Seafood Stew Nicoise
Seafood Stew Nicoise
Servings 6 People
Ingredients
- 32oz pkg Coleson's Catch Pacific Delight Greenshell Mussel on the Half Shell
- 12oz pkg Coleson's Catch Calamari clean and cut into thin circles
- 12oz pkg Coleson's Catch Mahi-Mahi no skin and cut into strip
- 2 Tbsp olive oil
- 1 c sliced leeks
- 1/2 c diced fennel root
- 1/2 c diced carrot
- 2 Tbsp chopped garlic
- 1/4 c chopped fennel herb from the top of the fennel root
- 1 Tbsp Italian seasoning
- 3 c diced tomatoes canned tend to have a better color than fresh
- 2 c Chicken Broth
- 2 dozen Nicoise olives
Instructions
- Using a large saucepan, saute the leeks, fennel, carrot and garlic.
- Add everything else except the fish and shellfish items.
- Simmer for 20 minutes and check seasoning.
- Add fish and shellfish and simmer for 3-5 minutes, until fish is cooked.
Baked Walnut Mahi-Mahi
Baked Walnut Mahi-Mahi
Servings 4 People
Ingredients
- 2 lb. Coleson's Catch Mahi-Mahi
- 1/2 cup graham crackers
- 1/2 cup toasted walnuts
- 1/2 tsp. Allspice
- 1/2 tsp. Black Pepper
- 1 Tbsp. walnut oil or butter
Instructions
- Chop crackers and walnuts in the Cuisinart until fine, and add allspice, pepper and oil or butter.
- Sprinkle the Mahi-Mahi with salt and spread the top with a generous coating of the mixture; Bake at 400F for 7-10 minutes.
Notes
Serve with Autumn Israeli Cous Cous and Cranberry Chutney.
Mahi-Mahi and Mango Wrap
Mahi-Mahi and Mango Wrap
Servings 2 People
Ingredients
- 12 oz pkg Coleson's Catch Mahi-Mahi cut into chunks
- 3 c shredded iceberg lettuce
- 1 c Mango Salsa
- 2 tortillas
Instructions
- Season Mahi-Mahi and cook in your preferred style (saute, grilled, pan-fried).
- When cooked, dice and mix with the other ingredients.
- Warm tortillas over a flame, in the microwave or in a saute pan.
- Arrange half of the mixture in the center of the tortilla.
- Fold in the 2 sides a few inches and roll the tortilla forward to enclose mixture, secure with two toothpicks. Cut in half.
Notes
*See the Mango Salsa recipe.
Mahi-Mahi Quenelles
Mahi-Mahi Quenelles
Servings 2 People
Ingredients
- 12 oz pkg Coleson's Catch Mahi-Mahi no skin, cut into strips
- 1 Egg
- 1/4 c Heavy Cream
- 1 Tbsp Shallot chopped
- Salt and Pepper
- Plain white breadcrumbs approx. 1 cup
- Broth for light version:
- 3 c Chicken Broth
- 2 Tbsp Shallots chopped
- 1/2 c Carrots diced
- 1/2 c Celery diced
Instructions
- In a food processor, puree the Mahi-Mahi, add the egg, cream, shallot and seasoning; blend until smooth. Add the breadcrumbs.
- The mixture should no longer be sticky-gooey but more like a paste. Add more breadcrumbs if needed.
- In playing with it, you can recognize the right texture for a fluffy quenelle-not too stiff but doesn't fall apart. Chill mixture.
- Light version:
- Bring the broth and vegetables to a boil and simmer for 5 minutes.
- Using 2 hot spoons, form the quenelles into egg form and drop into the liquid when all are formed cover the pot and simmer.
- Depending on the size of the quenelles, it will take 5 or so minutes. What you now have is a light broth soup.
- If you want it a bit richer, drain most of the broth and add heavy cream and bring to a boil (not with the quenelles in it, set them aside). Now it is more of a fish dish with a light cream sauce.
- 1
- 2
- 3
- …
- 5
- Next Page »