions

Sauté onion and garlic in olive oil, add wine and saffron, simmer until the wine is almost gone.
Add chicken broth, bell pepper, tomatoes, carrot, zest, fennel, and pepper.
Simmer for 20 minutes, add potatoes, and cook to al dente.
Check seasonings - need salt?
Add shrimp, stir, then cover and simmer for 2-3 minutes before removing from heat.
Serve with garlic bread or hearty croutons.

Mahi-Mahi with Pears, Port, and Allspice

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Mahi-Mahi with Pears, Port, and Allspice

Course

Main Dish

Servings

People

Ingredients

12 oz Coleson’s Catch Mahi-Mahi Fillets thawed
½ c Red Onion diced
1 c port
½ tsp Allspice
¼ tsp Black Pepper
6 Dried Prunes
½ tsp chicken stock paste
1 c pears – sliced thick firm -- to the point of hard
Cornstarch

Course

Main Dish

Servings

People

Ingredients

12 oz Coleson’s Catch Mahi-Mahi Fillets thawed
½ c Red Onion diced
1 c port
½ tsp Allspice
¼ tsp Black Pepper
6 Dried Prunes
½ tsp chicken stock paste
1 c pears – sliced thick firm -- to the point of hard
Cornstarch

Instructions

Simmer the onion, spices, chicken paste, and prunes in the port until the port is reduced by half. Stir in the pears and cover.
Simmer until the pears are al dente-it is fast.
Adjust seasonings.
Thicken with cornstarch to desired thickness. I think thin is better, I like it to just cling to the fish.
Poach or steam the mahi-mahi.
May be served on a bed of spinach or shredded Napa cabbage. Any starch is nice.

Tarragon Mustard

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Tarragon Mustard

Course

Sauces

Passive Time

24 hours

Servings

People

Ingredients

Course

Sauces

Passive Time

24 hours

Servings

People

Ingredients

Instructions

Blend all ingredients and refrigerate for 24 hours.

Recipe Notes

Good with Assorted Gourmet Sausages.

Spinach Salad with Lemon and Basil Dressing and Olive Tray

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Spinach Salad with Lemon and Basil Dressing and Olive Tray

Course

Salad

Servings

People

Ingredients

4 c Spinach Leaves
2/3 c Cucumber sliced
2/3 c quartered artichoke hearts
2/3 c Feta cheese dressing:
1/3 c red wine vinegar
2/3 c olive oil
1 Tbsp garlic chopped
3 Tbsp Basil chopped
3 Tbsp Lemon Zest
1 tsp Salt
1/2 tsp Black Pepper

Course

Salad

Servings

People

Ingredients

4 c Spinach Leaves
2/3 c Cucumber sliced
2/3 c quartered artichoke hearts
2/3 c Feta cheese dressing:
1/3 c red wine vinegar
2/3 c olive oil
1 Tbsp garlic chopped
3 Tbsp Basil chopped
3 Tbsp Lemon Zest
1 tsp Salt
1/2 tsp Black Pepper

Instructions

Dressing:
Mix all ingredients. Will keep chilled for weeks.

Recipe Notes

A side dish of olives will provide more garnishes. Your favorite deli will have many to choose from. Select at least three.

Mahi-Mahi with a Red Wine and Prune Compote

Shell on Shrimp Hearty Tomato Stew

Mahi-Mahi with Pears, Port, and Allspice

Tarragon Mustard

Spinach Salad with Lemon and Basil Dressing and Olive Tray

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