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.

Tuscan-Style Calamari Linguini

Calarami Squid

Calamari Steaks
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Tuscan-Style Calamari Linguini

Course Main Dish
Servings 2 People

Ingredients

  • For every pound of Coleson's Catch Calamari:
  • 2 Tbsp. chopped garlic
  • 2/3 Tbsp. olive oil
  • 1 tsp. Thyme
  • 1/4 c capers 
  • 1-1/2 c diced tomatoes
  • 1/2 c dry white wine
  • 1/2 c Chicken Stock

Instructions

  • Clean squid by pulling out the viscera including cartilage.
  • Rinse in cold water and cut into half inch rings. Blot dry with paper towel.
  • Saute onions in olive oil until soft and translucent.
  • Add the thyme, garlic, capers and tomatoes and saute until the tomatoes are soft.
  • Add the liquids and bring to a boil, then simmer for 5 minutes.
  • Add the cleaned and sliced squid (cut into rings and leave the tentacles whole) and simmer for 2-3 minutes.
  • Don't overcook. The squid is done when it turns opaque white.

Notes

Pour over warm Linguini.

Grilled Salmon Smothered in Wine

Wild Salmon Steaks - Bagged

Coho Salmon Fillets - Flash Frozen
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Grilled Salmon Smothered in Wine

Cook Time 10 minutes
Total Time 10 minutes
Servings 4 People

Ingredients

  • 4 Coleson's Catch Salmon Steaks or Salmon Fillets
  • Marinade:
  • 1/4 cup White Wine
  • 1/4 cup chopped onions
  • 1 Tbsp fresh chopped sage
  • 2 Tbsp capers 
  • 1/4 tsp Salt & Pepper

Instructions

  • Cooking Instructions for the Grilled Salmon:
  • Brush one side of aluminum foil with oil.
  • Place 4 Salmon steaks or fillets on the foil.
  • Mix white wine, onions, sage, capers.
  • Add salt and pepper.
  • Divide the marinade into fourths and pour each portion on top of the fish.
  • Seal the foil around the fish and cook on the grill for 10-15 minutes.
  • No need to turn the grilled salmon.

Notes

This delicious, healthy and easy to prepare recipe is also excellent for other Coleson's Catch seafood items like Halibut, Tuna, Mahi-Mahi, Chilean Sea Bass, Swordfish, Orange Roughy and Tilapia. Enjoy!

Chilean Sea Bass with Mustard Caper Sauce

Chilean Sea Bass

Chilean Sea Bass
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Chilean Sea Bass with Mustard Caper Sauce

Servings 2 People

Ingredients

  • 12 oz Coleson's Catch Chilean Sea Bass Fillets cooked
  • Mustard Caper Sauce:
  • 1/4 cup dry sherry
  • 1 tbsp garlic chopped
  • 1 tbsp Shallot or Red Onion chopped
  • 1/4 cup Chicken Stock
  • 3/4 cup Heavy Cream
  • 1 tbsp Roux
  • 3 tbsp Dijon mustard
  • 3 tbsp capers 
  • 1 tsp Lemon Juice

Instructions

  • Simmer the first 4 ingredients for 5 minutes. 
  • Add cream and bring to a boil. 
  • Thicken with roux and simmer 3 minutes. 
  • Add final ingredients and heat through. 
  • Adjust salt and pepper to taste.

Baked Sea Bass with Tomatoes, Capers and Garlic

Chilean Sea Bass

Chilean Sea Bass
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Baked Sea Bass with Tomatoes, Capers and Garlic

Cook Time 15 minutes
Total Time 15 minutes
Servings 2 People

Ingredients

  • 1 pkg Coleson's Catch Sea Bass thawed, seasoned with salt and pepper
  • 1 cup Tomatoes peeled, seeded, diced , fresh or canned
  • 1/4 cup Yellow Onion sliced 
  • 2 tbsp capers 
  • 1 tbsp garlic chopped 
  • 2 tbsp Basil chopped 

Instructions

  • Place the ingredients into a baking dish in the order listed.
  • Cover and bake at 400° for 15-20 minutes.
  • Serve with a salad.

Barramundi with Mushrooms and Capers

Chilean Sea Bass
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Barramundi with Mushrooms and Capers

Cook Time 20 minutes
Total Time 20 minutes
Servings 2 People

Ingredients

  • 1 pkg Coleson's Catch Barramundi
  • 1 cup assorted mushrooms sliced
  • 1 tbsp capers
  • 1 tsp garlic chopped
  • 1/4 cup Marsala wine
  • 2 tbsp butter
  • Salt and pepper

Instructions

  • Put all ingredients in a casserole dish with the Barramundi on top.
  • Cover and bake at 400° for 20 minutes.

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