Coleson Foods, Inc.

Coleson Foods is a seafood distributer. Our fish is the best frozen fish you can get. Check out our website for seafood recipes and list of products.

Salmon with Tri-color Asparagus

Coho Salmon Fillets - Flash Frozen

Coho Salmon Fillets - Flash Frozen
Print

Salmon with Tri-color Asparagus

Cook Time 10 minutes
Total Time 10 minutes
Servings 2 People

Ingredients

  • 2 pcs Coleson’s Catch Salmon Fillets thawed 
  • 4 spears ea Purple Green and White asparagus
  • 1/2 c Red Onion diced
  • 1 Tbsp olive oil
  • 1/2 c Oyster Mushrooms
  • 2 tsp garlic chopped
  • Fresh Basil and Oregano a pinch
  • Salt and Pepper to taste

Instructions

  • Toss all ingredients together except salmon; spread out evenly on a sheet pan.
  • Bake at 400° for 10 minutes or more, depending on how crisp you want the asparagus.
  • Cook the salmon, any style - I roast it with the other ingredients.

Salmon with Fiddlehead Ferns and Morels

Coho Salmon Fillets - Flash Frozen

Coho Salmon Fillets - Flash Frozen
Print

Salmon with Fiddlehead Ferns and Morels

Servings 2 People

Ingredients

  • 2 pcs Coleson’s Catch Salmon Fillets thawed
  • 1/2 c Morel Mushroom
  • 1/2 c Fiddlehead Ferns
  • 2 Tbsp Shallots diced
  • 2 Tbsp Butter
  • 1 /4 tsp Thyme
  • 1/4 tsp Allspice
  • 1/4 c Heavy Cream
  • Salt and Pepper

Instructions

  • Soak the morels in salted water for about 20 minutes; drain & rinse in plain water.
  • Cut the morels in half to check for insects and pat dry.
  • Melt butter in a large sauté pan; cook until it starts to brown.
  • Add morels and cook until they start to brown.
  • Add shallots, Fiddlehead ferns and seasonings. When the Fiddlehead ferns are tender; add cream and reduce to desired thickness.
  • Cook the salmon to your desire (I poach it). Top with mixture.

Mahi-Mahi with Spicy Peanut Sauce

Packaged Mahi-Mahi Fillets - Flash Frozen

Packaged Mahi-Mahi Fillets - Flash Frozen
Print

Mahi-Mahi with Spicy Peanut Sauce

Servings 2 People

Ingredients

  • 1 pkg Coleson’s Catch Mahi-Mahi Fillets
  • 3/4 c Chicken Stock
  • 1/2 c roasted salted peanuts finely chopped
  • 1/2 c Onion diced
  • 2 Tbsp catsup
  • 1/2 tsp crushed red chilies 
  • 1 Tbsp Cornstarch
  • Salt and Pepper to taste

Instructions

  • Cook Mahi-Mahi as desired and top with Spicy Peanut Sauce. 

Notes

Sauce preparation: In saucepan, simmer chicken stock, peanuts, onion, catsup, and red chilies for 10 minutes. Add cornstarch, blended with approximately 2 tbsp. cool water to thicken. Salt and pepper to taste.

Potato-Crusted Mahi-Mahi

Packaged Mahi-Mahi Fillets - Flash Frozen

Packaged Mahi-Mahi Fillets - Flash Frozen
Print

Potato-Crusted Mahi-Mahi

Servings 2 People

Ingredients

  • 12 oz Coleson’s Catch Mahi-Mahi Fillets
  • 2 large peeled boiling potatoes white or red
  • 4 Tbsp. Flour
  • 1/4 tsp. Salt and Pepper

Instructions

  • Grate the potatoes and squeeze out excess water and toss in flour.
  • Sprinkle fish fillet with salt and pepper and top with a layer of potato mixture. Press it to secure to fish.
  • Heat a saute pan and pour in 1/2" of oil.
  • Place fillets potato side down and saute until very brown and crispy.
  • Turn fish and finish cooking in a 350F oven.
  • The thickness of the fish will determine how long it will take to cook, approximately 7 minutes per inch.

Mahi-Mahi With Blackberry-Pinot Noir Sauce

Packaged Mahi-Mahi Fillets - Flash Frozen

Packaged Mahi-Mahi Fillets - Flash Frozen
Print

Mahi-Mahi With Blackberry-Pinot Noir Sauce

Servings 4 People

Ingredients

  • 2 c. fish stock
  • 2 c. Pinot Noir or dry red wine
  • 2 Shallots minced
  • 2 Tbsp. fresh lemon thyme minced
  • 1/2 c. unsalted butter chilled and cut into 1/2" cubes
  • 4 doz. blackberries about 2 cups
  • 4 Coleson’s Catch Mahi-Mahi Fillets boned

Instructions

  • Combine the fish stock, wine, shallots, garlic, and thyme in a medium saucepan.
  • Bring the mixture to a boil and cook over high heat until reduced to a syrup-like consistency, about 12 minutes.
  • Remove the pan from the heat and slowly whisk in the butter, bit by bit.
  • Add the blackberries and heat the sauce through over low heat. Set aside and keep warm.
  • Steam the Mahi-Mahi fillets in a covered steamer over medium heat for 5 to 6 minutes (depending on thickness), until the Mahi-Mahi is firm and barely opaque in the center. 

Notes

Spoon some of the blackberry sauce onto each plate and place a Mahi-Mahi fillet alongside the sauce.

Contact Us

Like Us On Facebook
877-COLESON