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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.

Whole Trout with Seafood

Whole Trout Pan Ready

Whole Trout Pan Ready
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Whole Trout with Seafood

Cook Time 15 minutes
Total Time 15 minutes
Servings 6 People

Ingredients

  • 6 Coleson's Catch Whole Trout
  • 1/2 cup cooked bay shrimp meat
  • 1/2 cup cooked crab meat
  • Cream Sauce:
  • 1/2 cup Heavy Cream
  • 1 tbsp capers 
  • 1/2 cup Mushrooms sliced
  • 1 Shallot diced
  • Roux
  • Meurice Sauce:
  • 1/4 cup Sherry
  • 1 tsp Shallots
  • 1 tsp garlic
  • 1/2 cup cream
  • 1/4 cup Butter
  • Salt and Pepper
  • lemon

Instructions

  • Sauté shallots and mushrooms in butter for approximately 2 minutes.
  • Add cream and capers (and perhaps a bit of sherry!). 
  • Reduce and add a teaspoon of roux to thicken.  Cook 5 minutes.  Cool. 
  • Mix shrimp and crab into cream sauce. 
  • Flour trout on the skin only. 
  • Stuff trout with seafood mixture. 
  • Sauté in a heavy pan on each side and place in a 400° oven for approximately 15 minutes.
  • Meurice Sauce:
  • Reduce sherry, shallots, and garlic by half. 
  • Add cream and butter and reduce to desired thickness. 
  • Put in a dash of lemon and adjust seasonings.

Notes

Roux is melted butter mixed with flour to make a paste.

Whole Trout with Clam Stuffing

Whole Trout Pan Ready

Whole Trout Pan Ready
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Whole Trout with Clam Stuffing

Cook Time 15 minutes
Total Time 15 minutes
Servings 2 People

Ingredients

  • 2 Coleson's Catch Whole Trout 6 oz. each
  • 2/3 cup seasoned bread crumbs
  • 1/4 cup Celery finely diced
  • 1/4 cup Onion finely diced
  • 1/2 cup clams diced
  • 1/2 tsp Old Bay Seasoning
  • 1/2 cup Butter melted

Instructions

  • Sauté celery and onions. 
  • Mix all stuffing ingredients and toss. 
  • Stuff trout. 
  • Wrap in foil, and bake at 350 degrees for 15 to 20 minutes.

Whole Trout with Apples, Blue Cheese and Pecans

Whole Trout Pan Ready

Whole Trout Pan Ready
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Whole Trout with Apples, Blue Cheese and Pecans

Cook Time 12 minutes
Total Time 12 minutes
Servings 2 People

Ingredients

  • 2 Coleson's Catch Whole Trout 6 oz. each
  • 1 red apple diced
  • 1/2 cup Celery finely diced
  • 1/2 cup Onion finely diced
  • 1/4 cup Blue Cheese crumbled
  • 1/4 cup pecans chopped
  • Fresh parsley chopped

Instructions

  • Sauté celery and onions. 
  • Lay the open trout in a broiler pan. 
  • Sprinkle ingredients on the trout and bake at 350° for 12 to 15 minutes or until cheese melts, pecans brown and trout is cooked. 
  • Top with chopped parsley.

Trout with Tomato-Basil-Garlic Sauce

Whole Trout Pan Ready

Whole Trout Pan Ready
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Trout with Tomato-Basil-Garlic Sauce

Cook Time 10 minutes
Total Time 10 minutes
Servings 4 People

Ingredients

  • 4 Coleson's Catch Trout Fillets
  • 1/2 cup Onion diced
  • 1 cup Tomatoes diced
  • 2 tbsp garlic chopped
  • 1/4 cup fresh basil leaves
  • 1/2 cup Spinach Leaves chopped
  • 1/2 tsp Salt and Pepper
  • 3 tbsp olive oil

Instructions

  • In a saucepan, heat olive oil and sauté remaining ingredients. 
  • Simmer 10-12 minutes.

Notes

Cook trout as desired and top with Tomato-Basil-Garlic Sauce.

Trout with Bacon and Mushroom Cream

Whole Trout Pan Ready

Whole Trout Pan Ready
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Trout with Bacon and Mushroom Cream

Servings 4 People

Ingredients

  • 4 portions Coleson's Catch Trout Fillets 6-8 oz. each
  • bacon
  • 2 tbsp Onion finely diced
  • 1 tbsp Butter
  • 1/2 cup Mushrooms sliced
  • 1/2 cup Chicken Stock
  • 1/4 tsp Black Pepper
  • 1 tsp Thyme
  • cornstarch or roux

Instructions

  • Finely dice the bacon and saute until very crisp. 
  • Drain the fat and set the bacon on a paper towel. 
  • Saute the onion in the butter for 2 to 3 minutes. 
  • Add mushrooms and saute for an additional 2 to 3 minutes.
  • Add chicken stock, pepper, and thyme, and bring to a boil. 
  • Thicken with cornstarch or roux to desired thickness. 
  • Add the bacon and simmer for 2 to 3 minutes. 
  • Sauté or boil the trout.

Notes

Top with sauce and serve with rice or potatoes. Additional Comments: * Roux is melted butter mixed with flour to make a paste.

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