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.

Pecan Baked Catfish Fillets with Celery Root

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 Pecan Baked Catfish Fillets with Celery Root
Catfish Fillets
Cook Time 20 minutes
Servings
People
Ingredients
Cook Time 20 minutes
Servings
People
Ingredients
Catfish Fillets
Instructions
  1. Season the celery root with salt and pepper and toss in the olive oil, spread on a sheet pan.
  2. Salt and pepper the catfish fillets.
  3. Mix the Dijon mustard and melted butter, spread on one side of the catfish.
  4. Sprinkle with the pecans and place them on top of the celery root.
  5. Bake at 400 degrees for approximately 20 minutes.

Tarragon Mustard

Print Recipe
 Tarragon Mustard
Course Sauces
Passive Time 24 hours
Servings
People
Ingredients
Course Sauces
Passive Time 24 hours
Servings
People
Ingredients
Instructions
  1. Blend all ingredients and refrigerate for 24 hours.
Recipe Notes

Good with Assorted Gourmet Sausages.

Mussel Meat Entrée Salad

Kono Mussels

Print Recipe
 Mussel Meat Entrée Salad
Course Main Dish, Salad
Passive Time 1-2 hours
Servings
People
Ingredients
Course Main Dish, Salad
Passive Time 1-2 hours
Servings
People
Ingredients
Instructions
  1. Mix vinaigrette recipe ingredients 24 hours before using.
  2. Marinate the mussels in the vinaigrette for 1-2 hours.
  3. Then assemble the salad by tossing together with the remaining ingredients.
Recipe Notes

This delicious, healthy and easy to prepare recipe is also excellent for other Coleson's Catch® seafood items like Halibut, Tuna, Mahi-Mahi, Chilean Sea Bass, Swordfish, Orange Roughy and Tilapia. Enjoy!

Gravlox

Print Recipe
 Gravlox
Servings
People
Ingredients
Servings
People
Ingredients
Instructions
  1. Mix salt, sugar, and pepper.
  2. Place half the salmon, skin side down, in a glass or stainless steel pan and sprinkle half the mixture over the flesh of the salmon.
  3. Spread the dill over the salmon.
  4. Sprinkle the other half of the mixture over the remaining salmon flesh, and quickly flip it over top of the salmon in the dish.
  5. The skin side should be up, the two flesh sides together.
  6. If the pieces do not match in shape, place the thick side against the thin side.
  7. Cover the fish with a piece of plastic and then foil.
  8. Place a light weight, such as a cutting board, on top and refrigerate.
  9. The salmon will release liquid during the next 48 hours; drain off.
  10. Turn the salmon twice a day.
Recipe Notes

To serve, cut into thin slices and cut off the skin (like lox). Serve with the sauce. Make the sauce by blending all ingredients except dill. Stir in the dill.

Additional Comments: Gravlox will keep for two weeks.

Chilean Sea Bass with Mustard Caper Sauce

Chilean Sea Bass

Print Recipe
 Chilean Sea Bass with Mustard Caper Sauce
Servings
People
Ingredients
Servings
People
Ingredients
Instructions
  1. Simmer the first 4 ingredients for 5 minutes. 
  2. Add cream and bring to a boil. 
  3. Thicken with roux and simmer 3 minutes. 
  4. Add final ingredients and heat through. 
  5. Adjust salt and pepper to taste.

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