Chicken Stock Archives | Coleson Foods, Inc.

Scallops with Roasted Figs and Red Onion

Scallops with Roasted Figs and Red Onion

Course

Servings

People

Ingredients

14 pcs Coleson’s Catch Scallops thawed
6 Ripe Figs quartered lengthwise
1 Red Onion halved and sliced
Oil splash
½ c Port Wine
½ c Chicken Stock
¼ c Heavy Cream
2 Tbsp Butter
Salt and Pepper to taste

Course

Servings

People

Ingredients

14 pcs Coleson’s Catch Scallops thawed
6 Ripe Figs quartered lengthwise
1 Red Onion halved and sliced
Oil splash
½ c Port Wine
½ c Chicken Stock
¼ c Heavy Cream
2 Tbsp Butter
Salt and Pepper to taste

Instructions

Toss figs and onion with oil and bake on a sheet pan until golden.
De-glaze pan with port and put in a saucepan with broth.
Bring to a boil and simmer until broth is gone and add scallops, cream, and butter.
Adjust seasonings.
Simmer until scallops are warmed through.
Serve with a side salad.

Cod Fillets with Roasted Pumpkin

Cod Fillets with Roasted Pumpkin

Course

Servings

People

Ingredients

12 oz pkg Coleson’s Catch Cod Fillets thawed
2 Tbsp Butter
2 c Cooking Pumpkin peeled, seeded, diced
2 Tbsp Butter melted
½ tsp Allspice
½ tsp Thyme
½ c Red Onion diced
⅓ c Chicken Stock
Flour
Salt and Pepper to taste

Course

Servings

People

Ingredients

12 oz pkg Coleson’s Catch Cod Fillets thawed
2 Tbsp Butter
2 c Cooking Pumpkin peeled, seeded, diced
2 Tbsp Butter melted
½ tsp Allspice
½ tsp Thyme
½ c Red Onion diced
⅓ c Chicken Stock
Flour
Salt and Pepper to taste

Instructions

Toss pumpkin, onion, allspice, thyme, salt and pepper with melted butter and place on a sheet pan large enough in a single layer.
roast at 400° until golden brown - about 30 minutes. Remove from oven.
Pour broth on the tray. Use a rubber spatula to de-glaze all the yummy goodness stuck to the pan. If it needs more liquid add more broth.
Pat the cod dry, season with salt and pepper. Dust with flour.
Melt butter in a saucepan. Add the cod just as the butter starts to brown and flip the fish when the flour turns brown.
The cod will cook quickly- usually the fillets are fairly thin.
Top with the pumpkin.
A salad or fresh vegetable is a nice side dish.

Halibut Steaks with Cream of Lettuce Sauce (Creme de Laitue)

Halibut Steaks with Cream of Lettuce Sauce (Creme de Laitue)

Course

Servings

People

Ingredients

1 thawed package of Halibut Steaks
1 quart chopped lettuce you can use lettuce not at its peak because it will be cooked
½ c diced yellow onion
⅔ c Chicken Stock
Salt and Pepper
¼ c cream
2 Tbsp Butter

Course

Servings

People

Ingredients

1 thawed package of Halibut Steaks
1 quart chopped lettuce you can use lettuce not at its peak because it will be cooked
½ c diced yellow onion
⅔ c Chicken Stock
Salt and Pepper
¼ c cream
2 Tbsp Butter

Instructions

Boil the lettuce and onions in stock until very tender. Puree in blender until smooth.
Return to the fire and add cream and butter and simmer for a few minutes.
Adjust seasonings.
In a pan, the fish can be side by side—cover with the sauce and simmer until done.
Serve with a grain or potatoes.

Mahi-Mahi Fillets with Caramelized Figs and Goat Cheese

Mahi-Mahi Fillets with Caramelized Figs and Goat Cheese

Course

Cook Time

4-5 minutes

Servings

People

Ingredients

1 pkg thawed mahi-mahi fillets skin removed
10 large ripe, fresh figs cut in half lengthwise, remove stem if it bothers you-I like the look of it
2 Tbsp Shallots chopped
2 Tbsp salted butter
⅓ c Chicken Stock
½ c goat cheese
1 Tbsp Butter
2 c fresh spinach
chives to garnish
Salt and Pepper
Flour to dust

Course

Cook Time

4-5 minutes

Servings

People

Ingredients

1 pkg thawed mahi-mahi fillets skin removed
10 large ripe, fresh figs cut in half lengthwise, remove stem if it bothers you-I like the look of it
2 Tbsp Shallots chopped
2 Tbsp salted butter
⅓ c Chicken Stock
½ c goat cheese
1 Tbsp Butter
2 c fresh spinach
chives to garnish
Salt and Pepper
Flour to dust

Instructions

Sauté the shallots and figs in butter until golden brown with the figs cut side down. Add the chicken stock and bring to a boil.
Melt 2 Tbsp of goat cheese into the mixture, season with salt and pepper.
Season the mahi-mahi with salt and pepper and dust with flour. Sauté in butter 4-5 minutes depending on thickness.
On 2 plates split the spinach, place mahi-mahi on top, covering with figs.
Garnish with marble size portions of goat cheese rolled in black pepper.
Top with chives, either sliced or in whole stems criss-crossed on top.

Tuna Steaks with Curried Eggplant

Tuna Steaks with Curried Eggplant

Course

Servings

People

Ingredients

1 pkg Coleson's Catch Tuna Steak thawed
⅓ c Oil
½ c Onion diced
2 c Eggplant diced, tossed with salt and pepper
1 Garlic chopped
1 Tbsp Ginger grated
1 Tbsp Curry Powder
1 Tbsp Basil chopped (Thai if available)
½ c Tomatoes diced
½ c Chicken Stock

Course

Servings

People

Ingredients

1 pkg Coleson's Catch Tuna Steak thawed
⅓ c Oil
½ c Onion diced
2 c Eggplant diced, tossed with salt and pepper
1 Garlic chopped
1 Tbsp Ginger grated
1 Tbsp Curry Powder
1 Tbsp Basil chopped (Thai if available)
½ c Tomatoes diced
½ c Chicken Stock

Instructions

In a large sauté pan, sauté the onion in oil until golden—it seems like a lot of oil but the eggplant will absorb it.
Add the eggplant and sauté until brown, add more oil if it needs it—some eggplant absorb more than others.
Add the garlic, ginger, and curry powder and cook, stirring until heated through but not brown.
Add the basil, tomatoes, and chicken stock. Simmer and let flavors blend adding more stock if needed—it may have a loose sauce texture.
Adjust seasonings.
Sink the tuna steaks into the eggplant and simmer until cooked to medium.
Do not overcook. Tuna is best cooked rare to medium; anything more and it is tough.

Recipe Notes

Serve with grain and a salad.