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.

Jamaican Jerk Marinated Tuna

Yellowfin Tuna

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Jamaican Jerk Marinated Tuna

Course Main Dish
Prep Time 1 day
Total Time 1 day
Servings 2 People

Ingredients

  • 1 pkg. Coleson’s Catch Tuna Steaks
  • 2 tbsp grated ginger
  • 2 tbsp chopped green onion
  • 2 tbsp chopped red bell pepper
  • 1 tsp Allspice
  • 1/2 tsp crushed chili
  • 2 tbsp Worcestershire sauce
  • 2 tbsp Soy Sauce
  • 1 tsp Thyme
  • Salt and Pepper

Instructions

  • Marinate the Tuna in all the ingredients for 24 hours.
  • Cook over an open flame or under the broiler.

Notes

Don't cook more than to medium! Rare is better.

Braised Swordfish with Pomegranate and Pears

Swordfish Steaks

Swordfish Steaks
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Braised Swordfish with Pomegranate and Pears

Cook Time 20 minutes
Total Time 20 minutes
Servings 4 People

Ingredients

  • 4 pieces Coleson's Catch Swordfish Steaks
  • 1/2 c Green Onion diced
  • 1/3 c pomegranate juice
  • 1/3 c red wine
  • 1 Tbsp Orange Zest
  • 1/4 c chopped fresh mint
  • 1/4 c Honey
  • 1/2 tsp Allspice
  • 2 c peeled sliced firm pear
  • Salt and Pepper

Instructions

  • Salt and pepper the swordfish and sear in hot oil to brown both sides.
  • Place into a glass-baking dish and top with the pear slices.
  • Bring the remaining ingredients to a boil and pour into baking dish, cover and bake for 20 minutes in a 400 degree oven.

Salmon with Fiddlehead Ferns and Morels

Coho Salmon Fillets - Flash Frozen

Coho Salmon Fillets - Flash Frozen
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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.

Baked Walnut Mahi-Mahi

Packaged Mahi-Mahi Fillets - Flash Frozen

Packaged Mahi-Mahi Fillets - Flash Frozen
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Baked Walnut Mahi-Mahi

Servings 4 People

Ingredients

  • 2 lb. Coleson's Catch Mahi-Mahi
  • 1/2 cup graham crackers
  • 1/2 cup toasted walnuts
  • 1/2 tsp. Allspice
  • 1/2 tsp. Black Pepper
  • 1 Tbsp. walnut oil or butter

Instructions

  • Chop crackers and walnuts in the Cuisinart until fine, and add allspice, pepper and oil or butter.
  • Sprinkle the Mahi-Mahi with salt and spread the top with a generous coating of the mixture; Bake at 400F for 7-10 minutes.

Notes

Serve with Autumn Israeli Cous Cous and Cranberry Chutney.

Mahi-Mahi with Toasted Pecan Cream

Packaged Mahi-Mahi Fillets - Flash Frozen

Packaged Mahi-Mahi Fillets - Flash Frozen
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Mahi-Mahi with Toasted Pecan Cream

Servings 2 People

Ingredients

  • 1 pkg Coleson's Catch Mahi-Mahi Portions
  • 1/4 c Sherry
  • 2 Tbsp Shallots chopped
  • 3/4 c Heavy Cream
  • 1/4 tsp Allspice
  • 1/2 c Toasted Pecans chopped

Instructions

  • In a saucepan, simmer the sherry and shallots until the sherry is almost gone.
  • Add the heavy cream and the allspice and simmer until the cream thickens slightly.
  • Add the pecans and bring to a boil.

Notes

Serve with Mahi-Mahi cooked any style (refer to package instructions).

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