Mahimahi Fillets with Cantaloupe Salsa

Course

Main Dish

Servings

People

Ingredients

1 pkg Coleson’s Catch Mahimahi Fillets, thawed
1 Tbsp Key Lime Juice
2/3 c Cantaloupe finely diced
1/3 c Strawberries finely diced
1/3 c Blueberries quartered
Hot Pepper of choice optional
2 Tbsp Champagne Vinegar
2 Tbsp Chives chopped
Salt and Pepper to taste

Course

Main Dish

Servings

People

Ingredients

1 pkg Coleson’s Catch Mahimahi Fillets, thawed
1 Tbsp Key Lime Juice
2/3 c Cantaloupe finely diced
1/3 c Strawberries finely diced
1/3 c Blueberries quartered
Hot Pepper of choice optional
2 Tbsp Champagne Vinegar
2 Tbsp Chives chopped
Salt and Pepper to taste

Instructions

Season Mahimahi with lime juice, salt, and pepper; coat with oil and cook over an open flame.
Mix all other ingredients and top the Mahimahi with it.
Serve with a side salad.

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..

Pink Salmon with Spicy Black Beans

Course

Main Dish

Servings

People

Ingredients

1/2 pkg Coleson's Catch Pink Salmon or 16 oz
1 1/2 c Black Beans cooked
2 Tbsp Canola oil
2/3 c Onion diced
1 Tbsp garlic chopped
1/2 c Green Pepper diced
1/2 c Celery diced
1/2 c Tomato diced
1/2 c Chicken Broth
1/2 tsp Cumin
1/2 tsp Chili Powder
1 Hot Pepper of choice diced

Course

Main Dish

Servings

People

Ingredients

1/2 pkg Coleson's Catch Pink Salmon or 16 oz
1 1/2 c Black Beans cooked
2 Tbsp Canola oil
2/3 c Onion diced
1 Tbsp garlic chopped
1/2 c Green Pepper diced
1/2 c Celery diced
1/2 c Tomato diced
1/2 c Chicken Broth
1/2 tsp Cumin
1/2 tsp Chili Powder
1 Hot Pepper of choice diced

Instructions

Sauté the onion until clear, add the garlic and cook but don't brown.
Add the celery & pepper, cook until tender.
Add tomato, broth, seasonings, peppers and beans.
Simmer until the liquid is absorbed.
Adjust seasonings.
I would cook the salmon over an open flame.

Recipe Notes

Serve with a side salad.

Mahi-Mahi with Pineapple Salsa

Servings

People

Ingredients

Servings

People

Ingredients

Instructions

Mix all ingredients and either serve right away or let the flavors mix for a while.
Serve with the Mahi-Mahi cooked in any style.

Mahimahi Fillets with Cantaloupe Salsa

Kono Mussels with Spicy Green and Red Tomato Broth

Pink Salmon with Spicy Black Beans

Mahi-Mahi with Pineapple Salsa

Links

Categories

Links

Categories

Contact Us