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.

Mahi Mahi with Leeks and Carrots

Packaged Mahi-Mahi Fillets - Flash Frozen

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 Mahi Mahi with Leeks and Carrots
Course Main Dish
Servings
People
Ingredients
Course Main Dish
Servings
People
Ingredients
Instructions
  1. In a medium sauce pan, simmer the leeks, mushrooms, and garlic in the wine and chicken broth until the liquid is gone.
  2. Add the cream and the carrots and boil to reduce to a slightly thick sauce. 
  3. Add the butter and simmer until melted and to the desired thickness. 
  4. Season and flour the mahi-mahi and saute until golden brown. 
  5. Toss the chervil in to the sauce, top the mahi-mahi with it. 
  6. Serve with any starch--potatoes are nice with this.

Black Pepper Crusted Scallops on a Stick

Large Scallops

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 Black Pepper Crusted Scallops on a Stick
Course Appetizer
Passive Time 1 hour
Servings
People
Ingredients
Course Appetizer
Passive Time 1 hour
Servings
People
Ingredients
Instructions
  1. Marinate the scallops in the combined mixture of wine, lemon juice, 1/4 tsp salt and 1/4 tsp pepper for at least an hour.
  2. Cut the vegetables into uniform pieces thinner than the scallops, otherwise the scallops won't touch the grill and won't get good color and charring.
  3. If you are anti-charring, then make the vegetables thicker.
  4. Blanch the vegetables for a minute to make them pliable so they won't break when the stick goes through them. 
  5. Press the scallops individually into the pepper to coat, and skewer them alternately with the vegetables allowing for the flat side of the scallop to be exposed to the grill.
  6. At this point, spray them with an anti-sticking product so as not to disturb the pepper and place on a ready grill.
  7. Scallops are the most notoriously over-cooked seafood; however, over-cooking destroys them, so just warm them through.
  8. Serve with warm or cold bulgur wheat.
Recipe Notes

A quality peppercorn is a must on this recipe - at the very least it must be a fresh batch and freshly ground. My peppercorns of choice are the superb berry from the Malabar Coast of India: the Tellicherry.

King Crab Legs with White Wine and Parsley

King Crab Legs

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 King Crab Legs with White Wine and Parsley
Course Appetizer, Main Dish
Cook Time 5 minutes
Servings
People
Ingredients
Course Appetizer, Main Dish
Cook Time 5 minutes
Servings
People
Ingredients
Instructions
  1. Simmer the wine, garlic, and chicken stock for 5 minutes.
  2. Add the lemon juice, parsley, and crab; heat through.
Recipe Notes

Serve as an appetizer with French Bread or as an entree over pasta.

Angel Hair with Mussels

Kono Mussels

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 Angel Hair with Mussels
Course Main Dish
Servings
People
Ingredients
Course Main Dish
Servings
People
Ingredients
Instructions
  1. In a sauté pan, add wine, broth, garlic, saffron, tomatoes, salt and pepper.
  2. Bring to a boil.
  3. Place the Mussels, meat side down, in the sauté pan.
  4. Simmer until heated through.
  5. Add butter and pasta and heat through.
  6. Garnish with chopped parsley.
Recipe Notes

Serve with garlic bread and salad.

Mussels with Vidalia Onions and Mustard Greens

Kono Mussels

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 Mussels with Vidalia Onions and Mustard Greens
Course Appetizer
Cook Time 10-15 minutes
Servings
People
Ingredients
Course Appetizer
Cook Time 10-15 minutes
Servings
People
Ingredients
Instructions
  1. In a medium sauce pan, add all ingredients except the mussels, simmer for 2-3 minutes.
  2. Add mussels, cover and simmer until warmed through, about 2 minutes.
  3. Melt butter in a large sauté pan.
  4. Add onion, salt and pepper; cook to your liking - I like them almost to the point of browning.
  5. Stir in parsley.
  6. Fill the shells with the butter mixture.
  7. Place on a sheet pan and bake at 350° for 10-15 minutes.
Recipe Notes

I like them just warmed through as they are more tender that way.

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