Coleson Foods, Inc.

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Mahimahi Fillets with Pineapple and Chili Powder

Packaged Mahi-Mahi Fillets - Flash Frozen

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Mahimahi Fillets with Pineapple and Chili Powder
Course Main Dish
Prep Time 2 hours
Servings
People
Ingredients
  • 12 oz Coleson’s Catch Mahimahi Fillets, thawed, skin removed, cut into strips
  • 2/3 c Pineapple diced
  • ½ tsp Chili Powder
  • 1 Tbsp Shallots minced
  • ½ c yellow onions diced
  • ½ c Zucchini diced
  • Flour to dust
  • Canola oil
  • Salt and Pepper
Course Main Dish
Prep Time 2 hours
Servings
People
Ingredients
  • 12 oz Coleson’s Catch Mahimahi Fillets, thawed, skin removed, cut into strips
  • 2/3 c Pineapple diced
  • ½ tsp Chili Powder
  • 1 Tbsp Shallots minced
  • ½ c yellow onions diced
  • ½ c Zucchini diced
  • Flour to dust
  • Canola oil
  • Salt and Pepper
Instructions
  1. Marinate Mahimahi, pineapple, chili powder, shallots, salt and pepper for 2 hours.    
  2. Remove Mahimahi and pat dry. Dust with flour and sauté, set aside.
  3. Sauté the onion until golden, add the pineapple mixture and zucchini bring to a boil.
  4. Add the Mahimahi, stir gently and simmer for one minute.
  5. Serve with rice.

Filed Under: Finfish, Mahi-Mahi, Moderate Flavor, Spring Recipes

Tuna Steaks with Pineapple and Apricots

Yellowfin Tuna

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Tuna Steaks with Pineapple and Apricots
Course Main Dish
Servings
People
Ingredients
  • 1 pkg Coleson’s Catch Tuna Steaks thawed
  • ½ c Pineapple Juice
  • 2 tbsp Shallots minced
  • 1 tbsp Ginger grated
  • 2 tbsp Lime Juice
  • ½ c Pineapple diced
  • ½ c Apricot diced
  • 1 tbsp Mint chopped
  • 2 c Fancy Greens or Spinach
  • Salt and Pepper
Course Main Dish
Servings
People
Ingredients
  • 1 pkg Coleson’s Catch Tuna Steaks thawed
  • ½ c Pineapple Juice
  • 2 tbsp Shallots minced
  • 1 tbsp Ginger grated
  • 2 tbsp Lime Juice
  • ½ c Pineapple diced
  • ½ c Apricot diced
  • 1 tbsp Mint chopped
  • 2 c Fancy Greens or Spinach
  • Salt and Pepper
Instructions
  1. Simmer the shallots and ginger in pineapple juice until tender. 
  2. Add lime juice, diced pineapple and mint; simmer until heated through. 
  3. Add the apricot, stir, cover and turn off heat. 
  4. Cook the seasoned tuna over an open flame or sear in a hot pan to get a nice crust. 
  5. Place the tuna on a bed of greens and top with the hot fruit mixture.

Filed Under: Finfish, Mild Flavor, Spring Recipes, Tuna Steaks

Avocado Lobster Salad

Slipper Lobster Tail

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Avocado Lobster Salad
Course Appetizer, Salad
Servings
People
Ingredients
  • 6-8 oz Coleson's Catch Slipper Tail Lobster Meat diced cooked
  • 1 Avocado diced
  • 1/2 cup Pineapple diced
  • 2 limes juiced
  • 2 tbsp Parsley chopped
  • Salt and Pepper
Course Appetizer, Salad
Servings
People
Ingredients
  • 6-8 oz Coleson's Catch Slipper Tail Lobster Meat diced cooked
  • 1 Avocado diced
  • 1/2 cup Pineapple diced
  • 2 limes juiced
  • 2 tbsp Parsley chopped
  • Salt and Pepper
Instructions
  1. Mix all ingredients and chill.

Filed Under: Shellfish Tagged With: Simple, Spring

Imitation Crab Meat Chunks with Coconut Milk and Rice Salad

Imitation Crab - Salad Chunks

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Imitation Crab Meat Chunks with Coconut Milk and Rice Salad
Servings
People
Ingredients
  • 1 pkg Coleson's Catch Imitation Crab Meat Chunks
  • 1/2 c raisins
  • 1/2 c Pineapple diced
  • 1 c converted rice
  • 2 c Coconut Milk
  • 1/2 tsp Ground Allspice
  • 1/2 c Green Onion chopped
  • Salt and Pepper
  • 1/2 Red Onion diced
  • 1/4 c Lime Juice
  • 1/2 c generic oil
  • 1/2 c tasted sliced almonds
Servings
People
Ingredients
  • 1 pkg Coleson's Catch Imitation Crab Meat Chunks
  • 1/2 c raisins
  • 1/2 c Pineapple diced
  • 1 c converted rice
  • 2 c Coconut Milk
  • 1/2 tsp Ground Allspice
  • 1/2 c Green Onion chopped
  • Salt and Pepper
  • 1/2 Red Onion diced
  • 1/4 c Lime Juice
  • 1/2 c generic oil
  • 1/2 c tasted sliced almonds
Instructions
  1. In a covered saucepan cook the rice in the coconut milk, allspice, green onion, salt and pepper.
  2. Fluff and let it cool.
  3. Mix diced red onion, lime juice, oil, salt and pepper.
  4. Flake the crabmeat and mix all ingredients except almonds.
  5. Chill over night.
  6. Put the almonds on top of the dish right before eating.

Filed Under: Shellfish Tagged With: Autumn Recipes, Simple

Tuna Steaks With Cranberry Pineapple Chutney

Yellowfin Tuna

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Tuna Steaks With Cranberry Pineapple Chutney
Course Main Dish
Servings
People
Ingredients
  • 4 Coleson’s Catch Tuna Steaks
  • 1 c Pineapple diced
  • 1/2 c sun dried cranberries
  • 1/2 c sliced red onion
  • 1 Tbsp Fresh Ginger grated
  • 1 tsp. crushed red chilies 
  • 2/3 c Sugar
  • 1 /3 c white vinegar
  • 1 tsp. Orange Zest
Course Main Dish
Servings
People
Ingredients
  • 4 Coleson’s Catch Tuna Steaks
  • 1 c Pineapple diced
  • 1/2 c sun dried cranberries
  • 1/2 c sliced red onion
  • 1 Tbsp Fresh Ginger grated
  • 1 tsp. crushed red chilies 
  • 2/3 c Sugar
  • 1 /3 c white vinegar
  • 1 tsp. Orange Zest
Instructions
  1. In a heavy bottomed saucepan, dissolve the sugar and vinegar over medium heat.
  2. When the sugar is dissolved, add the other ingredients; bring to a boil and cook until the syrup is thick stirring occasionally.
  3. It can take a long time.. Cool. Holds for weeks.
  4. Broil the tuna and serve with the chutney.
Recipe Notes

This delicious, healthy and easy to prepare recipe is also excellent for other Coleson's Catch® seafood items like Halibut, Tuna, Mahi-Mahi, Chilean Sea Bass, Swordfish, Orange Roughy and Tilapia. Enjoy!

Filed Under: Moderate Flavor, Tuna Steaks Tagged With: Simple, Winter

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