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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Mahi-Mahi with Chinese Long Beans

Packaged Mahi-Mahi Fillets - Flash Frozen

Filed Under: Finfish, Autumn, Mahi-Mahi, Moderate Flavor

Seafood Stew Nicoise

Coleson's Catch - Cropped
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Seafood Stew Nicoise

Course Main Dish, Soup
Cook Time 23 minutes minutes
Total Time 23 minutes minutes
Servings 6 People

Ingredients

  • 32oz pkg Coleson's Catch Pacific Delight Greenshell 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 strip
  • 2 Tbsp olive oil
  • 1 c sliced leeks
  • 1/2 c diced fennel root
  • 1/2 c diced carrot
  • 2 Tbsp chopped garlic
  • 1/4 c chopped fennel herb from the top of the fennel root
  • 1 Tbsp Italian seasoning
  • 3 c diced tomatoes canned tend to have a better color than fresh
  • 2 c Chicken Broth
  • 2 dozen Nicoise olives

Instructions

  • Using a large saucepan, saute the leeks, fennel, carrot and garlic.
  • Add everything else except the fish and shellfish items.
  • Simmer for 20 minutes and check seasoning.
  • Add fish and shellfish and simmer for 3-5 minutes, until fish is cooked.

Filed Under: Shellfish, Calamari Recipes, Mahi-Mahi, Mussels Tagged With: Autumn Recipes, Simple

Baked Walnut Mahi-Mahi

Packaged Mahi-Mahi Fillets - Flash Frozen

Packaged Mahi-Mahi Fillets - Flash Frozen
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Baked Walnut Mahi-Mahi

Servings 4 People

Ingredients

  • 2 lb. Coleson's Catch Mahi-Mahi
  • 1/2 cup graham crackers
  • 1/2 cup toasted walnuts
  • 1/2 tsp. Allspice
  • 1/2 tsp. Black Pepper
  • 1 Tbsp. walnut oil or butter

Instructions

  • Chop crackers and walnuts in the Cuisinart until fine, and add allspice, pepper and oil or butter.
  • Sprinkle the Mahi-Mahi with salt and spread the top with a generous coating of the mixture; Bake at 400F for 7-10 minutes.

Notes

Serve with Autumn Israeli Cous Cous and Cranberry Chutney.

Filed Under: Moderate Flavor, Mahi-Mahi Tagged With: Autumn Recipes, Simple

Mahi-Mahi and Mango Wrap

Packaged Mahi-Mahi Fillets - Flash Frozen

Packaged Mahi-Mahi Fillets - Flash Frozen
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Mahi-Mahi and Mango Wrap

Servings 2 People

Ingredients

  • 12 oz pkg Coleson's Catch Mahi-Mahi cut into chunks
  • 3 c shredded iceberg lettuce
  • 1 c Mango Salsa
  • 2 tortillas

Instructions

  • Season Mahi-Mahi and cook in your preferred style (saute, grilled, pan-fried).
  • When cooked, dice and mix with the other ingredients.
  • Warm tortillas over a flame, in the microwave or in a saute pan. 
  • Arrange half of the mixture in the center of the tortilla.
  • Fold in the 2 sides a few inches and roll the tortilla forward to enclose mixture, secure with two toothpicks. Cut in half.

Notes

*See the Mango Salsa recipe.

Filed Under: Moderate Flavor, Mahi-Mahi Tagged With: Simple, Summer Seafood Recipes

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.

Filed Under: Moderate Flavor, Mahi-Mahi Tagged With: Simple, Winter

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