Cold Flounder with Grapefruit & Mint
Scallops with Cranberry, Orange and Basil
Scallops with Cranberry, Orange and Basil
Servings 2 People
Ingredients
- 12 oz Coleson’s Catch Scallops
- Marinade:
- 1/2 c cranberry juice
- 1/4 c Lemon Juice
- 1 tbsp Orange Zest
- 2 Tbsp fresh chopped basil
- 1/2 c diced red onion
- 1/4 tsp Salt and Pepper
Instructions
- Marinate for 24 hours. Garnish with diced celery and orange and shredded ice burg lettuce.
Notes
Serve with sweet baguette.
Cold Tuna with Cilantro & Lime
Cold Tuna with Cilantro & Lime
Servings 2 People
Ingredients
- 12 oz Coleson’s Catch Tuna Steaks
- Marinade:
- 2 Tbsp tequila
- 1 tsp crushed chili flakes
- 1/4 c Lime Juice
- 1/4 c Cilantro chopped
- 1/4 tsp Salt and Pepper
- 1/2 tsp Lime Zest grated
- 1/2 tsp Cumin
- 2 Tbsp white wine vinegar
- 1 Tbsp garlic chopped
- 1 tsp Chili Powder
- 1/2 c Red Onion diced
- 1/4 c water
Instructions
- Thinly slice the tuna into strips and toss with the marinade.
- Chill for 24 hours.
- Serve with tortillas.
Notes
Can be served with shredded iceberg lettuce, diced tomatoes, diced jicama and such.
Scallops with Vodka and Black Pepper
Scallops with Vodka and Black Pepper
Servings 2 People
Ingredients
- 12 oz Coleson’s Catch Scallops
- Marinade:
- 1/2 c Vodka
- 1 tsp Lemon Zest
- 1/4 tsp Salt and Pepper
- Other ingredients:
- Red Onion
- Other options:
- Bell pepper
- Mushrooms
Instructions
- Mix marinade ingredients.
- Marinate scallops at least one hour, turning occasionally.
- Grill on skewers with vegetables and herbs.
Notes
To make skewers alternate the whole scallops with other ingredients.
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