Flounder Fillets with Spinach and Strawberries

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Flounder Fillets with Spinach and Strawberries

Course

Main Dish

Servings

People

Ingredients

12 oz Coleson’s Catch Flounder Fillets thawed
Salt and Pepper
Flour to dust
Canola oil
1/3 c Chicken Broth
1 tsp garlic minced
1 tsp Fresh Ginger grated
2 c Spinach Leaves washed
½ Red Onion sliced
½ c Yellow Bell Pepper thinly slice
1 Tbsp Soy Sauce
1 tsp Sesame Oil
½ c Strawberries sliced
2 tsp Sesame Seeds toasted

Course

Main Dish

Servings

People

Ingredients

12 oz Coleson’s Catch Flounder Fillets thawed
Salt and Pepper
Flour to dust
Canola oil
1/3 c Chicken Broth
1 tsp garlic minced
1 tsp Fresh Ginger grated
2 c Spinach Leaves washed
½ Red Onion sliced
½ c Yellow Bell Pepper thinly slice
1 Tbsp Soy Sauce
1 tsp Sesame Oil
½ c Strawberries sliced
2 tsp Sesame Seeds toasted

Instructions

Season the flounder fillets with salt and pepper and dust with flour.
Sauté in hot canola oil and set aside.
In a large sauté pan heat broth, garlic and ginger.
Add spinach and toss until it just starts to go limp. Remove from heat.
Add the onion, pepper, soy sauce and sesame oil. Cover and let sit for 2-3 minutes.
Toss the spinach and vegetables to mix.
Place the flounder on a plate and top with spinach and sprinkle with strawberries and sesame seeds.

Scallops with Roasted Figs and Red Onion

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Scallops with Roasted Figs and Red Onion

Course

Appetizer

Servings

People

Ingredients

14 pcs Coleson’s Catch Scallops thawed
6 Ripe Figs quartered lengthwise
1 Red Onion halved and sliced
Oil splash
½ c Port Wine
½ c Chicken Stock
¼ c Heavy Cream
2 Tbsp Butter
Salt and Pepper to taste

Course

Appetizer

Servings

People

Ingredients

14 pcs Coleson’s Catch Scallops thawed
6 Ripe Figs quartered lengthwise
1 Red Onion halved and sliced
Oil splash
½ c Port Wine
½ c Chicken Stock
¼ c Heavy Cream
2 Tbsp Butter
Salt and Pepper to taste

Instructions

Toss figs and onion with oil and bake on a sheet pan until golden.
De-glaze pan with port and put in a saucepan with broth.
Bring to a boil and simmer until broth is gone and add scallops, cream, and butter.
Adjust seasonings.
Simmer until scallops are warmed through.
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.

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.

Mahi-Mahi with Chinese Long Beans

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Mahi-Mahi with Chinese Long Beans

Course

Main Dish

Servings

People

Ingredients

1 pkg Coleson's Catch Mahi-Mahi thawed
½ c Red Onion halved, sliced
2 Tbsp Canola oil
½ c Mushrooms sliced
1 garlic chopped
1 Tbsp Ginger grated
⅔ c Chicken Broth
⅔ c Chinese Long Bean cut the way you like
1 Tbsp Sesame Oil
1 Tbsp Corn Starch
1 tsp Sesame Seeds toasted
2 Tbsp Canola oil
Flour

Course

Main Dish

Servings

People

Ingredients

1 pkg Coleson's Catch Mahi-Mahi thawed
½ c Red Onion halved, sliced
2 Tbsp Canola oil
½ c Mushrooms sliced
1 garlic chopped
1 Tbsp Ginger grated
⅔ c Chicken Broth
⅔ c Chinese Long Bean cut the way you like
1 Tbsp Sesame Oil
1 Tbsp Corn Starch
1 tsp Sesame Seeds toasted
2 Tbsp Canola oil
Flour

Instructions

Sauté onion in canola oil until clear, add mushrooms and cook until tender.
Then add garlic, ginger, and broth, bring to a boil.
Add long beans and cook al dente.
Add sesame oil.
Add water to the cornstarch to make a thick liquid. Whisk into the sauce. Simmer until clear and glossy.
Check seasoning and desired thickness and adjust to taste.
Pat dry the mahi-mahi, season with salt and pepper, dust with flour, and sauté in canola oil.
Top with the sauce, arranging the beans artfully. Sprinkle with sesame seeds.
Serve with rice.

Flounder Fillets with Spinach and Strawberries

Scallops with Roasted Figs and Red Onion

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

Charred Rare Ahi Tuna Steak Cucumber Spinach Salad

Mahi-Mahi with Chinese Long Beans

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