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.

Scrambled Eggs with Salmon Fillet

Coho Salmon Fillets - Flash Frozen

Print Recipe
 Scrambled Eggs with Salmon Fillet
Course Main Dish
Servings
People
Ingredients
Course Main Dish
Servings
People
Ingredients
Instructions
  1. In a large saute pan, saute the shallots over medium heat until clear.
  2. Add the salmon so there is only one layer, not stacked on top of each other. 
  3. When the salmon is cooked half way through, add the eggs.
  4. Gently stir with a rubber spatula making sure the egg on the rim does not brown. 
  5. Turn the heat off just before the eggs are done and keep gently stirring. 
  6. Place on the plate and garnish with small dollops of cream cheese, chives and tomatoes.

The Best Persimmon Pumpkin Bread Ever

Print Recipe
 The Best Pumpkin Bread Ever (Banana or Persimmon)
Course Dessert
Cook Time 1 hour
Servings
People
Ingredients
Course Dessert
Cook Time 1 hour
Servings
People
Ingredients
Instructions
  1. Put the sugar, flour, soda, salt and the spices in a large bowl, put a well in the middle and add the eggs, water and oil. Mix.
  2. Fold in the pumpkin.
  3. Grease 3 loaf pans well or line with wax paper.
  4. Bake at 350° for 1 hour.
Recipe Notes

Pureed pumpkin, ripe banana or persimmon can be used as the base for this bread.

Apple Pecan Cake

Print Recipe
 Apple Pecan Cake
Course Dessert
Cook Time 1 hour
Servings
People
Ingredients
Course Dessert
Cook Time 1 hour
Servings
People
Ingredients
Instructions
  1. Sift sugar. Mix sugar with baking soda, cinnamon and salt.
  2. In a separate bowl, whisk oil, eggs and vanilla together.
  3. Add to the first mixture and mix all together.
  4. When the mixture is smooth, add apples and pecans. In four batches, mix in flour.
  5. Pour batter into an oblong baking pan and bake at 300 degrees for 1 hour or until a toothpick comes out clean.
Recipe Notes

Serve warm with ice cream or whipped cream.

Basic Bread Pudding Custard

Print Recipe
 Basic Bread Pudding Custard
Course Dessert
Servings
Ingredients
Course Dessert
Servings
Ingredients
Instructions
  1. In a bowl whisk the eggs, sugar and vanilla-whisk the hot milk in. That is custard.
  2. You can use more bowls and double boilers but in my kitchen I'll be cleaning up so I cut to the chase. Keep it simple. 
  3. French bread is what I like to use. I cut it into squares put it into an ovenware dish and cover with the custard.
  4. The bread likes to float so I put another dish on top to keep the bread covered.
  5. I prefer to have more custard than bread.
  6. Some people like it drier and add a sauce.
  7. All custard likes to be cooked in a water bath, I would recommend it but you dont have to, just keep the heat down. 
Recipe Notes

Let's think of some good combinations:

- Chocolate bread pudding with banana creme anglaise

- Maple bread pudding with whipped cream

- Rum raisin bread pudding with whipped cream

- Brandied chestnut bread pudding with maple syrup and whipped cream

- Mocha bread pudding with chocolate sauce

- Almond bread pudding with whipped cream and toasted almonds

Baked Whole Stuffed Tilapia

Print Recipe
 Baked Whole Stuffed Tilapia
Course Main Dish
Servings
People
Ingredients
Course Main Dish
Servings
People
Ingredients
Instructions
  1. Prepare the Tilapia: Remove remaining gills. (The fish is already cleaned of guts and scales.)
  2. Lightly pound the body with a mallet or back of a knife to loosen the flesh.
  3. Press the fish down with one hand. Hold the tail with the other hand & jerk upward to break the bone.
  4. Gently insert a thin spatula or dull knife in between the skin and the flesh to loosen up the flesh.
  5. Remove the flesh, taking care not to puncture the skin.
  6. Combine Oyster Sauce with the lemon juice, salt and pepper. Marinate the fish skin in this mixture for 30 minutes.
  7. Bring the water to a boil. Add the fish meat and cook until it turns white. Drain and remove the bones.
  8. Heat oil in a wok & add the onions, carrots, potatoes, green peas, bell pepper and raisins.
  9. Add in the fish meat, dissolved bouillon cube, Oyster Sauce and the mixture used to marinate the fish.
  10. Cook for 3 minutes. Remove from heat and let cool.
  11. Mix in beaten egg & stuff the finished stuffing mix into the fish until it reaches the neck. 
  12. To Bake:
  13. Wrap the fish in aluminum foil.
  14. Place on a rack set over a baking sheet and bake at 325°F for 45 minutes.
  15. Serve warm with steamed or brown rice.
  16. Or, to Fry:
  17. Carefully, dredge both sides of the fish in flour.  Fry in hot oil until fish turns golden.
  18. Drain excess oil in paper towels.
  19. Serve hot with steamed white or brown rice.

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