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.

Scallops with Roasted Figs and Red Onion

Large Scallops

Print Recipe
 Scallops with Roasted Figs and Red Onion
Course Appetizer
Servings
People
Ingredients
Course Appetizer
Servings
People
Ingredients
Instructions
  1. Toss figs and onion with oil and bake on a sheet pan until golden.
  2. De-glaze pan with port and put in a saucepan with broth.
  3. Bring to a boil and simmer until broth is gone and add scallops, cream, and butter.
  4. Adjust seasonings.
  5. Simmer until scallops are warmed through.
  6. Serve with a side salad.

Cod Fillets with Roasted Pumpkin

Cod Fillets

Print Recipe
 Cod Fillets with Roasted Pumpkin
Course Main Dish
Servings
People
Ingredients
Course Main Dish
Servings
People
Ingredients
Instructions
  1. Toss pumpkin, onion, allspice, thyme, salt and pepper with melted butter and place on a sheet pan large enough in a single layer.
  2. roast at 400° until golden brown - about 30 minutes. Remove from oven.
  3. Pour broth on the tray. Use a rubber spatula to de-glaze all the yummy goodness stuck to the pan.  If it needs more liquid add more broth.
  4. Pat the cod dry, season with salt and pepper. Dust with flour.  
  5. Melt butter in a saucepan. Add the cod just as the butter starts to brown and flip the fish when the flour turns brown.  
  6. The cod will cook quickly- usually the fillets are fairly thin.  
  7. Top with the pumpkin.  
  8. A salad or fresh vegetable is a nice side dish.

Halibut Steaks with Cream of Lettuce Sauce (Creme de Laitue)

Wild Halibut Steaks

Print Recipe
 Halibut Steaks with Cream of Lettuce Sauce (Creme de Laitue)
Course Main Dish
Servings
People
Ingredients
Course Main Dish
Servings
People
Ingredients
Instructions
  1. Boil the lettuce and onions in stock until very tender. Puree in blender until smooth.
  2. Return to the fire and add cream and butter and simmer for a few minutes.
  3. Adjust seasonings.
  4. In a pan, the fish can be side by side—cover with the sauce and simmer until done.
  5. Serve with a grain or potatoes.

Mahi-Mahi Fillets with Caramelized Figs and Goat Cheese

Packaged Mahi-Mahi Fillets - Flash Frozen

Print Recipe
 Mahi-Mahi Fillets with Caramelized Figs and Goat Cheese
Course Main Dish
Cook Time 4-5 minutes
Servings
People
Ingredients
Course Main Dish
Cook Time 4-5 minutes
Servings
People
Ingredients
Instructions
  1. Sauté the shallots and figs in butter until golden brown with the figs cut side down. Add the chicken stock and bring to a boil. 
  2. Melt 2 Tbsp of goat cheese into the mixture, season with salt and pepper. 
  3. Season the mahi-mahi with salt and pepper and dust with flour.  Sauté in butter 4-5 minutes depending on thickness. 
  4. On 2 plates split the spinach, place mahi-mahi on top, covering with figs.
  5. Garnish with marble size portions of goat cheese rolled in black pepper. 
  6. Top with chives, either sliced or in whole stems criss-crossed on top.

Tuna Steaks with Curried Eggplant

Yellowfin Tuna

Print Recipe
 Tuna Steaks with Curried Eggplant
Course Main Dish
Servings
People
Ingredients
Course Main Dish
Servings
People
Ingredients
Instructions
  1. In a large sauté pan, sauté the onion in oil until golden—it seems like a lot of oil but the eggplant will absorb it.
  2. Add the eggplant and sauté until brown, add more oil if it needs it—some eggplant absorb more than others. 
  3. Add the garlic, ginger, and curry powder and cook, stirring until heated through but not brown. 
  4. Add the basil, tomatoes, and chicken stock.  Simmer and let flavors blend adding more stock if needed—it may have a loose sauce texture. 
  5. Adjust seasonings. 
  6. Sink the tuna steaks into the eggplant and simmer until cooked to medium. 
  7. Do not overcook. Tuna is best cooked rare to medium; anything more and it is tough.
Recipe Notes

Serve with grain and a salad.

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