Kono Mussels on the Half-Shell with Tomato Pesto

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Kono Mussels on the Half-Shell with Tomato Pesto

Course

Appetizer

Servings

People

Ingredients

12 Kono Mussels on the Half Shell thawed
½ c traditional pesto
½ c Tomatoes finely diced
½ c goat cheese shredded
½ c smoked almonds chopped

Course

Appetizer

Servings

People

Ingredients

12 Kono Mussels on the Half Shell thawed
½ c traditional pesto
½ c Tomatoes finely diced
½ c goat cheese shredded
½ c smoked almonds chopped

Instructions

Mix the pesto and tomatoes and fill the mussels.
Cook over an open flame or in the oven until warmed through.
Sprinkle the goat cheese and smoked almonds on top.

Recipe Notes

Use as a starter or as a meal with a salad.

Cold Atlantic Cod with Green Beans, Tomato and Oregano

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Cold Atlantic Cod with Green Beans, Tomato and Oregano

Course

Main Dish

Servings

People

Ingredients

1 pkg cod fillets thawed
⅔ c cooked green beans inch long, cold
⅔ c Tomatoes diced
1 Tbsp Fresh Oregano chopped
1 tsp garlic chopped
2 tsp red wine vinegar
⅓ c olive oil
¼ c Asiago Cheese shredded
2 c desired lettuce
Salt and Pepper

Course

Main Dish

Servings

People

Ingredients

1 pkg cod fillets thawed
⅔ c cooked green beans inch long, cold
⅔ c Tomatoes diced
1 Tbsp Fresh Oregano chopped
1 tsp garlic chopped
2 tsp red wine vinegar
⅓ c olive oil
¼ c Asiago Cheese shredded
2 c desired lettuce
Salt and Pepper

Instructions

Mix all ingredients except cod and chill overnight.
Poach the cod in salted water, brush with olive oil chill.
Place the cod on top of lettuce and top with bean mixture.
Sprinkle with Asiago cheese.

Tuna Steaks with Curried Eggplant

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Tuna Steaks with Curried Eggplant

Course

Main Dish

Servings

People

Ingredients

1 pkg Coleson's Catch Tuna Steak thawed
⅓ c Oil
½ c Onion diced
2 c Eggplant diced, tossed with salt and pepper
1 Garlic chopped
1 Tbsp Ginger grated
1 Tbsp Curry Powder
1 Tbsp Basil chopped (Thai if available)
½ c Tomatoes diced
½ c Chicken Stock

Course

Main Dish

Servings

People

Ingredients

1 pkg Coleson's Catch Tuna Steak thawed
⅓ c Oil
½ c Onion diced
2 c Eggplant diced, tossed with salt and pepper
1 Garlic chopped
1 Tbsp Ginger grated
1 Tbsp Curry Powder
1 Tbsp Basil chopped (Thai if available)
½ c Tomatoes diced
½ c Chicken Stock

Instructions

In a large sauté pan, sauté the onion in oil until golden—it seems like a lot of oil but the eggplant will absorb it.
Add the eggplant and sauté until brown, add more oil if it needs it—some eggplant absorb more than others.
Add the garlic, ginger, and curry powder and cook, stirring until heated through but not brown.
Add the basil, tomatoes, and chicken stock. Simmer and let flavors blend adding more stock if needed—it may have a loose sauce texture.
Adjust seasonings.
Sink the tuna steaks into the eggplant and simmer until cooked to medium.
Do not overcook. Tuna is best cooked rare to medium; anything more and it is tough.

Recipe Notes

Serve with grain and a salad.

Cod Fillets with Watercress Cream

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Cod Fillets with Watercress Cream

Course

Main Dish

Servings

People

Ingredients

1 pkg Coleson’s Catch Cod Fillets thawed
¼ c Shallots diced
2 tbsp Butter
½ c Chicken Broth
1 c Watercress chopped
2 tbsp Tarragon chopped
½ c Heavy Cream
½ c Tomatoes diced
Salt and Pepper

Course

Main Dish

Servings

People

Ingredients

1 pkg Coleson’s Catch Cod Fillets thawed
¼ c Shallots diced
2 tbsp Butter
½ c Chicken Broth
1 c Watercress chopped
2 tbsp Tarragon chopped
½ c Heavy Cream
½ c Tomatoes diced
Salt and Pepper

Instructions

Sauté shallots in butter until clear. Add broth, watercress and tarragon. Simmer until tender.
Puree in a blender or food processor. Add the heavy cream and simmer until it starts to thicken.
Season cod with salt and pepper.
Add to the sauce and simmer until cooked depending on the thickness of the cod.
Top with diced tomatoes.

Scrambled Eggs with Salmon Fillet

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Scrambled Eggs with Salmon Fillet

Course

Main Dish

Servings

People

Ingredients

½ c thawed Coleson’s Catch Salmon Fillet skinned and cut into strips and seasoned with salt and pepper
6 eggs whisked with the cream (add salt and pepper to taste)
1 Tbsp Shallots diced
2 Tbsp Butter
2 tbsp Heavy Cream
1/3 c cream cheese
1 Tbsp Chives
½ c Tomatoes diced
Salt and Pepper

Course

Main Dish

Servings

People

Ingredients

½ c thawed Coleson’s Catch Salmon Fillet skinned and cut into strips and seasoned with salt and pepper
6 eggs whisked with the cream (add salt and pepper to taste)
1 Tbsp Shallots diced
2 Tbsp Butter
2 tbsp Heavy Cream
1/3 c cream cheese
1 Tbsp Chives
½ c Tomatoes diced
Salt and Pepper

Instructions

In a large saute pan, saute the shallots over medium heat until clear.
Add the salmon so there is only one layer, not stacked on top of each other.
When the salmon is cooked half way through, add the eggs.
Gently stir with a rubber spatula making sure the egg on the rim does not brown.
Turn the heat off just before the eggs are done and keep gently stirring.
Place on the plate and garnish with small dollops of cream cheese, chives and tomatoes.

Kono Mussels on the Half-Shell with Tomato Pesto

Cold Atlantic Cod with Green Beans, Tomato and Oregano

Tuna Steaks with Curried Eggplant

Cod Fillets with Watercress Cream

Scrambled Eggs with Salmon Fillet

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