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.

Calamari Steak with Eggplant and Spicy Peanut Sauce

Calamari Steaks

Calamari Steaks
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Calamari Steak with Eggplant and Spicy Peanut Sauce

Course Main Dish
Servings 2 People

Ingredients

  • 1 pkg. Coleson's Catch Calamari Steaks thawed and cut into strips
  • Flour
  • 2 c Eggplant peeled and diced
  • 1/2 c Onion diced
  • 1/2 c Chicken Broth
  • 1/2 tsp Cumin
  • 1/2 tsp Ginger
  • 1/2 c Chunky Peanut Butter
  • 1/4 tsp crushed red chilies 
  • 1/4 c cream
  • 1/4 c Canola oil
  • Salt and Pepper
  • 2 Tbsp Fresh Cilantro chopped

Instructions

  • Sauté the onions in the oil until clear.
  • Add eggplant, cook until soft and lightly brown.
  • Add chicken broth and spices, bring to a boil.
  • Add peanut butter and stir to melt it in.
  • Add heavy cream, bring to a boil. Adjust seasoning.
  • Dry the calamari with a paper towel.
  • Season with salt and pepper.
  • Dust with flour.
  • In a sauté pan heat a Tbsp of oil and quickly saute the calamari until warmed through - it gets tough easily.
  • Mix with the eggplant.

Notes

Serve with rice or soft Chow Mien noodles. Garnish with cilantro.

Seafood Pesto Linguini

Coleson's Catch - Cropped
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Seafood Pesto Linguini

Course Main Dish
Servings 6 People

Ingredients

  • 32oz. pkg. Coleson's Catch Green Mussel on the Half Shell
  • 12oz. pkg. Coleson's Catch Calamari clean and cut into thin circles
  • 12oz. pkg. Coleson s Catch Mahi-Mahi no skin and cut into strips
  • 4 c cooked Linguini
  • 1/2 c Pesto: you can buy it prepared or make your own
  • 1/2 c Chicken Broth
  • 4 c Heavy Cream
  • Diced tomatoes grated parmesan cheese and toasted pine nuts for garnish.

Instructions

  • Saute the pesto a little...it will tend to stick, so add the chicken broth and simmer.
  • Add the heavy cream and reduce until slightly thick; add the fish and shellfish and simmer for 3-5 minutes.
  • Heat the cooked Linguini in hot water and drain.

Notes

Place the pasta in one large bowl or in individual bowls and top with the sauce, arranging the shellfish attractively. Top with the diced tomatoes, grated Parmesan cheese and toasted pine nuts.

Angel Hair Pasta with Calamari

Calarami Squid

Calamari Steaks
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Angel Hair Pasta with Calamari

Course Main Dish
Servings 2 People

Ingredients

  • 12oz. pkg. Coleson's Catch Calamari clean and cut into circles
  • 2 c cooked black angel hair pasta
  • 2 c cooked white angel hair pasta
  • 2 Tbsp olive oil
  • 2 Tbsp chopped garlic
  • 1/2 c White Wine
  • 1 c Tomatoes diced
  • 1/4 c chopped fresh basil
  • 3 c Chicken Broth
  • Salt and Pepper
  • 1 tbsp Extra Virgin Olive Oil

Instructions

  • Saute the garlic in the olive oil, add the white wine, tomatoes and basil. Simmer.
  • Add the broth, salt and pepper.
  • Bring to a boil and add all the calamari; simmer for 2 minutes and add the pasta.
  • Heat through.
  • Top with Parmesan cheese.

Notes

Black angel hair pasta is available in specialty stores and gourmet food catalogs. It is dyed black with squid ink.

Portuguese Fish Stew

Yellowfin Tuna

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Portuguese Fish Stew

Course Main Dish, Soup
Cook Time 10 minutes
Total Time 10 minutes
Servings 2 People

Ingredients

  • 12 Oz. pkg Coleson’s Catch Tuna Steaks cut into a 1/2 inch dice
  • 2/3 c Yellow Onion diced
  • 2 Tbsp chopped garlic
  • 2 Tbsp olive oil
  • 1/4 c chopped basil
  • 1/2 c red wine
  • 2 c Chicken Broth
  • 1 c diced potatoes
  • 1 c Tomato Sauce
  • 1 Tbsp tomato paste
  • 1/2 tsp Salt and Pepper
  • 2 Tbsp Extra Virgin Olive Oil

Instructions

  • Sauté the onions, garlic and basil in the oil, add the wine and broth and when it starts to boil, add the potatoes.
  • When the potatoes are al dente (cooked but still firm), add the tomato sauce, tomato paste, salt, pepper and olive oil.
  • Bring to boil and simmer for 5 minutes.
  • Then, add the tuna and simmer for 5 more minutes.

Stone-Ground Mustard Ahi Tuna with Spinach and Pine Nuts

Yellowfin Tuna

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Stone-Ground Mustard Ahi Tuna with Spinach and Pine Nuts

Course Main Dish
Cook Time 5 minutes
Total Time 5 minutes
Servings 2 People

Ingredients

  • 1 pkg Coleson’s Catch Ahi Tuna thawed
  • 2 Tbsp Stone Ground Mustard
  • 4 c Spinach Leaves
  • 1/3 c Red Onion diced 
  • 1/4 c Chicken Broth
  • 1/4 c pine nuts toasted
  • Salt and Pepper

Instructions

  • In a saute pan simmer the onions until tender.
  • Add spinach and toss lightly and remove.
  • Season with salt and pepper.
  • Season the Ahi Tuna with salt and pepper, spread with the mustard and bake at 400° for 5 minutes.
  • Toss the pine nuts with the spinach just before serving.

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