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Tuna Steak Recipe with Chopped Peaches and Tarragon

Our Delicious Tuna Steak Recipe With Chopped Peaches and Tarragon.

Take your taste buds on a luxurious journey with this tuna steak recipe. The succulent tuna is perfectly complemented by the sweetness of chopped peaches, and the subtle herbaceousness of tarragon. Serve with lime wedges to bring out all the amazing flavors in this dish.

This recipe serves two adults and is best served garnished with lime wedges.

Print Recipe
Tuna Steaks with Chopped Peaches and Tarragon
Yellowfin Tuna
Course Main Dish
Servings
People
Ingredients
  • 1 pkg Coleson’s Catch Tuna Steaks
  • 1½ c Peaches room temperature diced
  • ½ c red cherries pitted diced room temperature
  • 1 Tbsp Tarragon chopped
  • 2 Tsp Lime Juice
  • 3 tbsp Honey
  • 6 leaves Butter Lettuce
  • lime wedges to garnish
  • Salt and Pepper
  • Splash Sesame Oil
Course Main Dish
Servings
People
Ingredients
  • 1 pkg Coleson’s Catch Tuna Steaks
  • 1½ c Peaches room temperature diced
  • ½ c red cherries pitted diced room temperature
  • 1 Tbsp Tarragon chopped
  • 2 Tsp Lime Juice
  • 3 tbsp Honey
  • 6 leaves Butter Lettuce
  • lime wedges to garnish
  • Salt and Pepper
  • Splash Sesame Oil
Yellowfin Tuna
Instructions
  1. Blend the lime juice and honey.  In a bowl, toss all ingredients except tuna.
  2. Season the tuna with salt and pepper, rub with sesame oil. 
  3. Cook over an open flame or pan sear.  Cook to a rare to medium temp.
  4. Place 3 lettuce leaves on 2 plates, place the tuna on top and garnish with peaches—it can be in a sprinkle or a diagonal strip across the plate.
  5. Garnish with lime wedges.

Filed Under: Finfish, Moderate Flavor, Summer, Tuna Steaks

Mahi-Mahi with a Red Wine and Prune Compote

Packaged Mahi-Mahi Fillets - Flash Frozen

Print Recipe
Mahi-Mahi with a Red Wine and Prune Compote
Packaged Mahi-Mahi Fillets - Flash Frozen
Course Main Dish
Servings
People
Ingredients
  • 1 pkg Coleson’s Catch Mahi-Mahi Fillets thawed
  • 10 pcs Dried Prunes
  • 2 Tbsp Shallots diced
  • ½ c Fruity Red Wine
  • ½ c Chicken Broth
  • ¼ tsp Black Pepper
  • ¼ c Cinnamon
  • 2 Tbsp Honey
Course Main Dish
Servings
People
Ingredients
  • 1 pkg Coleson’s Catch Mahi-Mahi Fillets thawed
  • 10 pcs Dried Prunes
  • 2 Tbsp Shallots diced
  • ½ c Fruity Red Wine
  • ½ c Chicken Broth
  • ¼ tsp Black Pepper
  • ¼ c Cinnamon
  • 2 Tbsp Honey
Packaged Mahi-Mahi Fillets - Flash Frozen
Instructions
  1. Simmer all ingredients except the mahi-mahi until the prunes are soft and the liquid starts to thicken.  
  2. Cook the fish any style-I like it sautéed.  
  3. The compote can be served hot or cold.
  4. Chopped parsley is a good garnish.
  5. A grain is a good side dish

Filed Under: Autumn, Finfish, Mahi-Mahi, Moderate Flavor

Scallops and Pear Skewers

Large Scallops

 

 

Print Recipe
Scallops and Pear Skewers
Course Appetizer
Servings
People
Ingredients
  • 16 pcs Coleson’s Catch Scallops thawed
  • 16 pcs Firm Pear diced, the same size as scallops
  • 1 tsp Lemon Juice
  • 2 Tbsp Honey
  • ¼ c water
  • ¼ tsp Allspice
  • 1 tsp Shallots chopped
  • Salt and Pepper to taste
Course Appetizer
Servings
People
Ingredients
  • 16 pcs Coleson’s Catch Scallops thawed
  • 16 pcs Firm Pear diced, the same size as scallops
  • 1 tsp Lemon Juice
  • 2 Tbsp Honey
  • ¼ c water
  • ¼ tsp Allspice
  • 1 tsp Shallots chopped
  • Salt and Pepper to taste
Instructions
  1. Mix together everything except scallops & pears.
  2. Marinade scallops and pear with the mixture for an hour.
  3. Skewer, alternating Scallops & Pears.
  4. Cook over an open flame or you may opt to sauté until heated through.

Filed Under: Autumn, Scallops, Shellfish

Prawns with a Citrus Drizzle

Print Recipe
Prawns with a Citrus Drizzle
Course Appetizer
Servings
People
Ingredients
  • 12 Coleson’s Catch Prawns thawed
  • ¼ c Champagne Vinegar
  • 1 tsp Lime Zest
  • 1 tsp Orange Zest
  • 2 Tbsp Honey
  • ¼ c Mild Olive Oil
  • Salt and Pepper
  • Butter Lettuce
  • Broccoli Florettes blanched
  • ¼ c Pomegranate Seeds Arils
Course Appetizer
Servings
People
Ingredients
  • 12 Coleson’s Catch Prawns thawed
  • ¼ c Champagne Vinegar
  • 1 tsp Lime Zest
  • 1 tsp Orange Zest
  • 2 Tbsp Honey
  • ¼ c Mild Olive Oil
  • Salt and Pepper
  • Butter Lettuce
  • Broccoli Florettes blanched
  • ¼ c Pomegranate Seeds Arils
Instructions
  1. Mix the vinegar, zest, honey and oil and heat over a low flame when the honey is melted adjust seasonings.
  2. Salt and pepper prawns and cook over open flame or sauté. 
  3. Arrange the butter lettuce leaves on the plate and top with the broccoli (hot or cold), prawns and pomegranate seeds. 
  4. Drizzle with hot dressing.

Filed Under: Winter Fish Recipes

Tarragon Mustard

Print Recipe
Tarragon Mustard
Course Sauces
Passive Time 24 hours
Servings
People
Ingredients
  • 1/2 cup Dijon mustard
  • 2 Tbsp chopped fresh tarragon
  • 2 Tbsp Honey
  • 1/2 tsp Black Pepper
Course Sauces
Passive Time 24 hours
Servings
People
Ingredients
  • 1/2 cup Dijon mustard
  • 2 Tbsp chopped fresh tarragon
  • 2 Tbsp Honey
  • 1/2 tsp Black Pepper
Instructions
  1. Blend all ingredients and refrigerate for 24 hours.
Recipe Notes

Good with Assorted Gourmet Sausages.

Filed Under: Salsas and Dressings, Sauces Tagged With: Simple

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