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.

Tuscan-Style Calamari Linguini

Calarami Squid

Calamari Steaks
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Tuscan-Style Calamari Linguini

Course Main Dish
Servings 2 People

Ingredients

  • For every pound of Coleson's Catch Calamari:
  • 2 Tbsp. chopped garlic
  • 2/3 Tbsp. olive oil
  • 1 tsp. Thyme
  • 1/4 c capers 
  • 1-1/2 c diced tomatoes
  • 1/2 c dry white wine
  • 1/2 c Chicken Stock

Instructions

  • Clean squid by pulling out the viscera including cartilage.
  • Rinse in cold water and cut into half inch rings. Blot dry with paper towel.
  • Saute onions in olive oil until soft and translucent.
  • Add the thyme, garlic, capers and tomatoes and saute until the tomatoes are soft.
  • Add the liquids and bring to a boil, then simmer for 5 minutes.
  • Add the cleaned and sliced squid (cut into rings and leave the tentacles whole) and simmer for 2-3 minutes.
  • Don't overcook. The squid is done when it turns opaque white.

Notes

Pour over warm Linguini.

Coho Salmon Cooked in Foil with No Fat

Coho Salmon Fillets - Flash Frozen

Coho Salmon Fillets - Flash Frozen
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Coho Salmon Cooked in Foil with No Fat

Servings 2 People

Ingredients

  • 1 pkg Coleson’s Catch Coho Salmon Fillets
  • 1 stem Leek
  • 1 c Chopped Spinach and/or Kale or any Leafy Green
  • 1/2 c Sliced Mushroom of Choice
  • 1/4 c dry white wine
  • Salt and Pepper

Instructions

  • To prepare the leeks, cut off the really dark part and keep to use for another time.
  • Split the leek lengthwise and slice thinly. Place the leaks in a container of cool water.
  • Agitate to dislodge the dirt or sand; take out leeks with a slotted spoon. I do this at least twice with clean water. 
  • Cut 2 pieces of foil big enough to accommodate 1 fish fillet each and the rest of the ingredients.
  • Place half of the leeks on each piece of foil, then the salmon-skin side down-and add the other items.
  • Seal the foil with the seam on top.
  • Cook over an open flame - this is great for camping. Cooking time depends on the source of heat but averages 15 min.

Notes

Wrap some baby potatoes or sliced sweet potato in foil and start them before the fish as they take longer to cook.

Baked Sole with Lemon and Garlic

Sole Fillets

Sole Fillets
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Baked Sole with Lemon and Garlic

Cook Time 15 minutes
Total Time 15 minutes
Servings 2 People

Ingredients

  • 12 oz Coleson's Catch Sole Fillets
  • 1 Tbsp Garlic chopped 
  • 1 in Lemon cut half
  • 1/4 c. Red Onion chopped 
  • 1/2 c. Mushrooms sliced 
  • 1/2 c. Dry white wine
  • 1/4 c. Water
  • Olive Oil Salt and pepper

Instructions

  • Sprinkle the sole fillet with salt and pepper. Roll them up from short end and place in a baking dish.
  • Add garlic, red onion, mushrooms, white wine & water to the baking dish.
  • Brush the sole with olive oil.
  • Squeeze the juice of lemon over the rolls then place lemon in the baking dish (lemon rind adds a great flavor).
  • Cover with foil and bake at 400F for 15 minutes.  Remove lemon before serving
  • Serve with rice, pasta or mashed potatoes.

Poached Halibut with Leeks

Wild Halibut Steaks

Wild Halibut Steaks
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Poached Halibut with Leeks

Cook Time 5 minutes
Total Time 5 minutes
Servings 2 People

Ingredients

  • 12 oz. pkg Coleson's Catch Halibut
  • 1/2 c. dry white wine
  • 1/4 c. water
  • 1 c. Leeks thinly sliced
  • 2/3 c. Frozen Peas thawed Salt and pepper

Instructions

  • In a sauté pan, simmer the leeks in wine, water, salt and pepper until tender.
  • Add the halibut; cover and continue to simmer for 5-7 minutes, depending on the thickness of the fish.
  • Add the peas and warm through.
  • Serve with a side salad or with mashed potatoes or rice.

Flounder with Goat Cheese and Olives

Flounder Fillets

Flounder Fillets
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Flounder with Goat Cheese and Olives

Cook Time 30 minutes
Total Time 30 minutes
Servings 2 People

Ingredients

  • 12 oz pkg Coleson’s Catch Flounder Fillets
  • 4 oz. plain goat cheese
  • 4 oz. cream cheese
  • 1/3 c. chopped olives your choice-strong-flavored ones work well
  • 1/3 c. Red Onion finely diced
  • Black Pepper
  • 1 c. sliced mushroom your choice
  • 1/2 c. Yellow Onion diced
  • A bit of butter
  • 1/2 c. dry white wine
  • 3 Tbsp fresh chopped parsley

Instructions

  • Mix the cheeses, olives, red onion, and pepper until smooth and spreadable.
  • Place an equal amount of the cheese mixture on the tail end of each piece of fish.
  • Roll up like a sleeping bag and place in a square glass casserole dish; set the dish aside.
  • Sauté the mushrooms and yellow onions and pour over the fish, top with wine and parsley.
  • Cover and bake at 350 degrees F for 30-40 minutes depending how fat the rolls are.
  • Serve with any grain.

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