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.

Braised Lamb Shanks with Cranberries

Print

Braised Lamb Shanks with Cranberries

Course Main Dish
Servings 6 People

Ingredients

  • 4 lb lamb shanks or 2 lbs lamb meat cut into cubes
  • 1 Onion diced
  • 2 Tbsp garlic chopped
  • 2 Tbsp Ginger grated
  • 1 Tbsp Fennel Seed
  • 2 Tbsp fresh basil chopped
  • 1 c Fresh Cranberries
  • 1/2 c brown sugar
  • Salt and Pepper
  • 2 c Chicken Broth
  • 1/4 c olive oil

Instructions

  • Salt and pepper the lamb and dust with flour.
  • Sauté in hot oil until brown, add the onions and caramelize.
  • Add all other ingredients and simmer until tender adding more liquid if needed.
  • Nice when served with creamy polenta.

Prawns, Scallops and Red Bell Peppers with Sautéed Polenta

Print

Prawns, Scallops and Red Bell Peppers with Sautéed Polenta

Course Main Dish

Ingredients

  • 12 Coleson's Catch Tiger Prawns peeled & deveined
  • 20 Coleson’s Catch Scallops
  • 1 c Onions finely sliced
  • 2 c Red Bell Pepper finely sliced
  • 1/4 c olive oil
  • 1/2 c Chicken Broth
  • 1/2 c balsamic vinegar
  • Salt and Pepper

Instructions

  • In a large sauté pan caramelize the onions in the olive oil, add the red bell peppers, vinegar and chicken broth and simmer until tender.
  • Add more chicken broth if needed.
  • Dust the prawns and scallops in flour and sauté them until golden brown.
  • Combine them with the bell peppers and simmer for a minute or two.
  • Pour over sautéed polenta.

Basic Savory Polenta–Creamy, Sautéed and Deluxe

Print

Basic Savory Polenta--Creamy, Sautéed and Deluxe

Course Side Dish
Cook Time 10 minutes
Total Time 10 minutes
Servings 2 People

Ingredients

  • 2 c. Chicken Broth
  • 1 Tbsp garlic chopped
  • 1 tsp Italian seasoning
  • 2 Tbsp fresh basil chopped
  • Salt and Pepper
  • 1 c cornmeal
  • Half and half

Instructions

  • In a heavy saucepan bring all the ingredients except half and half to a boil.
  • Simmer for approximately 10 minutes or until the cornmeal is smooth and not gritty. Stir frequently.
  • Add half and half to achieve the desired creaminess.
  • It will get thicker as it cools so I make mine a little thinner so it doesn't get gummy half way through eating.

Notes

Sauteed: Use the same process as above but don't thin it as much and spread in an oiled sheet pan to cool. Spread with oil on top as well to prevent cracking. Once cool, cut into desired shapes and saute in hot oil until brown and crispy.
Deluxe: Same process as above, with the addition of 1 c. finely diced sautéed vegetables such as onions, celery, carrots, cabbage, etc.

Butternut Squash Soup With Salmon

Print

Butternut Squash Soup With Salmon

Course Soup
Servings 2 People

Ingredients

  • 1 pkg Coleson's Catch Coho Salmon trimmed of skin and bone, diced into small pieces
  • 2 c Butternut Squash peeled and diced 
  • 2/3 c Onion diced yellow 
  • 1 c Chicken Broth
  • 1 1/2 c Milk
  • 2 Tbsp Lemon Juice

Instructions

  • Simmer the onions and squash in the chicken broth until tender; puree.
  • Add the milk using more or less for your desired thickness.
  • Heat to a simmer; add the salmon and lemon juice.
  • Simmer until the salmon is cooked, approximately 3 minutes.
  • Adjust seasoning if needed.

Pink Salmon with Spicy Black Beans

Print

Pink Salmon with Spicy Black Beans

Course Main Dish
Servings 2 People

Ingredients

  • 1/2 pkg Coleson's Catch Pink Salmon or 16 oz
  • 1 1/2 c Black Beans cooked
  • 2 Tbsp Canola oil
  • 2/3 c Onion diced
  • 1 Tbsp garlic chopped
  • 1/2 c Green Pepper diced
  • 1/2 c Celery diced 
  • 1/2 c Tomato diced
  • 1/2 c Chicken Broth
  • 1/2 tsp Cumin
  • 1/2 tsp Chili Powder
  • 1 Hot Pepper of choice diced

Instructions

  • Sauté the onion until clear, add the garlic and cook but don't brown.
  • Add the celery & pepper, cook until tender.
  • Add tomato, broth, seasonings, peppers and beans.
  • Simmer until the liquid is absorbed.
  • Adjust seasonings.
  • I would cook the salmon over an open flame.

Notes

Serve with a side salad.

Contact Us

Like Us On Facebook
877-COLESON