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.

Salmon Fillet with Tangerine and Pomegranate

Coho Salmon Fillets - Flash Frozen

Coho Salmon Fillets - Flash Frozen
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Salmon Fillet with Tangerine and Pomegranate

Cook Time 6 minutes
Total Time 6 minutes
Servings 2 People

Ingredients

  • 12 oz pkg Coleson’s Catch Salmon Fillet
  • 3/4 c Tangerine segments
  • 1 tsp Tangerine zest
  • 1/2 c Pomegranate Seeds
  • 1 1/4 c Red Onion diced
  • 1/2 c White Wine
  • 1/2 c Chicken Broth
  • 1 Tbsp Mint chopped
  • Salt and Pepper

Instructions

  • Simmer onions in the wine until the wine is almost gone.
  • Add chicken broth, bring to a boil.
  • Add the salmon and simmer covered until the salmon is half done, 3 minutes or so.
  • Add the other ingredients and cover for another 3 minutes.
  • If it seems dry add more broth.
  • Adjust seasonings.

Notes

Serving Suggestions: Rice, bulgur, salad or fresh vegetable such as broccoli.

Mahi-Mahi Quenelles

Packaged Mahi-Mahi Fillets - Flash Frozen

Packaged Mahi-Mahi Fillets - Flash Frozen
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Mahi-Mahi Quenelles

Servings 2 People

Ingredients

  • 12 oz pkg Coleson's Catch Mahi-Mahi no skin, cut into strips
  • 1 Egg
  • 1/4 c Heavy Cream
  • 1 Tbsp Shallot chopped
  • Salt and Pepper
  • Plain white breadcrumbs approx. 1 cup
  • Broth for light version:
  • 3 c Chicken Broth
  • 2 Tbsp Shallots chopped
  • 1/2 c Carrots diced
  • 1/2 c Celery diced

Instructions

  • In a food processor, puree the Mahi-Mahi, add the egg, cream, shallot and seasoning; blend until smooth. Add the breadcrumbs.
  • The mixture should no longer be sticky-gooey but more like a paste. Add more breadcrumbs if needed.
  • In playing with it, you can recognize the right texture for a fluffy quenelle-not too stiff but doesn't fall apart. Chill mixture.
  • Light version:
  • Bring the broth and vegetables to a boil and simmer for 5 minutes.
  • Using 2 hot spoons, form the quenelles into egg form and drop into the liquid when all are formed cover the pot and simmer.
  • Depending on the size of the quenelles, it will take 5 or so minutes. What you now have is a light broth soup. 
  • If you want it a bit richer, drain most of the broth and add heavy cream and bring to a boil (not with the quenelles in it, set them aside). Now it is more of a fish dish with a light cream sauce.

Coconut Milk Mahi-Mahi Soup

Packaged Mahi-Mahi Fillets - Flash Frozen
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Coconut Milk Mahi-Mahi Soup

Cook Time 23 minutes
Total Time 23 minutes
Servings 2 People

Ingredients

  • 12 oz pkg Coleson's Catch Mahi-Mahi no skin and diced
  • 1 can Coconut Milk
  • 1/2 c Green Onion sliced
  • 1 c kernel corn
  • 1/2 tsp Thyme
  • 1/2 tsp Allspice
  • 2 c Chicken Broth
  • Salt and Pepper

Instructions

  • Simmer all the ingredients except the fish for 20 minutes.
  • Add fish and simmer for 3-5 minutes.

Seafood “Flavor-fresh” Enchiladas

Coleson's Catch - Cropped
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Seafood "Flavor-fresh" Enchiladas

Cook Time 30 minutes
Total Time 30 minutes
Servings 2 People

Ingredients

  • 1+ cup of any combination of Coleson's Catch cooked seafood * see note
  • 10 Corn Tortillas
  • 3/4 c Roasted Tomatoes diced
  • 1/2 c Roasted Green and/or Yellow Bell Pepper diced
  • 1/2 c Sauteed Mushrooms chopped (see Tasty Tidbits)
  • 1+ c Mozzarella Cheese grated
  • 1 c Chicken Broth

Instructions

  • To assemble:
  • Dip a tortilla in chicken broth and place on a plate.
  • Sprinkle with some of each filling and roll up and place in a greased, square glass cooking dish and repeat until the filling is used up.
  • Pour the chicken broth over the top and sprinkle with cheese.
  • Cover with foil and bake at 350F for 30 minutes.
  • Serve with garlic bread and salad.

Notes

This is a good way to use leftovers or plan ahead when cooking fish or seafood with the intention to have leftovers. I like to use a combination of colors and textures: salmon, Mahi-Mahi, shrimp and scallops.

Mahi-Mahi with Asparagus, Bell Peppers and Dill

Packaged Mahi-Mahi Fillets - Flash Frozen

Packaged Mahi-Mahi Fillets - Flash Frozen
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Mahi-Mahi with Asparagus, Bell Peppers and Dill

Servings 4 People

Ingredients

  • 2 pkg Coleson's Catch Mahi-Mahi thawed
  • 1 cup Red and Yellow Bell Pepper diced
  • 1/2 cup Onion diced 
  • 1 cup Asparagus sliced
  • 1/2 cup Fresh Dill chopped
  • 1/2 cup Chicken Broth
  • 1/2 cup Butter
  • Salt and Pepper to taste

Instructions

  • Cook the Mahi-Mahi any style (pan fry, baked, broiled).
  • Sauté the bell pepper and onion until tender.
  • Add the chicken broth, dill and asparagus and bring to a boil.
  • When the asparagus is tender add the butter; when the butter is melted it is done.

Notes

One way to cook the Mahi-Mahi is to add it to the sauce and simmer until cooked. This adds extra flavor to the fish.

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