Mahimahi Fillets with Pineapple and Chili Powder

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Mahimahi Fillets with Pineapple and Chili Powder

Course

Main Dish

Prep Time

2 hours

Servings

People

Ingredients

12 oz Coleson’s Catch Mahimahi Fillets, thawed, skin removed, cut into strips
2/3 c Pineapple diced
½ tsp Chili Powder
1 Tbsp Shallots minced
½ c yellow onions diced
½ c Zucchini diced
Flour to dust
Canola oil
Salt and Pepper

Course

Main Dish

Prep Time

2 hours

Servings

People

Ingredients

12 oz Coleson’s Catch Mahimahi Fillets, thawed, skin removed, cut into strips
2/3 c Pineapple diced
½ tsp Chili Powder
1 Tbsp Shallots minced
½ c yellow onions diced
½ c Zucchini diced
Flour to dust
Canola oil
Salt and Pepper

Instructions

Marinate Mahimahi, pineapple, chili powder, shallots, salt and pepper for 2 hours.
Remove Mahimahi and pat dry. Dust with flour and sauté, set aside.
Sauté the onion until golden, add the pineapple mixture and zucchini bring to a boil.
Add the Mahimahi, stir gently and simmer for one minute.
Serve with rice.

Cod Fillets with Chayote Squash

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Cod Fillets with Chayote Squash

Course

Main Dish

Cook Time

3-5 minutes

Servings

People

Ingredients

1 pkg Coleson’s Catch Cod Fillets thawed
1/3 c Onion diced
1 Chayote peeled, cored & sliced
2 tbsp Butter
¼ c Cilantro chopped
Flour
Oil
Salt and Pepper
Cumin
Chili Powder
Garlic Salt
Some sort of chili pepper to your liking; it can be fresh or dried crushed chilies

Course

Main Dish

Cook Time

3-5 minutes

Servings

People

Ingredients

1 pkg Coleson’s Catch Cod Fillets thawed
1/3 c Onion diced
1 Chayote peeled, cored & sliced
2 tbsp Butter
¼ c Cilantro chopped
Flour
Oil
Salt and Pepper
Cumin
Chili Powder
Garlic Salt
Some sort of chili pepper to your liking; it can be fresh or dried crushed chilies

Instructions

Sauté onion in butter until clear, add the chayote, cilantro & chili and cover.
Cook until tender, about 3-5 minutes. Set aside.
Season the cod with the spices, dust with flour and sauté.
Top with the cooked chayote.

Kono Mussels with Spicy Green and Red Tomato Broth

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Kono Mussels with Spicy Green and Red Tomato Broth

Course

Main Dish

Servings

People

Ingredients

6-8 mussels on the half shell per person thawed
1/3 c Onion diced
1/3 c Celery diced
2/3 c of both red and green tomatoes skinned, seeded and diced-1 1/3total
1 Tbsp garlic minced
Hot Pepper of choice habenero perhaps
¼ tsp Cumin
¼ tsp Chili Powder
½ c Chicken Broth
2 Tbsp olive oil
Salt and Pepper
2 Tbsp Sour Cream
¼ c Parsley chopped

Course

Main Dish

Servings

People

Ingredients

6-8 mussels on the half shell per person thawed
1/3 c Onion diced
1/3 c Celery diced
2/3 c of both red and green tomatoes skinned, seeded and diced-1 1/3total
1 Tbsp garlic minced
Hot Pepper of choice habenero perhaps
¼ tsp Cumin
¼ tsp Chili Powder
½ c Chicken Broth
2 Tbsp olive oil
Salt and Pepper
2 Tbsp Sour Cream
¼ c Parsley chopped

Instructions

In a saute pan with 1 Tbsp of oil, saute the onion until clear; add the celery, pepper and garlic and cook but don’t brown.
Add the tomatoes, spices and broth and bring to a boil.
Add mussels and warm through.
Add salt and pepper to taste and finish with 1 Tbsp olive oil.
Top with sour cream and parsley and serve with a hunk of bread.

Recipe Notes

To peel tomatoes, plunge into boiling water until the skins split; then place in ice water until cool..

Cold Tuna with Cilantro & Lime

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Cold Tuna with Cilantro & Lime

Course

Main Dish

Servings

People

Ingredients

12 oz Coleson’s Catch Tuna Steaks
Marinade:
2 Tbsp tequila
1 tsp crushed chili flakes
1/4 c Lime Juice
1/4 c Cilantro chopped
1/4 tsp Salt and Pepper
1/2 tsp Lime Zest grated
1/2 tsp Cumin
2 Tbsp white wine vinegar
1 Tbsp garlic chopped
1 tsp Chili Powder
1/2 c Red Onion diced
1/4 c water

Course

Main Dish

Servings

People

Ingredients

12 oz Coleson’s Catch Tuna Steaks
Marinade:
2 Tbsp tequila
1 tsp crushed chili flakes
1/4 c Lime Juice
1/4 c Cilantro chopped
1/4 tsp Salt and Pepper
1/2 tsp Lime Zest grated
1/2 tsp Cumin
2 Tbsp white wine vinegar
1 Tbsp garlic chopped
1 tsp Chili Powder
1/2 c Red Onion diced
1/4 c water

Instructions

Thinly slice the tuna into strips and toss with the marinade.
Chill for 24 hours.
Serve with tortillas.

Recipe Notes

Can be served with shredded iceberg lettuce, diced tomatoes, diced jicama and such.

Audrey’s Winter Dream Salad III

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Audrey's Winter Dream Salad III

Course

Salad

Servings

Ingredients

4 c Lettuce shredded
1 c Jicama diced
1 c Cherry Tomatoes halved
2/3 c Pepper Jack Cheese grated
1/3 c Lime Juice
1/2 c Vegetable oil
1/2 c Scallion sliced
1 tsp Chili Powder
Salt and Pepper

Course

Salad

Servings

Ingredients

4 c Lettuce shredded
1 c Jicama diced
1 c Cherry Tomatoes halved
2/3 c Pepper Jack Cheese grated
1/3 c Lime Juice
1/2 c Vegetable oil
1/2 c Scallion sliced
1 tsp Chili Powder
Salt and Pepper

Instructions

Mix the lime juice, vegetable oil, scallion, salt and pepper.
In the serving bowl, mix the vegetables and cheese.
Add the dressing & toss together.

Mahimahi Fillets with Pineapple and Chili Powder

Cod Fillets with Chayote Squash

Kono Mussels with Spicy Green and Red Tomato Broth

Cold Tuna with Cilantro & Lime

Audrey’s Winter Dream Salad III

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