Name: Pecan Baked Catfish Fillets with Celery Root
Total time: 20 min
Yield: 4 People
Ingredients: 4 Coleson’s Catch Catfish Fillets; 1/4 c Dijon mustard; 1/4 c Butter (melted ); 1 c pecans (roughly chopped ); 4 c celery root (diced ); 1/4 c olive oil; Salt and Pepper

Pecan Baked Catfish Fillets with Celery Root

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Pecan Baked Catfish Fillets with Celery Root

Cook Time

20 minutes

Servings

People

Ingredients

4 Coleson’s Catch Catfish Fillets
1/4 c Dijon mustard
1/4 c Butter melted
1 c pecans roughly chopped
4 c celery root diced
1/4 c olive oil
Salt and Pepper

Cook Time

20 minutes

Servings

People

Ingredients

4 Coleson’s Catch Catfish Fillets
1/4 c Dijon mustard
1/4 c Butter melted
1 c pecans roughly chopped
4 c celery root diced
1/4 c olive oil
Salt and Pepper

Instructions

Season the celery root with salt and pepper and toss in the olive oil, spread on a sheet pan.
Salt and pepper the catfish fillets.
Mix the Dijon mustard and melted butter, spread on one side of the catfish.
Sprinkle with the pecans and place them on top of the celery root.
Bake at 400 degrees for approximately 20 minutes.

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.

Mussel Meat Entrée Salad

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Mussel Meat Entrée Salad

Course

Main Dish, Salad

Passive Time

1-2 hours

Servings

People

Ingredients

12 oz Coleson's Catch Mussel Meat
4 cups mixed greens and lettuces (example: spinach watercress and butter lettuce)
1 cup Feta Cheese crumbled
1/2 cup pine nuts roasted
1/2 cup Cucumber diced seeded and peeled
1 cup balsamic vinaigrette
Vinaigrette recipe:
1/2 cup balsamic vinegar
1/2 cup pure olive oil not extra virgin
1 Tbsp. Shallots minced
1 Tbsp. garlic minced
1 Tbsp. Basil chopped
1/4 cup moist sun dried tomatoes chopped
1 Tbsp. Dijon mustard
Salt & Pepper

Course

Main Dish, Salad

Passive Time

1-2 hours

Servings

People

Ingredients

12 oz Coleson's Catch Mussel Meat
4 cups mixed greens and lettuces (example: spinach watercress and butter lettuce)
1 cup Feta Cheese crumbled
1/2 cup pine nuts roasted
1/2 cup Cucumber diced seeded and peeled
1 cup balsamic vinaigrette
Vinaigrette recipe:
1/2 cup balsamic vinegar
1/2 cup pure olive oil not extra virgin
1 Tbsp. Shallots minced
1 Tbsp. garlic minced
1 Tbsp. Basil chopped
1/4 cup moist sun dried tomatoes chopped
1 Tbsp. Dijon mustard
Salt & Pepper

Instructions

Mix vinaigrette recipe ingredients 24 hours before using.
Marinate the mussels in the vinaigrette for 1-2 hours.
Then assemble the salad by tossing together with the remaining ingredients.

Recipe Notes

This delicious, healthy and easy to prepare recipe is also excellent for other Coleson's Catch® seafood items like Halibut, Tuna, Mahi-Mahi, Chilean Sea Bass, Swordfish, Orange Roughy and Tilapia. Enjoy!

Gravlox

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Gravlox

Servings

People

Ingredients

2 pkgs Coleson’s Catch Salmon Fillets
1/4 cup Salt
1/2 cup Sugar
1 bunch fresh dill chopped
2 tsp. white pepper
Sauce:
5 Tbsp Oil
2 Tbsp Champagne Vinegar
2 Tbsp Sugar
2/3 tsp Salt
5 Tbsp Dijon mustard
5 Tbsp Minced Fresh Dill

Servings

People

Ingredients

2 pkgs Coleson’s Catch Salmon Fillets
1/4 cup Salt
1/2 cup Sugar
1 bunch fresh dill chopped
2 tsp. white pepper
Sauce:
5 Tbsp Oil
2 Tbsp Champagne Vinegar
2 Tbsp Sugar
2/3 tsp Salt
5 Tbsp Dijon mustard
5 Tbsp Minced Fresh Dill

Instructions

Mix salt, sugar, and pepper.
Place half the salmon, skin side down, in a glass or stainless steel pan and sprinkle half the mixture over the flesh of the salmon.
Spread the dill over the salmon.
Sprinkle the other half of the mixture over the remaining salmon flesh, and quickly flip it over top of the salmon in the dish.
The skin side should be up, the two flesh sides together.
If the pieces do not match in shape, place the thick side against the thin side.
Cover the fish with a piece of plastic and then foil.
Place a light weight, such as a cutting board, on top and refrigerate.
The salmon will release liquid during the next 48 hours; drain off.
Turn the salmon twice a day.

Recipe Notes

To serve, cut into thin slices and cut off the skin (like lox). Serve with the sauce. Make the sauce by blending all ingredients except dill. Stir in the dill.

Additional Comments: Gravlox will keep for two weeks.

Chilean Sea Bass with Mustard Caper Sauce

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Chilean Sea Bass with Mustard Caper Sauce

Servings

People

Ingredients

12 oz Coleson's Catch Chilean Sea Bass Fillets cooked
Mustard Caper Sauce:
1/4 cup dry sherry
1 tbsp garlic chopped
1 tbsp Shallot or Red Onion chopped
1/4 cup Chicken Stock
3/4 cup Heavy Cream
1 tbsp Roux
3 tbsp Dijon mustard
3 tbsp capers
1 tsp Lemon Juice

Servings

People

Ingredients

12 oz Coleson's Catch Chilean Sea Bass Fillets cooked
Mustard Caper Sauce:
1/4 cup dry sherry
1 tbsp garlic chopped
1 tbsp Shallot or Red Onion chopped
1/4 cup Chicken Stock
3/4 cup Heavy Cream
1 tbsp Roux
3 tbsp Dijon mustard
3 tbsp capers
1 tsp Lemon Juice

Instructions

Simmer the first 4 ingredients for 5 minutes.
Add cream and bring to a boil.
Thicken with roux and simmer 3 minutes.
Add final ingredients and heat through.
Adjust salt and pepper to taste.

Pecan Baked Catfish Fillets with Celery Root

Tarragon Mustard

Mussel Meat Entrée Salad

Gravlox

Chilean Sea Bass with Mustard Caper Sauce

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