Crab And Spinach Salad With Sundried Blueberry Vinaigrette
Crab And Spinach Salad With Sundried Blueberry Vinaigrette
Servings 2 People
Ingredients
- 12 oz Coleson's Catch King Crab Legs
- Salad:
- 3 qt. Spinach Leaves
- 1/2 c. pecans chopped and toasted
- 2/3 c. mandarin oranges
- 2/3 c. Strawberries sliced
- 1/2 c. sundried cranberries
- 1/2 c. Red Onion sliced
- 1 c. crab meat cooked
- Sundried Blueberry Vinaigrette:
- 1/2 c. Sun-dried Blueberry Vinegar
- 1 Tbsp. Shallots chopped
- 1/4 c. Honey
- 1 tsp. Salt
- 1 tsp. Black Pepper
- 1 1/2 c. Pomace olive oil
- Sundried Blueberry Vinegar:
- 1/2 c. sundried blueberries
- 1 c. champagne or honey vinegar
Instructions
- For Sundried Blueberry Vinegar: Bring vinegar to boil in a non-aluminum pan. Add sundried blueberries, remove from heat. Cover and let set 30 minutes. Puree and chill.
- For Sundried Blueberry Vinaigrette: Combine and blend all ingredients except olive oil in food processor. Slowly add oil to emulsify. Chill.
Notes
For Salad: Assemble ingredients on the plate and drizzle with the vinaigrette. The salad is prettier when the dressing is drizzled over, rather than tossed into, the salad.
Chilean Sea Bass with Pecan Brown Butter
Chilean Sea Bass with Pecan Brown Butter
Servings 6 People
Ingredients
- 6 portions Coleson's Catch Chilean Sea Bass 6-8 oz. each
- 4 oz salted butter
- 1/2 cup pecans chopped
- 4 large red onion thinly sliced Chicken stock Canola oil Thyme Salt and pepper diced carrot and scallions for garnish
Instructions
- Heat oil in large saute pan. Add onions and stir occasionally until brown.
- Add seasonings, then add enough chicken stock to moisten. Broil Sea Bass.
- Place on a bed of prepared onions, top with pecan butter and garnish with diced carrot and scallions.
- Pecan Butter:
- Melt butter in a saucepan, whisking constantly.
- When the butter browns to the desired darkness remove from heat.
- The darker the butter, the stronger the flavor.
- Toast pecans in the oven and add just before serving.
Notes
Serve with rice and a seasonal vegetable.
Whole Trout with Apples, Blue Cheese and Pecans
Whole Trout with Apples, Blue Cheese and Pecans
Servings 2 People
Ingredients
- 2 Coleson's Catch Whole Trout 6 oz. each
- 1 red apple diced
- 1/2 cup Celery finely diced
- 1/2 cup Onion finely diced
- 1/4 cup Blue Cheese crumbled
- 1/4 cup pecans chopped
- Fresh parsley chopped
Instructions
- Sauté celery and onions.
- Lay the open trout in a broiler pan.
- Sprinkle ingredients on the trout and bake at 350° for 12 to 15 minutes or until cheese melts, pecans brown and trout is cooked.
- Top with chopped parsley.
Baked Tilapia with Pecans and Maple
Baked Tilapia with Pecans and Maple
Servings 2 People
Ingredients
- 12 oz pkg Coleson's Catch Tilapia Fillets
- 1/2 c. pecans chopped
- 1/3 c. Maple Syrup
- 1/4 c. Butter melted
- Salt and Pepper
Instructions
- Season the Tilapia fillets with salt and pepper, brush with some butter and press the pecans on top.
- Place Tilapia in a baking dish.
- Drizzle with the syrup and the rest of the butter.
- Bake at 450° for 10-15 minutes.