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.

Mahi-Mahi with a Red Wine and Prune Compote

Packaged Mahi-Mahi Fillets - Flash Frozen

Print Recipe
 Mahi-Mahi with a Red Wine and Prune Compote
Packaged Mahi-Mahi Fillets - Flash Frozen
Course Main Dish
Servings
People
Ingredients
Course Main Dish
Servings
People
Ingredients
Packaged Mahi-Mahi Fillets - Flash Frozen
Instructions
  1. Simmer all ingredients except the mahi-mahi until the prunes are soft and the liquid starts to thicken.  
  2. Cook the fish any style-I like it sautéed.  
  3. The compote can be served hot or cold.
  4. Chopped parsley is a good garnish.
  5. A grain is a good side dish

Shell on Shrimp Hearty Tomato Stew

 

 

Print Recipe
 Shell on Shrimp Hearty Tomato Stew
Course Main Dish
Cook Time 20 minutes
Servings
People
Ingredients
Course Main Dish
Cook Time 20 minutes
Servings
People
Ingredients
Instructions
  1. Sauté onion and garlic in olive oil, add wine and saffron, simmer until the wine is almost gone.  
  2. Add chicken broth, bell pepper, tomatoes, carrot, zest, fennel, and pepper.  
  3. Simmer for 20 minutes, add potatoes, and cook to al dente.
  4. Check seasonings - need salt?  
  5. Add shrimp, stir, then cover and simmer for 2-3 minutes before removing from heat.
  6. Serve with garlic bread or hearty croutons.

Mahi-Mahi with Pears, Port, and Allspice

Packaged Mahi-Mahi Fillets - Flash Frozen

Print Recipe
 Mahi-Mahi with Pears, Port, and Allspice
Course Main Dish
Servings
People
Ingredients
Course Main Dish
Servings
People
Ingredients
Instructions
  1. Simmer the onion, spices, chicken paste, and prunes in the port until the port is reduced by half. Stir in the pears and cover. 
  2. Simmer until the pears are al dente-it is fast.
  3. Adjust seasonings.
  4. Thicken with cornstarch to desired thickness.  I think thin is better, I like it to just cling to the fish.
  5. Poach or steam the mahi-mahi.
  6. May be served on a bed of spinach or shredded Napa cabbage.  Any starch is nice.

Tarragon Mustard

Print Recipe
 Tarragon Mustard
Course Sauces
Passive Time 24 hours
Servings
People
Ingredients
Course Sauces
Passive Time 24 hours
Servings
People
Ingredients
Instructions
  1. Blend all ingredients and refrigerate for 24 hours.
Recipe Notes

Good with Assorted Gourmet Sausages.

Spinach Salad with Lemon and Basil Dressing and Olive Tray

Print Recipe
 Spinach Salad with Lemon and Basil Dressing and Olive Tray
Course Salad
Servings
People
Ingredients
Course Salad
Servings
People
Ingredients
Instructions
  1. Dressing:
  2. Mix all ingredients. Will keep chilled for weeks.
Recipe Notes

A side dish of olives will provide more garnishes. Your favorite deli will have many to choose from. Select at least three.

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