Breaded Scallops Okra and Jalapeño

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Breaded Scallops Okra and Jalapeño

Course

Appetizer

Servings

People

Ingredients

4 pcs Coleson’s Catch Scallops thawed
16 Okra ½ inch slices
10 Jalapeño ½ inch slices
Flour seasoned with Italian Seasoning & Garlic Salt
Egg
Milk
Bread Crumbs
Salt and Pepper to taste
Canola oil

Course

Appetizer

Servings

People

Ingredients

4 pcs Coleson’s Catch Scallops thawed
16 Okra ½ inch slices
10 Jalapeño ½ inch slices
Flour seasoned with Italian Seasoning & Garlic Salt
Egg
Milk
Bread Crumbs
Salt and Pepper to taste
Canola oil

Instructions

In 3 separate bowls, have flour mixture, egg whisked with milk, and bread crumbs ready.
Season the scallops with salt and pepper and toss in flour, then egg, then bread crumbs, one at a time.
Do the same with the okra and jalapeño.
Sauté in hot oil, turning to brown.
Serve with tartar sauce.

Mahimahi Fillets Carrots and Coriander

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Mahimahi Fillets Carrots and Coriander

Packaged Mahi-Mahi Fillets - Flash Frozen

Course

Main Dish

Servings

People

Ingredients

12 oz Coleson’s Catch Mahimahi Fillets, thawed
1 c Carrots grated, par boiled
1 tsp Ground Coriander
½ tsp Ground Ginger
Salt and Pepper
¼ c Flour
Canola oil

Course

Main Dish

Servings

People

Ingredients

12 oz Coleson’s Catch Mahimahi Fillets, thawed
1 c Carrots grated, par boiled
1 tsp Ground Coriander
½ tsp Ground Ginger
Salt and Pepper
¼ c Flour
Canola oil

Instructions

Gently mix carrots, spices and flour, keeping it fluffy not packed down while mixing.
Pat dry the Mahimahi, dust with flour and press half the carrots on each piece if evenly sized. Adjust if sizes are very different.
Spread the mixture evenly across the Mahimahi to coat the whole top.
Sauté in hot oil with the carrot side down and cook until golden brown, lower heat and continue to cook until you can see it is half way cooked by the side if the Mahimahi is turning white as the heat moves to the center.
Turn over and finish cooking.
Serve with a butter lettuce salad with an Asian dressing.

Cod Fillets with Curry and Ginger

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This Cod Fillet Recipe Serves 2

Course

Main Dish

Servings

People

Ingredients

12 oz Coleson’s Catch Cod Fillets thawed
1 tsp Curry Powder
1 Tbsp Flour
2 tsp Oil
1 Tbsp Fresh Ginger grated
1 tsp garlic minced
¼ c Chicken Broth
½ c Coconut Milk
Salt and Pepper to taste
2 Tbsp Cilantro chopped

Course

Main Dish

Servings

People

Ingredients

12 oz Coleson’s Catch Cod Fillets thawed
1 tsp Curry Powder
1 Tbsp Flour
2 tsp Oil
1 Tbsp Fresh Ginger grated
1 tsp garlic minced
¼ c Chicken Broth
½ c Coconut Milk
Salt and Pepper to taste
2 Tbsp Cilantro chopped

Instructions

Dry the cod fillets with paper towel. Season fillets with salt and pepper.
Mix the curry powder with the flour and coat the cod with it.
Heat 1½ tsp oil in a sauté pan and cook the fillets letting them turn golden. Set aside.
In a sauté pan cook the ginger and garlic in ½ tsp oil.
Add the chicken broth and coconut milk and simmer until it starts to thicken.
Add the cod fillets and cilantro and simmer 1 minute, shaking the pan to coat the cod.
Serve with rice.

Mahi-Mahi with Chinese Long Beans

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Mahi-Mahi with Chinese Long Beans

Course

Main Dish

Servings

People

Ingredients

1 pkg Coleson's Catch Mahi-Mahi thawed
½ c Red Onion halved, sliced
2 Tbsp Canola oil
½ c Mushrooms sliced
1 garlic chopped
1 Tbsp Ginger grated
⅔ c Chicken Broth
⅔ c Chinese Long Bean cut the way you like
1 Tbsp Sesame Oil
1 Tbsp Corn Starch
1 tsp Sesame Seeds toasted
2 Tbsp Canola oil
Flour

Course

Main Dish

Servings

People

Ingredients

1 pkg Coleson's Catch Mahi-Mahi thawed
½ c Red Onion halved, sliced
2 Tbsp Canola oil
½ c Mushrooms sliced
1 garlic chopped
1 Tbsp Ginger grated
⅔ c Chicken Broth
⅔ c Chinese Long Bean cut the way you like
1 Tbsp Sesame Oil
1 Tbsp Corn Starch
1 tsp Sesame Seeds toasted
2 Tbsp Canola oil
Flour

Instructions

Sauté onion in canola oil until clear, add mushrooms and cook until tender.
Then add garlic, ginger, and broth, bring to a boil.
Add long beans and cook al dente.
Add sesame oil.
Add water to the cornstarch to make a thick liquid. Whisk into the sauce. Simmer until clear and glossy.
Check seasoning and desired thickness and adjust to taste.
Pat dry the mahi-mahi, season with salt and pepper, dust with flour, and sauté in canola oil.
Top with the sauce, arranging the beans artfully. Sprinkle with sesame seeds.
Serve with rice.

Cod Fillets with Roasted Pumpkin

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Cod Fillets with Roasted Pumpkin

Course

Main Dish

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

Main Dish

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.

Breaded Scallops Okra and Jalapeño

Mahimahi Fillets Carrots and Coriander

Cod Fillets with Curry and Ginger

Mahi-Mahi with Chinese Long Beans

Cod Fillets with Roasted Pumpkin

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