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.

Coho Salmon Fillets with Roasted Fennel Root

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Coho Salmon Fillets with Roasted Fennel Root

Course

Main Dish

Servings

people

Ingredients

12 oz Coleson’s Catch Coho Salmon Fillets thawed
1 Fennel Bulb medium sized, sliced
½ Yellow Onion sliced
1 Carrot peeled and sliced
olive oil
½ tsp Caraway Seeds
1 tsp garlic chopped
1 tsp Lemon Zest chopped
Salt and Pepper

Course

Main Dish

Servings

people

Ingredients

12 oz Coleson’s Catch Coho Salmon Fillets thawed
1 Fennel Bulb medium sized, sliced
½ Yellow Onion sliced
1 Carrot peeled and sliced
olive oil
½ tsp Caraway Seeds
1 tsp garlic chopped
1 tsp Lemon Zest chopped
Salt and Pepper

Instructions

Pre heat oven to 400°
Season salmon fillets with salt then coat with olive oil.
In a bowl toss the fennel, onion and carrot with salt, pepper and olive oil.
Chop the caraway seed, garlic and zest until it is a paste, adding a little olive oil. Place the salmon flesh side down on one side of a greased sheet pan and spread the fennel mixture out along side it.
Roast in the oven stirring the vegetables occasionally until tender and slightly brown.
Once the salmon flesh is golden, turn it over and spread a bit of the caraway past on top.
Toss the rest of it with the vegetables and continue to cook.
If the salmon is thin it might be done before the vegetables, if so, remove it.

Recipe Notes

Serve with a side salad.

Mussels on the Half Shell with Roasted Baby Carrots and Grape Tomatoes

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Mussels on the Half Shell with Roasted Baby Carrots and Grape Tomatoes

Course

Appetizer

Servings

People

Ingredients

12 Kono Mussels on the Half Shell thawed
16 Baby Carrots blanched
16 Grape Tomatoes
8 cloves garlic
½ c Red Onion diced
olive oil
½ c White Wine
½ c Chicken Broth
2 Tsp Fresh Tarragon chopped
Salt and Pepper to taste

Course

Appetizer

Servings

People

Ingredients

12 Kono Mussels on the Half Shell thawed
16 Baby Carrots blanched
16 Grape Tomatoes
8 cloves garlic
½ c Red Onion diced
olive oil
½ c White Wine
½ c Chicken Broth
2 Tsp Fresh Tarragon chopped
Salt and Pepper to taste

Instructions

Toss the carrots, tomatoes, onion, and garlic with oil, salt, and pepper.
Bake at 400° for 15 minutes or until it starts to turn brown.
Pour in the white wine.
Transfer into a saucepan.
Add broth, mussels, and tarragon.
Bring to a boil.
Serve with garlic bread or over pasta.

Salmon Fillets with Roasted Eggplant and Garlic

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Salmon Fillets with Roasted Eggplant and Garlic

Course

Main Dish

Cook Time

12-15 minutes

Servings

People

Ingredients

1 pkg Coleson’s Catch Salmon Fillets thawed
1 Eggplant cut in small dice
10 Cloves Garlic
1 Tomato cut in a small dice
olive oil
splash of Chicken Broth
Salt and Pepper to taste

Course

Main Dish

Cook Time

12-15 minutes

Servings

People

Ingredients

1 pkg Coleson’s Catch Salmon Fillets thawed
1 Eggplant cut in small dice
10 Cloves Garlic
1 Tomato cut in a small dice
olive oil
splash of Chicken Broth
Salt and Pepper to taste

Instructions

Season salmon with salt and pepper and coat with oil. Place in the center of a sheet pan.
Season and toss the eggplant, garlic, and tomatoes in oil and spread around the salmon.
Cook at 400° for 12-15 minutes or until salmon is cooked to medium and the vegetables are soft.
If the salmon is done before the vegetables, remove and continue to cook the vegetables.
If the salmon is thick it might take longer.
Splash the pan with chicken broth and stir the vegetables.
Place cooked eggplant on top of salmon.
Serve with a side salad.

Charred Rare Ahi Tuna Steak Cucumber Spinach Salad

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Charred Rare Ahi Tuna Steak Cucumber Spinach Salad

Course

Main Dish

Servings

People

Ingredients

1 pkg Coleson’s Catch Ahi Tuna Fillets thawed
½ c Cucumber seeded, peeled & diced
¼ c Yellow Bell Pepper diced
¼T c omato diced
¼ c Red Onion diced
¼ c Anaheim Pepper diced
2 Tbsp Key Lime Juice
2 Tbsp olive oil
2 Tbsp Parsley chopped
2 c Spinach Leaves
Salt and Pepper

Course

Main Dish

Servings

People

Ingredients

1 pkg Coleson’s Catch Ahi Tuna Fillets thawed
½ c Cucumber seeded, peeled & diced
¼ c Yellow Bell Pepper diced
¼T c omato diced
¼ c Red Onion diced
¼ c Anaheim Pepper diced
2 Tbsp Key Lime Juice
2 Tbsp olive oil
2 Tbsp Parsley chopped
2 c Spinach Leaves
Salt and Pepper

Instructions

Season the tuna with salt and pepper.
Sear over an open flame or in a hot pan making sure it is rare.
Combine the other ingredients except spinach.
Dice the tuna and toss with cucumber mixture.
Chill for 1 hour.
Check seasoning; toss with spinach.

Pecan Baked Catfish Fillets with Celery Root

Coho Salmon Fillets with Roasted Fennel Root

Mussels on the Half Shell with Roasted Baby Carrots and Grape Tomatoes

Salmon Fillets with Roasted Eggplant and Garlic

Charred Rare Ahi Tuna Steak Cucumber Spinach Salad

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