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 2 People

Ingredients

  • 2 c Milk
  • 1/2 c Sugar
  • 1 c cornmeal
  • Topping:
  • 2 Tbsp Butter
  • 3/4 c brown sugar
  • 1/2 c Heavy Cream
  • 2 c Fruit sliced or diced

Instructions

  • Simmer ingredients until smooth and creamy, stirring constantly.
  • Top with something yummy! Maybe ice cream or...caramel... pears, apples or bananas.

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
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.

Creamy Polenta

Coleson's Catch - Cropped
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Creamy Polenta

Servings 2 People

Ingredients

  • 1 c. Cornmeal
  • 3 c chicken stock
  • 2 Tbsp. chopped garlic
  • 2 Tbsp. chopped basil
  • 1/2 c Parmesan cheese
  • 1 tsp. salt
  • 1/2 c heavy cream

Instructions

  • In a sauce pan, combine chicken stock, garlic, basil and cornmeal, using a whisk to thoroughly mix ingredients.
  • Cook over medium heat, stirring regularly.
  • 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..)
  • Add the cheese and the cream, and continue to cook until the cheese is melted.

Notes

Serve under sauteed Calamari Nicoise.

Swordfish With Corn Cakes and Black Bean Salsa

Swordfish Steaks

Swordfish Steaks
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Swordfish With Corn Cakes and Black Bean Salsa

Servings 1 Person

Ingredients

  • 8oz. Coleson's Catch Swordfish Steaks 1 per person
  • Marinade:
  • 1/4 c. White Wine
  • 1/2 tsp. Salt
  • 1/2 tsp. pepper
  • 1 Tbsp. olive oil
  • 1 Tbsp. Cilantro
  • 1 tsp. garlic chopped
  • Corn Cake Batter:
  • 3 eggs
  • 1 c. Half and half
  • 2 Tbsp. Onion finely diced
  • 1/2 tsp. Salt
  • 1/2 tsp. pepper
  • 1/2 tsp. Cumin
  • 1/2 tsp. Chili Powder
  • 1 tsp. baking powder
  • 3/4 c. cornmeal
  • 3/4 c. Flour
  • 1/2 c. corn
  • Corn and Black Bean Salsa:
  • 1/4 c. Red Bell Pepper
  • 1/4 c. Green Bell Pepper
  • 1/4 c. Red Onion
  • 1/2 c. Black Beans cooked
  • 1/2 c. corn 2 tbsp. lemon juice
  • 1 Tbsp. Tabasco sauce
  • 1 Tbsp. cilantro salt and pepper to taste
  • Sour Cream Drizzle:
  • 1/2 c. Sour Cream
  • 1 tsp. garlic
  • 1 tsp. Cilantro

Instructions

  • 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.

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

Packaged Mahi-Mahi Fillets - Flash Frozen
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African-Marinated Mahi-Mahi With Sadza

Cook Time 10 minutes
Total Time 10 minutes

Ingredients

  • Marinade:
  • 1 Tbsp. lemon
  • 1 tsp. Ginger
  • 2 Tbsp. Peanut Butter
  • 1/4 c. tomato juice
  • 1 Tbsp. garlic chopped
  • 1 tsp. Curry Powder
  • hot chili peppers to taste
  • Sadza:
  • 1 c. cornmeal finely ground
  • 4 c. cold water or chicken stock
  • 1 tsp. garlic
  • 1 tsp. Cumin

Instructions

  • Blend marinade ingredients and marinate the Mahi-Mahi for 24 hours. Broil.
  • For Sadza: Mix the cornmeal with the remaining ingredients in a sauce pan. Heat the mixture while whisking continuously.
  • Cook until cornmeal is soft and mixture is thick--approximately 10-20 minutes.

Notes

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

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