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.

Dessert Polenta

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 Dessert Polenta
Course Dessert
Servings
People
Ingredients
Course Dessert
Servings
People
Ingredients
Instructions
  1. Simmer ingredients until smooth and creamy, stirring constantly.
  2. Top with something yummy! Maybe ice cream or...caramel... pears, apples or bananas.
Recipe Notes

Topping:

Bring topping ingredients to a boil and simmer until it starts to thicken. Add 2 c. sliced or diced fruit, bring to a boil and simmer until tender. Adding a bit of cinnamon, vanilla, rum or brandy is nice.

Basic Savory Polenta–Creamy, Sautéed and Deluxe

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 Basic Savory Polenta--Creamy, Sautéed and Deluxe
Course Side Dish
Cook Time 10 minutes
Servings
People
Ingredients
Course Side Dish
Cook Time 10 minutes
Servings
People
Ingredients
Instructions
  1. In a heavy saucepan bring all the ingredients except half and half to a boil.
  2. Simmer for approximately 10 minutes or until the cornmeal is smooth and not gritty. Stir frequently.
  3. Add half and half to achieve the desired creaminess.
  4. It will get thicker as it cools so I make mine a little thinner so it doesn't get gummy half way through eating.
Recipe 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.

Creamy Polenta

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 Creamy Polenta
Servings
People
Ingredients
Servings
People
Ingredients
Instructions
  1. In a sauce pan, combine chicken stock, garlic, basil and cornmeal, using a whisk to thoroughly mix ingredients.
  2. Cook over medium heat, stirring regularly.
  3. As it comes to a boil, it will thicken; cook for another 15 minutes until the mixture is smooth. (Add water if the mixture becomes too thick..)
  4. Add the cheese and the cream, and continue to cook until the cheese is melted.
Recipe Notes

Serve under sauteed Calamari Nicoise.

Swordfish With Corn Cakes and Black Bean Salsa

Swordfish Steaks

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 Swordfish With Corn Cakes and Black Bean Salsa
Servings
Person
Ingredients
Servings
Person
Ingredients
Instructions
  1. Marinade: Combine Marinade ingredients and marinate swordfish.
  2. Corn Cakes: Whisk eggs and half and half. Add remaining ingredients and whisk until smooth. Add flour if you prefer thicker pancakes, or half and half if you prefer thinner. Cook as you usually cook pancakes.
  3. Corn and Black Bean Salsa: Combine all ingredients and chill.
  4. Sour Cream Drizzle: Puree sour cream with garlic and cilantro.
  5. Broil swordfish. Place corn cake on plate. Place swordfish on top of corn cake. Top with salsa and drizzle with sour cream drizzle.
Recipe Notes

Marinade: Combine Marinade ingredients and marinate swordfish. Corn Cakes: Whisk eggs and half and half. Add remaining ingredients and whisk until smooth. Add flour if you prefer thicker pancakes, or half and half if you prefer thinner. Cook as you usually cook pancakes. Corn and Black Bean Salsa: Combine all ingredients and chill. Sour Cream Drizzle: Puree sour cream with garlic and cilantro. Broil swordfish. Place corn cake on plate. Place swordfish on top of corn cake. Top with salsa and drizzle with sour cream drizzle.

African-Marinated Mahi-Mahi With Sadza

Packaged Mahi-Mahi Fillets - Flash Frozen

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 African-Marinated Mahi-Mahi With Sadza
Cook Time 10-20 minutes
Servings
Ingredients
Cook Time 10-20 minutes
Servings
Ingredients
Instructions
  1. Blend marinade ingredients and marinate the Mahi-Mahi for 24 hours. Broil.
  2. For Sadza: Mix the cornmeal with the remaining ingredients in a sauce pan. Heat the mixture while whisking continuously.
  3. Cook until cornmeal is soft and mixture is thick--approximately 10-20 minutes.
Recipe Notes

If using unsalted peanut butter, add 1/4 tsp. salt.

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