Apricot, Cherry and Scallop Skewers
Apricot, Cherry and Scallop Skewers
Servings 2 People
Ingredients
- 12 oz Coleson’s Catch Scallops
- 10 Apricots pitted and halved
- 20 Cherries pitted
- 2 Tbsp Honey
- 1 Tbsp Lime Juice
- 1 tsp Shallot minced
- Salt and Pepper
Instructions
- Alternate the scallops, apricots, and cherries on skewers.
- Sprinkle with salt and pepper.
- Mix the honey, lime juice, and shallot; brush or rub onto the skewers.
- You can cook right away or marinate.
- Cook over an open flame or in a hot oven or broiler.
Tuna with Cherries and Apricot
Tuna with Cherries and Apricot
Servings 2 People
Ingredients
- 12 oz pkg Coleson’s Catch Ahi Tuna
- Salt and Pepper
- Canola oil
- 2/3 c Cherries diced
- 2/3 c Apricots diced
- 1/2 c Port Wine
- 1/4 tsp Black Pepper
Instructions
- Bring the port and pepper to a boil.
- Have the fruit in a container with a tight lid and pour the hot port over the fruit.
- Shake gently to cover all the fruit.
- Season the tuna with salt and pepper and sear in hot oil until medium rare.
- Pour fruit over tuna.
Notes
Serve with rice or couscous.
Mahi-Mahi with Peaches and Cherries
Mahi-Mahi with Peaches and Cherries
Servings 2 People
Ingredients
- 1 pkg Coleson's Catch Mahi-Mahi
- 2/3 cup Ripe peaches diced
- 1/2 c Cherries halved & seeded
- 1/4 c Red Onion diced
- 1 Tbsp Mint minced
- The juice of I lime
- Salt and Pepper
Instructions
- 6-8 hours before using, combine the non-fish items and chill.
- Cook the Mahi-Mahi any style.
- Top with fruit.
- Serve with tossed salad and or rice or other grain.
Tilapia with Peach and Cherry Salsa
Tilapia with Peach and Cherry Salsa
Servings 2 People
Ingredients
- 12 oz pkg Coleson's Catch Tilapia Fillets
- 1/2 c. Peaches peeled & diced
- 1/3 c. Cherries diced
- 2 Tbsp Red Onion diced
- 2 Tbsp Mint chopped
- 1 tsp. Jalapeno Pepper diced
- The juice of 1 lime
- Salt and Pepper
Instructions
- Cook the Tilapia any style.
- Mix the other ingredients and serve with the Tilapia.
- This type of salsa does not last; make only enough for the time of serving. I prefer a tiny dice in this recipe.