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.

Sautéed Prawns with Cilantro & Avocado

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Sautéed Prawns with Cilantro & Avocado

Course Appetizer
Servings 2 People

Ingredients

  • 12 pcs Coleson's Catch Raw Black Tiger Prawns 16/20 peeled 
  • 1 Avocado ripe yet firm, halved and sliced in thick slices
  • 1 Tomato ripe yet firm, halved and cut into three wedges
  • 1 Tbsp Garlic chopped
  • 1/4 c Dry sherry
  • 1/4 c Chicken Stock
  • 1/2 c Heavy Cream
  • 1/4 c Cilantro chopped
  • Salt and Pepper
  • Flour for dusting
  • Oil for sauteing

Instructions

  • Salt and pepper the prawns and dust with flour.
  • Heat the oil in a sauté pan and lightly sauté the prawns.
  • Add the garlic, sherry and stock.
  • Simmer for 1 minute and add the cream and cilantro.
  • Simmer for 1 minute and add the avocado and tomato slices.
  • When it comes to a boil, it is ready to serve.

Notes

Serve with rice or mashed potatoes.

Seafood and Sweet Anise (Fennel Root) Fettuccine

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Seafood and Sweet Anise (Fennel Root) Fettuccine

Course Main Dish

Ingredients

  • 1 1/2 lbs. Coleson's Catch Seafood cut into similar size pieces
  • 2 bulbs thinly sliced sweet anise
  • 2 Tbsp Shallots minced
  • 1/3 c dry sherry
  • 2 Tbsp Butter
  • 1/2 c Chicken Stock
  • 1/2 tsp Allspice
  • 2 c Heavy Cream
  • 1/2 c roasted pecans
  • 3/4 tsp Black Pepper
  • 4 c cooked fettuccine

Instructions

  • Sauté the shallots in the butter, add the sherry.
  • Once the sherry is almost evaporated add the chicken stock, allspice, black pepper and anise root.
  • Once the chicken stock is evaporated, add the heavy cream and continue cooking until the cream begins to thicken.
  • Add seafood and cook through; add pecans, toss with fettuccine.
  • Top with the feathery leaves from the anise as garnish.

Notes

Choose a combination of seafood. Example: scallops, salmon and perch.

Scallops with Sherry, Shallots and Mushrooms

Large Scallops

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Scallops with Sherry, Shallots and Mushrooms

Course Appetizer
Servings 2 People

Ingredients

  • 12 oz Coleson’s Catch Scallops
  • Marinade:
  • 1/2 c dry sherry
  • 1 Tbsp chopped shallots
  • 1/4 tsp Thyme salt and pepper
  • Other ingredients:
  • Button mushrooms
  • Red Onion
  • Other option: bell pepper

Instructions

  • Mix marinade ingredients.
  • Marinate scallops at least one hour, turning occasionally.
  • Grill on skewers (see Serving Suggestions).

Notes

To make skewers alternate whole scallops with the button mushrooms and onion strips. Brush with oil. For pouches, oil the foil and place ingredients in middle and seal by folding the ends.

Mussels With Cream And Capers

Kono Mussels

Kono Mussels
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Mussels With Cream And Capers

Course Appetizer
Servings 2 People

Ingredients

  • 1 pkg Coleson's Catch Kono Mussels on Half Shell
  • 1/2 c Onion diced
  • 1 Tbsp chopped garlic
  • 1/4 c dry sherry
  • 1 pint Heavy Cream
  • 1 tsp Lemon Juice
  • 1/4 c capers 
  • Black Pepper
  • 1 c baby spinach

Instructions

  • In a medium saucepan, simmer the onion and garlic in the sherry until the sherry is almost gone.
  • Add cream and reduce to the desired thickness.
  • Add the lemon, capers, and pepper.
  • Bring back to a boil and remove from heat.
  • In a large saucepan, boil enough water to cover the mussels.
  • Plunge the mussels into the water for one minute, drain, and place in a large bowl.
  • Cover with the sauce, add spinach, and toss to wilt.

Notes

Serving Suggestions: All you need now is a great loaf of bread and a salad.

Tuna with Sherry Marinade

Yellowfin Tuna

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Tuna with Sherry Marinade

Course Main Dish
Servings 2 People

Ingredients

  • 12 oz Coleson’s Catch Tuna Steaks
  • 1/4 c dry sherry
  • 1 tsp garlic chopped
  • 1 tsp Shallot chopped
  • 1 Tbsp Parsley chopped
  • Salt
  • olive oil

Instructions

  • Marinate tuna in sherry, garlic, shallots and parsley for at least an hour.
  • Sprinkle with salt and brush with oil; cook over an open flame or in a hot oven or broiler.

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