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.

Kono Mussels on the Half-Shell with Tomato Pesto

Kono Mussels

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 Kono Mussels on the Half-Shell with Tomato Pesto
Course Appetizer
Servings
People
Ingredients
Course Appetizer
Servings
People
Ingredients
Instructions
  1. Mix the pesto and tomatoes and fill the mussels. 
  2. Cook over an open flame or in the oven until warmed through.
  3. Sprinkle the goat cheese and smoked almonds on top. 
Recipe Notes

Use as a starter or as a meal with a salad.

Mahi-Mahi Fillets with Caramelized Figs and Goat Cheese

Packaged Mahi-Mahi Fillets - Flash Frozen

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 Mahi-Mahi Fillets with Caramelized Figs and Goat Cheese
Course Main Dish
Cook Time 4-5 minutes
Servings
People
Ingredients
Course Main Dish
Cook Time 4-5 minutes
Servings
People
Ingredients
Instructions
  1. Sauté the shallots and figs in butter until golden brown with the figs cut side down. Add the chicken stock and bring to a boil. 
  2. Melt 2 Tbsp of goat cheese into the mixture, season with salt and pepper. 
  3. Season the mahi-mahi with salt and pepper and dust with flour.  Sauté in butter 4-5 minutes depending on thickness. 
  4. On 2 plates split the spinach, place mahi-mahi on top, covering with figs.
  5. Garnish with marble size portions of goat cheese rolled in black pepper. 
  6. Top with chives, either sliced or in whole stems criss-crossed on top.

Mussels with Duxelles Recipe

Kono Mussels

 

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 Mussels with Duxelles
Course Appetizer
Cook Time 15 minutes
Servings
People
Ingredients
Course Appetizer
Cook Time 15 minutes
Servings
People
Ingredients
Instructions
  1. Sauté the mushrooms in butter until soft; brown them as much as possible. 
  2. Puree in a food processor.  Some people like it completely smooth, some like it chunky.  You decide. 
  3. Sauté the shallots in butter until they are clear and add the garlic and lightly cook.  Do not brown. 
  4. Add the mushrooms and tomato sauce and heat through; if there is liquid, cook it until it is gone. 
  5. Adjust seasonings. 
  6. Stuff the mixture into the folds of the mussel and then on top as well. 
  7. Bake at 350° for about 15 minutes or until heated through.  If these are made in advanced and chilled it will take longer to heat through. 
  8. Top with a marble size dollop of goat cheese and chives and they are ready to serve.

Gourmet Lettuce Wrap

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 Gourmet Lettuce Wrap
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Toss all the filling ingredients and roll.
Recipe Notes

Serving Suggestions:

Any of you favorite salads can go in a wrap! Try the Mahi Mahi papaya rice salad.

Additional Comments:

I have found in making the predominately lettuce wraps, it is easier to roll the tortilla if it is slightly heated.

Balsamic Vinegar and Fig Compote for Salmon

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 Balsamic Vinegar and Fig Compote for Salmon
Servings
Ingredients
Servings
Ingredients
Instructions
  1. In a heavy saucepan, dissolve the sugar in the vinegar, then add onions and ginger.
  2. Simmer over a low heat until it turns into syrup.
  3. Add the figs and continue to cook until it is thick again.
  4. Serve warm over salmon and sprinkle with goat cheese.
Recipe Notes

Chill any remaining fig mixture and use as a chutney.

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