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.

Classic Fresh Mozzarella Salad

Print

Classic Fresh Mozzarella Salad

Course Salad
Servings 2

Ingredients

  • A large crisp green leaf lettuce leaf
  • 3 Thick slices Ripe Tomato
  • 3 Thick slices Mozzarella cheese
  • A generous sprinkle of salt and pepper
  • 6 Large leaves Basil sliced very thinly
  • A generous splash of extra virgin olive oil

Instructions

  • Mix all ingredients.

Notes

Variations: Sliced red onion, feta cheese, Kalamata olives, a splash of balsamic vinegar, a squeeze of lemon.
Additional Comments: Serving suggestion:
Cold poached salmon, halibut, scallops or calamari steaks could accompany this salad, as could a cold broiled swordfish steak.

Creamy Polenta

Coleson's Catch - Cropped
Print

Creamy Polenta

Servings 2 People

Ingredients

  • 1 c. Cornmeal
  • 3 c chicken stock
  • 2 Tbsp. chopped garlic
  • 2 Tbsp. chopped basil
  • 1/2 c Parmesan cheese
  • 1 tsp. salt
  • 1/2 c heavy cream

Instructions

  • In a sauce pan, combine chicken stock, garlic, basil and cornmeal, using a whisk to thoroughly mix ingredients.
  • Cook over medium heat, stirring regularly.
  • As it comes to a boil, it will thicken; cook for another 15 minutes until the mixture is smooth. (Add water if the mixture becomes too thick..)
  • Add the cheese and the cream, and continue to cook until the cheese is melted.

Notes

Serve under sauteed Calamari Nicoise.

Guacamole

Coleson's Catch - Cropped
Print

Guacamole

Course Side Dish
Servings 2 People

Ingredients

  • 2 Avocado ripe
  • 2 Tbsp Red Onion finely diced
  • 1 tsp Hot Pepper of your liking such as jalapeno
  • 1 Tbsp Cilantro chopped
  • 1 Tbsp Lime Juice
  • 1 tsp white vinegar
  • Salt and Pepper

Instructions

  • Cut the avocados in half lengthwise all the way around the pit, twist the halves apart, and remove the pit.
  • Using a paring knife, slice a small grid pattern in the flesh (being careful not to cut through the skin), and remove the pulp with a soup spoon.
  • Place in a bowl and use a fork to mash half of it; leave the rest as a dice.
  • Mix in the other items and chill for an hour.

Couscous Salad I

Coleson's Catch - Cropped
Print

Couscous Salad I

Servings 2 People

Ingredients

  • 2 c cooked couscous prepared per package instructions
  • 1/4 c Lemon Juice
  • 1/2 c olive oil
  • 1/4 c chopped mint
  • 1/3 c Cucumber diced
  • 1/3 c Red Onion diced
  • 1/3 c Red Bell Pepper diced
  • 1/2 tsp crushed red chilies 
  • Salt and Pepper

Instructions

  • Combine all ingredients in a bowl and chill overnight.

Notes

Serving suggestions:
As garnish to other dishes like hummus in pita pocket, or as an accompaniment to cold poached salmon, halibut, scallops or calamari steaks, as well as cold broiled swordfish steak.

Oven Roasted Root Vegetable Bake

Coleson's Catch - Cropped
Print

Oven Roasted Root Vegetable Bake

Ingredients

  • 3 cups of peeled diced root vegetables (parsnip, celery root, turnip, carrot)
  • 2/3 cup diced onion (yellow white or red)
  • 1 tsp. Thyme
  • 3 Tbsp. olive oil

Instructions

  • Toss all ingredients (except the fish) together and add salt and pepper to taste.
  • Bake on a sheet pan at 400° for 15 minutes, stirring every 5 minutes.
  • Pour the browned vegetables over the seared fish and cover with foil or a lid.
  • Bake for 20 minutes or until the fish is cooked.
  • This dish may be made ahead up to the point of the final baking and then refrigerated.
  • Increase the final cooking time to 40 minutes.

Notes

Serving Suggestions:
Side dishes that go well are steamed broccoli and a salad.
Additional Comments:
This preparation is most appropriate for Mahi-Mahi, oyster meat and Tilapia. A combination of one or more of these types of fish is excellent. Season fish with salt and pepper, then sear whole or cubed in a hot pan; the cubed method is easier to serve. Place fish in a glass baking dish.

Contact Us

Like Us On Facebook
877-COLESON