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.

Moroccan Prawns

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Moroccan Prawns

Course Appetizer
Servings 2 People

Ingredients

  • 1 lb peeled and de-veined prawns
  • 24 Green Pimento Stuffed Olives
  • 2/3 c White Wine
  • a pinch of saffron
  • 1 tsp garlic chopped
  • 1 tsp Lemon Zest finely grated
  • 2 Tbsp Parsley chopped
  • Salt and Pepper
  • 1 large red onion

Instructions

  • Bring the white wine, saffron and garlic to a boil. Let it cool, then add the lemon zest and parsley.
  • Form the prawns into circles putting an olive in the center.
  • Place the items on the stick in an onion, prawn, and onion pattern.
  • Cover with the marinade and chill overnight.

Notes

Don't leave the prawn with the shells and tails on-- they catch on fire.

Lamb Skewers

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Lamb Skewers

Course Appetizer
Servings 2 People

Ingredients

  • 1 lb lean lamb meat
  • 2/3 cup cranberry juice cocktail
  • 1 Tbsp Lemon Juice
  • 1 Tbsp chopped basil
  • 1 tsp chopped garlic
  • 1 Red Onion
  • Salt and Pepper

Instructions

  • Cut the lamb into uniform pieces and cut the onion into pieces smaller than the lamb and place on the stick in an onion, lamb, and onion pattern.
  • Sprinkle with salt and pepper.
  • Mix the other ingredients and marinate the skewers overnight.

Sage Chicken Skewers

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Sage Chicken Skewers

Course Appetizer
Servings 2 People

Ingredients

  • 1 lb boneless skinless chicken meat 
  • 2 dozen sage leaves
  • 1 large yellow onion
  • Salt and Pepper

Instructions

  • Cut the chicken into uniform pieces. If the chicken is one inch thick, the onions should be cut a bit smaller.
  • If the onion is thicker than the chicken, then the meat won't get into contact with the heat source. Direct contact is necessary for the meat to caramelize and get that nice brown color and hearty flavor.
  • When putting the ingredients on the stick, start with an onion slice, and continue with a sage leaf, chicken, sage, onion pattern.
  • Sprinkle with salt and pepper.

Notes

When cooked, the ingredients fuse together and create a superb flavor.

Hummus

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Hummus

Course Appetizer
Servings 2 People

Ingredients

  • 1 Cup Cooked chickpeas
  • 8 Cloves Roasted garlic
  • 2 Tbsp Lemon juice
  • 1/4 Cup Olive oil
  • Salt and pepper

Instructions

  • Put all ingredients in a food processor and purée until smooth. Chill for 24 hours.

Notes

Serving Suggestions:
Place a large green leaf in a plate with a dollop of hummus on it. Garnish with slices of cucumber, slices of red onion, Kalamata olives and a lemon wedge. Drizzle with extra virgin olive oil and sprinkle with chopped parsley. Serve with pita bread cut into triangles. Optional garnishes: feta cheese, tomato slices, sprouts, and couscous salad.
Additional Comments:
To roast garlic: Place the garlic on a baking sheet and toss with 1 Tbsp olive oil. Bake at 350 until golden brown, approx. 15 minutes.

Scallops with Cranberry, Orange and Basil

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Scallops with Cranberry, Orange and Basil

Course Appetizer
Servings 2 People

Ingredients

  • 12 oz Coleson’s Catch Scallops
  • Marinade:
  • 1/2 c cranberry juice
  • 1/4 c Lemon Juice
  • 1 tbsp Orange Zest
  • 2 Tbsp fresh chopped basil
  • 1/2 c diced red onion
  • 1/4 tsp Salt and Pepper

Instructions

  • Marinate for 24 hours. Garnish with diced celery and orange and shredded ice burg lettuce.

Notes

Serve with sweet baguette.

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