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.

Orange Roughy with Beets

Orange Roughy

Orange Roughy
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Orange Roughy with Beets

Servings 2 People

Ingredients

  • 1 pkg Coleson’s Catch Orange Roughy
  • Salt and Pepper
  • Flour for dusting
  • 2 c. diced beets cooked (Can use canned—but NOT pickled)
  • 1/2 c. diced onion
  • Butter
  • Oil

Instructions

  • Sauté onions in butter until translucent.  Add the beets, salt, and pepper. 
  • Continue to cook until the beets are warmed through.  There should be enough butter so it is a little saucy.  If it starts to look oily add a little water. 
  • Season and dust the Orange Roughy Fillet in flour and sauté in hot oil for a couple of minutes on each side, until golden brown.
  • Top with beets.

Notes

Serve with a salad. Additional Comments: In my circle, beets are making a comeback. Why not?

Halibut with Creamy Mushroom Herb Sauce

Wild Halibut Steaks

Wild Halibut Steaks
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Halibut with Creamy Mushroom Herb Sauce

Ingredients

  • 1/4 c. Onion diced
  • 1/2 c. Mushrooms sliced
  • 1 Tbsp Butter
  • 1/4 c. White wine or chicken stock
  • 1/2 tsp. Tarragon
  • 1/2 tsp. Basil
  • 1/8 tsp. each salt and pepper
  • 3/4 c. Milk
  • 1 Tbsp Cornstarch

Instructions

  • Cook halibut as desired and top with Creamy Mushroom and Herb Sauce.

Notes

Sauce Preparation:
In saucepan, heat butter and saute onions and mushrooms.  Add wine or stock, tarragon, basil, salt and pepper.  Simmer for 3 minutes.  Add milk and bring to a simmer.  Combine cornstarch with cool water to make a paste.  Stir into sauce and simmer for another 3 minutes.

Halibut with Portobello Mushrooms and Caramelized Onions

Wild Halibut Steaks

Wild Halibut Steaks
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Halibut with Portobello Mushrooms and Caramelized Onions

Cook Time 20 minutes
Total Time 20 minutes
Servings 2 People

Ingredients

  • 1 1/2 c. Portobello mushrooms sliced
  • 2/3 c. Onion sliced
  • 1 Tbsp garlic chopped
  • 1/2 c. Marsala wine
  • 1 /4 c. Parsley chopped
  • 3 Tbsp Butter
  • 1/3 c. Chicken Broth

Instructions

  • Sauté the onions in 1-1/2 Tbsp butter over medium heat, stirring to brown evenly to an amber color.
  • Add chicken broth and bring to a boil. 
  • In a separate pan, sauté the mushrooms in 1 1/2 Tbsp butter until brown. 
  • Add Marsala to the mushrooms, bring to a boil.
  • Combine the onion and mushroom mixture and add parsley. 
  • Place halibut in a glass casserole dish and cover with onion and mushroom mixture.
  • Cover and bake at 350 degrees F. for 20 minutes or so depending on the thickness of the fish.

Notes

Serve with rice or pasta.

Halibut with Avocado and Cilantro

Wild Halibut Steaks

Wild Halibut Steaks
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Halibut with Avocado and Cilantro

Servings 2 People

Ingredients

  • 12 oz pkg Coleson's Catch Halibut Steaks
  • 1 tsp. Shallot chopped
  • 1 tsp. garlic chopped
  • 1/4 c. dry sherry
  • 1/4 c. Chicken Broth
  • 1/2 c. Heavy Cream
  • 2 Tbsp Butter
  • 1 Avocado sliced
  • 1 Tomato wedged
  • 2 Tbsp Cilantro chopped
  • Salt and Pepper

Instructions

  • Prepare halibut as you desire -- I like it either poached or dusted in flour then sautéed. 
  • In a sauce pan, simmer garlic and shallots in the sherry until liquid is almost gone. 
  • Add the chicken broth, simmer until liquid is almost gone. 
  • Add heavy cream, simmer until it starts to thicken. 
  • Add butter.  Add the avocado, tomatoes and cilantro and heat through.
  • Serve halibut over rice and top with the avocado-cilantro cream sauce.

Flounder with Aquavit and Pine Nuts

Flounder Fillets

Flounder Fillets
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Flounder with Aquavit and Pine Nuts

Servings 4 People

Ingredients

  • 4 flounder fillets 6-8 oz. Each
  • 1 c. Beer
  • 2 Tbsp. Aquavit
  • 1/2 tsp. Salt
  • Flour for dusting
  • 1/4 c. Butter salted
  • 1/4 c. pine nuts toasted
  • Parsley chopped
  • lemon

Instructions

  • One day in advance, marinate the flounder in beer, Aquavit, and salt.
  • Drain and pat dry when ready to prepare.
  • Dust with flour and sauté on high heat.
  • Top with Brown Butter: In a saucepan, melt salted butter. Once it is melted, use a whisk to stir it until it turns brown.
  • Pour over the fish and sprinkle with toasted pine nuts and chopped parsley.
  • Garnish with lemon.

Notes

Aquavit is an anise-flavored liqueur; may be substituted with Pernod.

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