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.

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Pecan Baked Catfish Fillets with Celery Root

Print Recipe
Pecan Baked Catfish Fillets with Celery Root
Catfish Fillets
Cook Time 20 minutes
Servings
People
Ingredients
  • 4 Coleson’s Catch Catfish Fillets
  • 1/4 c Dijon mustard
  • 1/4 c Butter melted
  • 1 c pecans roughly chopped
  • 4 c celery root diced
  • 1/4 c olive oil
  • Salt and Pepper
Cook Time 20 minutes
Servings
People
Ingredients
  • 4 Coleson’s Catch Catfish Fillets
  • 1/4 c Dijon mustard
  • 1/4 c Butter melted
  • 1 c pecans roughly chopped
  • 4 c celery root diced
  • 1/4 c olive oil
  • Salt and Pepper
Catfish Fillets
Instructions
  1. Season the celery root with salt and pepper and toss in the olive oil, spread on a sheet pan.
  2. Salt and pepper the catfish fillets.
  3. Mix the Dijon mustard and melted butter, spread on one side of the catfish.
  4. Sprinkle with the pecans and place them on top of the celery root.
  5. Bake at 400 degrees for approximately 20 minutes.

Filed Under: Mild Flavor, Catfish Tagged With: Autumn Recipes, Gourmet, Winter

Scalloped Root Vegetables and Imitation Crabmeat Salad with Chunks or Flakes

Imitation Crab - Salad Chunks

Print Recipe
Scalloped Root Vegetables and Imitation Crabmeat Salad with Chunks or Flakes
Course Salad
Cook Time 1 hour
Servings
People
Ingredients
  • 1 pkg Coleson's Catch Imitation Crab Meat Chunks
  • 2 c boiling potato peeled and sliced
  • 1 c Carrot peeled and sliced
  • 1 c celery root peeled and sliced
  • 1 c Breadcrumbs
  • 1 c Parmesan cheese
  • 1/2 c Parsley chopped
  • 1 c Heavy Cream
Course Salad
Cook Time 1 hour
Servings
People
Ingredients
  • 1 pkg Coleson's Catch Imitation Crab Meat Chunks
  • 2 c boiling potato peeled and sliced
  • 1 c Carrot peeled and sliced
  • 1 c celery root peeled and sliced
  • 1 c Breadcrumbs
  • 1 c Parmesan cheese
  • 1/2 c Parsley chopped
  • 1 c Heavy Cream
Instructions
  1. Oil a shallow casserole dish and layer a third of the vegetables, crabmeat, breadcrumbs, parsley and cheese.
  2. Repeat the process, finishing with a layer of breadcrumbs and cheese.
  3. Cover with the cream.
  4. Bake at 375 degrees for about an hour. If it is getting too brown, cover with foil.
  5. It is done when a fork slides easily through the potatoes.

Filed Under: Shellfish Tagged With: Autumn Recipes, Simple

Salmon and Butternut Squash Chowder

Print Recipe
Salmon and Butternut Squash Chowder
Servings
People
Ingredients
  • 1 lb Coleson’s Catch Salmon Fillets skinned diced
  • 1/2 c Yellow Onion diced
  • 1/2 c celery root diced
  • 1 c diced par boiled butternut squash
  • 1/2 c dry sherry
  • 1/2 tsp Thyme
  • 1 c Chicken Broth
  • 4 c Milk
  • Salt and Pepper
Servings
People
Ingredients
  • 1 lb Coleson’s Catch Salmon Fillets skinned diced
  • 1/2 c Yellow Onion diced
  • 1/2 c celery root diced
  • 1 c diced par boiled butternut squash
  • 1/2 c dry sherry
  • 1/2 tsp Thyme
  • 1 c Chicken Broth
  • 4 c Milk
  • Salt and Pepper
Instructions
  1. Boil the onion, celery root, sherry, thyme and chicken broth until the celery root is tender.
  2. Add the milk and scald.
  3. Thicken with roux (equal parts butter and flour), add salmon and squash.
  4. Bring to a boil and adjust seasonings.
Recipe Notes

Try substituting pumpkin instead of butternut squash.

Filed Under: Moderate Flavor, Salmon Tagged With: Gourmet, Winter

Coho Salmon with Celeriac and Stone Ground Mustard

Coho Salmon Fillets - Flash Frozen

Print Recipe
Coho Salmon with Celeriac and Stone Ground Mustard
Cook Time 20 minutes
Servings
People
Ingredients
  • 12 oz pkg Coleson's Catch Coho Salmon
  • 1 cup celery root diced 
  • 4 strips Bacon
  • 2 Tbsp Butter
  • 1/2 c Onion diced
  • 1/4 c Chicken Broth
  • 2 Tbsp Whole Grain Mustard
  • Salt and Pepper
Cook Time 20 minutes
Servings
People
Ingredients
  • 12 oz pkg Coleson's Catch Coho Salmon
  • 1 cup celery root diced 
  • 4 strips Bacon
  • 2 Tbsp Butter
  • 1/2 c Onion diced
  • 1/4 c Chicken Broth
  • 2 Tbsp Whole Grain Mustard
  • Salt and Pepper
Instructions
  1. Cook the Salmon any which way you want.
  2. Cut the bacon into thin strips. Sauté until crisp; drain the grease on to a sheet pan.
  3. Toss the celery root with salt and pepper and place on bacon greased sheet pan.
  4. Roast until brown and tender at 375 degrees F. about 20 minutes.
  5. Sauté the onions in the butter until they start to brown.
  6. Add chicken broth and mustard; heat through and adjust seasonings.
  7. Toss with celery root.
Recipe Notes

Serve Salmon with celery root mixture with side salad.

Filed Under: Moderate Flavor, Salmon Tagged With: Simple, Spring

Product Categories

  • Finfish Mild Flavor
  • Finfish Moderate Flavor
  • Shellfish
  • Shrimp
  • Specialty Fish

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