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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Mahimahi Fillets with Cantaloupe Salsa

Packaged Mahi-Mahi Fillets - Flash Frozen

Print Recipe
Mahimahi Fillets with Cantaloupe Salsa
Course Main Dish
Servings
People
Ingredients
  • 1 pkg Coleson’s Catch Mahimahi Fillets, thawed
  • 1 Tbsp Key Lime Juice
  • 2/3 c Cantaloupe finely diced
  • 1/3 c Strawberries finely diced
  • 1/3 c Blueberries quartered
  • Hot Pepper of choice optional
  • 2 Tbsp Champagne Vinegar
  • 2 Tbsp Chives chopped
  • Salt and Pepper to taste
Course Main Dish
Servings
People
Ingredients
  • 1 pkg Coleson’s Catch Mahimahi Fillets, thawed
  • 1 Tbsp Key Lime Juice
  • 2/3 c Cantaloupe finely diced
  • 1/3 c Strawberries finely diced
  • 1/3 c Blueberries quartered
  • Hot Pepper of choice optional
  • 2 Tbsp Champagne Vinegar
  • 2 Tbsp Chives chopped
  • Salt and Pepper to taste
Instructions
  1. Season Mahimahi with lime juice, salt, and pepper; coat with oil and cook over an open flame.
  2. Mix all other ingredients and top the Mahimahi with it.
  3. Serve with a side salad.

Filed Under: Summer, Mussels, Spring Recipes

Scrambled Eggs with Salmon Fillet

Coho Salmon Fillets - Flash Frozen

Print Recipe
Scrambled Eggs with Salmon Fillet
Course Main Dish
Servings
People
Ingredients
  • ½ c thawed Coleson’s Catch Salmon Fillet skinned and cut into strips and seasoned with salt and pepper
  • 6 eggs whisked with the cream (add salt and pepper to taste)
  • 1 Tbsp Shallots diced
  • 2 Tbsp Butter
  • 2 tbsp Heavy Cream
  • 1/3 c cream cheese
  • 1 Tbsp Chives
  • ½ c Tomatoes diced
  • Salt and Pepper
Course Main Dish
Servings
People
Ingredients
  • ½ c thawed Coleson’s Catch Salmon Fillet skinned and cut into strips and seasoned with salt and pepper
  • 6 eggs whisked with the cream (add salt and pepper to taste)
  • 1 Tbsp Shallots diced
  • 2 Tbsp Butter
  • 2 tbsp Heavy Cream
  • 1/3 c cream cheese
  • 1 Tbsp Chives
  • ½ c Tomatoes diced
  • Salt and Pepper
Instructions
  1. In a large saute pan, saute the shallots over medium heat until clear.
  2. Add the salmon so there is only one layer, not stacked on top of each other. 
  3. When the salmon is cooked half way through, add the eggs.
  4. Gently stir with a rubber spatula making sure the egg on the rim does not brown. 
  5. Turn the heat off just before the eggs are done and keep gently stirring. 
  6. Place on the plate and garnish with small dollops of cream cheese, chives and tomatoes.

Filed Under: Finfish, Moderate Flavor, Salmon, Winter Fish Recipes

Mussels with Duxelles Recipe

Kono Mussels

 

Print Recipe
Mussels with Duxelles
Course Appetizer
Cook Time 15 minutes
Servings
People
Ingredients
  • 6 Coleson’s Catch Mussels thawed
  • ½ c Mushrooms use your favorite, use a mix or what is on sale
  • 2 Tbsp Butter
  • 1 Tbsp garlic chopped
  • 2 Tbsp Shallots chopped
  • ¼ c Parsley chopped
  • 1 Tbsp Tomato Sauce
  • Salt and Pepper
  • ¼ c goat cheese
  • 1 Tbsp Chives chopped
Course Appetizer
Cook Time 15 minutes
Servings
People
Ingredients
  • 6 Coleson’s Catch Mussels thawed
  • ½ c Mushrooms use your favorite, use a mix or what is on sale
  • 2 Tbsp Butter
  • 1 Tbsp garlic chopped
  • 2 Tbsp Shallots chopped
  • ¼ c Parsley chopped
  • 1 Tbsp Tomato Sauce
  • Salt and Pepper
  • ¼ c goat cheese
  • 1 Tbsp Chives chopped
Instructions
  1. Sauté the mushrooms in butter until soft; brown them as much as possible. 
  2. Puree in a food processor.  Some people like it completely smooth, some like it chunky.  You decide. 
  3. Sauté the shallots in butter until they are clear and add the garlic and lightly cook.  Do not brown. 
  4. Add the mushrooms and tomato sauce and heat through; if there is liquid, cook it until it is gone. 
  5. Adjust seasonings. 
  6. Stuff the mixture into the folds of the mussel and then on top as well. 
  7. Bake at 350° for about 15 minutes or until heated through.  If these are made in advanced and chilled it will take longer to heat through. 
  8. Top with a marble size dollop of goat cheese and chives and they are ready to serve.

Filed Under: Shellfish, Mussels, Winter Fish Recipes

Aioli Aroura Sauce

Print Recipe
Aioli Aroura
Course Sauces
Servings
People
Ingredients
  • 1 cup Mayonnaise
  • 1 Tbsp tomato paste
  • 1 Tbsp garlic minced
  • 2 Tbsp Chives chopped
  • 1 Tbsp Worcestershire sauce
  • 2 Tbsp Lemon Juice
  • 1 Tbsp horseradish
Course Sauces
Servings
People
Ingredients
  • 1 cup Mayonnaise
  • 1 Tbsp tomato paste
  • 1 Tbsp garlic minced
  • 2 Tbsp Chives chopped
  • 1 Tbsp Worcestershire sauce
  • 2 Tbsp Lemon Juice
  • 1 Tbsp horseradish
Instructions
  1. Blend all ingredients and allow to refrigerate over night.
  2. Serve with the Prawns with extra lemon wedges on the side.
Recipe Notes

Serve with the Prawns with extra lemon wedges on the side.

Filed Under: Sauces

Cod with Tricolor Carrots

Cod Fillets

Print Recipe
Cod with Tricolor Carrots
Cook Time 5 minutes
Servings
People
Ingredients
  • 1 pkg Coleson’s Catch Cod Fillets thawed
  • 1 c. Tricolor Carrots peeled and thinly sliced (mix of red, yellow & orange)
  • 1 Tbsp. Shallots diced
  • 1/3 c. Orange Juice
  • 1 Tbsp. Ginger grated
  • 1 Tbsp. Chives sliced
  • Salt and Pepper
Cook Time 5 minutes
Servings
People
Ingredients
  • 1 pkg Coleson’s Catch Cod Fillets thawed
  • 1 c. Tricolor Carrots peeled and thinly sliced (mix of red, yellow & orange)
  • 1 Tbsp. Shallots diced
  • 1/3 c. Orange Juice
  • 1 Tbsp. Ginger grated
  • 1 Tbsp. Chives sliced
  • Salt and Pepper
Instructions
  1. Place all the ingredients in a large sauté pan with cod on the bottom; cover-simmer until tender and the fish cooked.
  2. It won't take long, cod is thin, so say about 5 minutes.

Filed Under: Mild Flavor, Cod Tagged With: Simple, Spring

Product Categories

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

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