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Cod Fillets Cabbage and Dill

Cod Fillets

Print Recipe
Cod Fillets Cabbage and Dill
Cod Fillets
Course Main Dish
Servings
People
Ingredients
  • 12 oz Coleson’s Catch Cod Fillets thawed
  • Splash of Oil
  • Flour to coat
  • Salt and Pepper
  • 1 Tbsp Butter
  • ¼ c Yellow Onion diced
  • 2 c Green Cabbage shredded
  • 2 Tbsp Fresh Dill chopped
  • ½ c Chicken Broth
  • ½ c cream cheese cut into cubes
Course Main Dish
Servings
People
Ingredients
  • 12 oz Coleson’s Catch Cod Fillets thawed
  • Splash of Oil
  • Flour to coat
  • Salt and Pepper
  • 1 Tbsp Butter
  • ¼ c Yellow Onion diced
  • 2 c Green Cabbage shredded
  • 2 Tbsp Fresh Dill chopped
  • ½ c Chicken Broth
  • ½ c cream cheese cut into cubes
Cod Fillets
Instructions
  1. Dry the cod fillets with paper towel, season with salt and pepper and dust with flour. Sauté in oil, set aside.
  2. In a saucepan sauté the onion in butter until clear. Add the cabbage and broth and cover.  
  3. Cook until al dente and add the dill and cream cheese turn off heat stir and cover. After a few minutes stir again. The cream cheese should be mostly melted but not all the way.  
  4. Place the cod in a shallow bowl and cover with the cabbage.

Filed Under: Cod, Finfish, Mild Flavor, Spring Recipes

Mussels on the Half Shell with Yukon Potatoes and Dill

Kono Mussels

Print Recipe
Mussels on the Half Shell with Yukon Potatoes and Dill
Course Appetizer
Cook Time 10-12 minutes
Servings
People
Ingredients
  • 12 Kono Mussels on the Half Shell thawed
  • 1 c Yukon Gold Potato finely diced
  • 2 Tbsp Butter
  • 2 Tbsp Shallot minced
  • ¼ c Chicken Broth
  • 2 Tbsp Fresh Dill chopped
  • ⅔ c Sour Cream
  • Salt and Pepper to taste
Course Appetizer
Cook Time 10-12 minutes
Servings
People
Ingredients
  • 12 Kono Mussels on the Half Shell thawed
  • 1 c Yukon Gold Potato finely diced
  • 2 Tbsp Butter
  • 2 Tbsp Shallot minced
  • ¼ c Chicken Broth
  • 2 Tbsp Fresh Dill chopped
  • ⅔ c Sour Cream
  • Salt and Pepper to taste
Instructions
  1. Melt the butter in a large sauté pan. Add potatoes and shallots; sauté until tender.  
  2. Add broth, dill, salt, and pepper and toss.  
  3. Divide and place on top of mussels.  
  4. Bake at 400° for 10-12 minutes or until heated through.  
  5. Top with sour cream.

Filed Under: Mussels, Shellfish

Cold Poached Coho Salmon Fillets with Roasted Garlic Hummus

Coho Salmon Fillets - Flash Frozen

Print Recipe
Cold Poached Coho Salmon Fillets with Roasted Garlic Hummus
Course Main Dish
Servings
People
Ingredients
  • 1 package Coho Salmon Fillets thawed
  • ⅔ c water
  • 1 lemon quartered
  • ½ tsp Salt
  • ½ c garlic cloves tossed in oil peeled
  • ½ c olive oil depending on taste—if you like strong olive flavor use extra virgin—I like it mild and use pure olive oil
  • 1 can garbanzo beans
  • ¼ c Lemon Juice
  • 1 tsp Salt
  • ½ tsp pepper
  • ¼ c Fresh Dill chopped
  • 2 c romaine lettuce shredded
  • 1 Tbsp Lemon Juice
  • pinch of salt
  • Garnish suggestions: Tomatoes cucumber, kalamata olive, feta cheese, olive oil drizzle....
Course Main Dish
Servings
People
Ingredients
  • 1 package Coho Salmon Fillets thawed
  • ⅔ c water
  • 1 lemon quartered
  • ½ tsp Salt
  • ½ c garlic cloves tossed in oil peeled
  • ½ c olive oil depending on taste—if you like strong olive flavor use extra virgin—I like it mild and use pure olive oil
  • 1 can garbanzo beans
  • ¼ c Lemon Juice
  • 1 tsp Salt
  • ½ tsp pepper
  • ¼ c Fresh Dill chopped
  • 2 c romaine lettuce shredded
  • 1 Tbsp Lemon Juice
  • pinch of salt
  • Garnish suggestions: Tomatoes cucumber, kalamata olive, feta cheese, olive oil drizzle....
Instructions
  1. In a medium sauté pan, boil the water, squeeze in the lemon juice, add the lemon and salt. Place the salmon fillets flesh side down and simmer covered for 4-5 minutes depending on thickness.           
  2. Remove the fish and place on a plate flesh side down and cool.  Peel off the skin and chill.
  3. Roast the garlic on a sheet pan in a 350° oven until  golden brown, 15-20 minutes. I like to roast it slow so the garlic is cooked through.  In a hotter oven, it will brown but still be raw in the middle.
  4. Put the rinsed garbanzo beans, garlic, lemon juice, salt and pepper in a food possessor and puree smooth. Slowly add the olive oil, allowing it to be absorbed by the puree. If it gets too thick add more lemon or water depending on taste.
  5. Add chopped garlic and adjust seasonings.
  6. Chill, overnight is best.
  7. Toss the shredded romaine with salt and lemon juice.  Place on 2 plates, put a mound of the hummus in the middle and drape with strips of salmon.
  8. Garnish at will.
Recipe Notes

I used a can of garbanzo beans because that is how they are sold and I would rather have left over hummus than plain beans. If you are going to soak dry beans, you can make less.

Filed Under: Finfish, Moderate Flavor, Salmon, Summer

Red Skin Potato and Leek Salad

Print Recipe
Red Skin Potato and Leek Salad
Servings
People
Ingredients
  • 2 c red skin potatoes diced
  • 1 c Leeks diced
  • 4 hard-boiled eggs diced
  • 1/2 c Black Olives sliced
  • 2 Tbsp Fresh Dill chopped
  • 1/2 to 3/4 c Mayonnaise
  • Salt and Pepper
Servings
People
Ingredients
  • 2 c red skin potatoes diced
  • 1 c Leeks diced
  • 4 hard-boiled eggs diced
  • 1/2 c Black Olives sliced
  • 2 Tbsp Fresh Dill chopped
  • 1/2 to 3/4 c Mayonnaise
  • Salt and Pepper
Instructions
  1. In a saucepan cover the potatoes and leeks with just enough salted water to cover and simmer until tender but firm, drain and cool.
  2. Add other ingredients and chill.

Filed Under: Salads and Side Dishes Tagged With: Simple

Imitation Crab Salad Sub Sandwich

Imitation Crab - Salad Chunks

Print Recipe
Imitation Crab Salad Sub Sandwich
Course Main Dish
Servings
People
Ingredients
  • 4 oz Coleson's Catch Imitation Crab Meat flaked
  • 2 Tbsp Mayonnaise
  • 1 Tbsp Red Onion diced 
  • 2 tsp capers 
  • 1 tsp Lemon Juice
  • 1 tsp Fresh Dill chopped 
  • 2/3 c Iceberg Lettuce shredded 
  • 1 Tomato sliced
  • Munster Cheese sliced
  • Bread of your choice
Course Main Dish
Servings
People
Ingredients
  • 4 oz Coleson's Catch Imitation Crab Meat flaked
  • 2 Tbsp Mayonnaise
  • 1 Tbsp Red Onion diced 
  • 2 tsp capers 
  • 1 tsp Lemon Juice
  • 1 tsp Fresh Dill chopped 
  • 2/3 c Iceberg Lettuce shredded 
  • 1 Tomato sliced
  • Munster Cheese sliced
  • Bread of your choice
Instructions
  1. Mix first 6 ingredients together.
  2. Spread on bread, then top with lettuce, sliced tomatoes, and sliced Munster cheese.

Filed Under: Shellfish Tagged With: Simple, Summer Seafood Recipes

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