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.

Mussels on the Half Shell Cioppino-style

Kono Mussels

Kono Mussels
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Mussels on the Half Shell Cioppino-style

Course Appetizer, Main Dish
Servings 2 People

Ingredients

  • 16 pcs Coleson's Catch Kono Mussels on the Half Shell
  • 2 c Crushed Tomatoes canned 
  • 2 Tbsp olive oil
  • 1/2 c Onion diced
  • 1/2 c Marsala wine
  • 1/2 c Chicken Broth
  • 2 Tbsp garlic chopped
  • 2 Tbsp Italian seasoning
  • Salt and Pepper

Instructions

  • Sauté onions in the oil until clear.
  • Add the other ingredients except the mussels.
  • Simmer sauce until the thickness you like--I like it pretty thin but many like it more reduced.
  • It should cook at least half an hour to blend flavors; if it gets too thick add more broth.
  • You can make it the day before to enhance the flavors.
  • When ready to serve, add the mussels and heat through (as mussels are already cooked).

Notes

Serve with pasta or polenta.

Mussels with Vidalia Onions and Mustard Greens

Kono Mussels

Kono Mussels
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Mussels with Vidalia Onions and Mustard Greens

Course Appetizer
Cook Time 10 minutes
Total Time 10 minutes
Servings 2 People

Ingredients

  • 12 pcs Coleson's Catch Kono Green Mussels on the Half Shell thawed
  • 1/2 c Vidalia Onions finely diced
  • 1 c Mustard Greens chopped
  • 2 Tbsp garlic chopped
  • 1/2 c dry white wine
  • 1/2 c Chicken Broth
  • 4 Tbsp Butter
  • Salt and Pepper to taste
  • Parsley chopped

Instructions

  • In a medium sauce pan, add all ingredients except the mussels, simmer for 2-3 minutes.
  • Add mussels, cover and simmer until warmed through, about 2 minutes.
  • Melt butter in a large sauté pan.
  • Add onion, salt and pepper; cook to your liking - I like them almost to the point of browning.
  • Stir in parsley.
  • Fill the shells with the butter mixture.
  • Place on a sheet pan and bake at 350° for 10-15 minutes.

Notes

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

Calamari Salad

Calarami Squid

Calamari Steaks
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Calamari Salad

Course Salad
Servings 2 People

Ingredients

  • 1 pkg. Coleson's Catch Calamari
  • 3/4 c fresh basil leaves
  • 6 cloves garlic
  • 4 sun-dried tomato halves reconstituted
  • 1/2 c Extra Virgin Olive Oil
  • 1/3 c toasted pine nuts
  • 1/2 c grated Parmesan cheese

Instructions

  • Prepare pesto in a blender or food processor by mixing the basil, garlic, softened sun-dried tomatoes, olive oil, pine nuts, and salt and pepper to taste.
  • Blanch the squid in salted boiling water for one minute and drain.
  • While hot, toss in the pesto and cool for 24 hours.
  • Add Parmesan before serving.

Notes

If you like tentacles, use whole squid (cleaned, trimmed, and the tubes cut into rings); if not, use calamari steaks that have been cut into thin strips or diced. The preparation is the same.

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.

Cajun Ahi Tuna with Jicama

Yellowfin Tuna

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Cajun Ahi Tuna with Jicama

Course Main Dish
Servings 2 People

Ingredients

  • 1 pkg Coleson’s Catch Ahi Tuna thawed
  • 2 Tbsp Cajun seasoning*
  • 1 tsp garlic finely chopped
  • 2/3 c Tomatoes diced
  • 1 1/2 c Jicama peeled and julienne-cut 
  • 2 tbsp Lime Juice
  • Salt and Pepper
  • 1/4 c Parsley chopped

Instructions

  • Have the jicama ready: cut and toss with lime juice, salt, and pepper.
  • Season Ahi with salt and pepper and coat with the Cajun seasonings and garlic.
  • In a sauté pan, put approximately 1/4 inch of water and bring to a boil.
  • Add Ahi and simmer on each side for 1 minute.

Notes

Put the Ahi on top of the jicama, pour what is left of the liquid over the fish, and top with diced tomatoes and chopped parsley.

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