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.

Angel Hair Pasta Salad With Mussel Meat

Kono Mussels

Kono Mussels
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Angel Hair Pasta Salad With Mussel Meat

Course Appetizer, Salad
Servings 2 People

Ingredients

  • 12 oz pkg Coleson's Catch Mussel Meat
  • 12 oz dry angel hair pasta
  • 1/2 C white wine vinegar
  • 1/2 C olive oil
  • 2 Tbsp garlic chopped
  • 2 Tbsp Stone Ground Mustard
  • 1/4 tsp Salt and Pepper
  • 1/2 C Red Bell Pepper chopped
  • 1/2 C Green Bell Pepper chopped
  • 1/2 C Red Onion diced
  • 1/2 C Celery diced
  • 1/2 C Olives sliced

Instructions

  • Cook the pasta according to package instructions.
  • Mix the vinegar, oil, garlic, mustard, salt, and pepper and whisk to form a dressing.
  • Combine all other ingredients and chill overnight.

Notes

Serve on a bed of shredded lettuce and garnish with lemon.

Thai Mussels in the Shell

Kono Mussels

Kono Mussels
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Thai Mussels in the Shell

Course Appetizer
Cook Time 15 minutes
Total Time 15 minutes
Servings 2 People

Ingredients

  • 1 box Coleson's Catch Pacific Delight Greenshell Mussels in Half Shell
  • 1 Onion finely diced
  • 1 Green Bell Pepper finely diced
  • 1 Red Bell Pepper finely diced
  • 1/4 cup chopped mint
  • 2 Tbsp. Lemon Zest
  • 2 Tbsp. Soy Sauce
  • 1/2 cup plum sauce
  • 2 Tbsp. Sesame Oil
  • 1/2 tsp. crushed red chilies 
  • 1/2 cup diced roasted peanuts

Instructions

  • Sauté the onion and bell peppers in a bit of oil (corn, peanut or canola) until tender.
  • Add the other ingredients except peanuts.
  • Heat through and simmer for a couple of minutes.
  • If it is real thick add a bit of water, if it seems too thin let it cook down until it is not watery. Cool.
  • Spoon a mound of the seasoned vegetables on to each mussel.
  • Sprinkle with the peanuts and heat in oven at 350° for 15 minutes.

Ceviche Calamari

Calarami Squid

Calamari Steaks
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Ceviche Calamari

Course Appetizer
Servings 2 People

Ingredients

  • For every pound of Coleson's Catch Calamari:
  • 1 c water
  • 1 c lemon or lime juice
  • 1 c white vinegar
  • 1 c Red Onion diced
  • 1 c Green Bell Pepper diced
  • 1 crushed chilies or Tabasco sauce Tbsp.

Instructions

  • Clean squid by pulling out the viscera including cartilage.
  • Rinse in cold water and cut into half inch rings.
  • Combine all ingredients and marinate for 24 hours.

Notes

Serve cold as a salad or appetizer.

Swordfish With Corn Cakes and Black Bean Salsa

Swordfish Steaks

Swordfish Steaks
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Swordfish With Corn Cakes and Black Bean Salsa

Servings 1 Person

Ingredients

  • 8oz. Coleson's Catch Swordfish Steaks 1 per person
  • Marinade:
  • 1/4 c. White Wine
  • 1/2 tsp. Salt
  • 1/2 tsp. pepper
  • 1 Tbsp. olive oil
  • 1 Tbsp. Cilantro
  • 1 tsp. garlic chopped
  • Corn Cake Batter:
  • 3 eggs
  • 1 c. Half and half
  • 2 Tbsp. Onion finely diced
  • 1/2 tsp. Salt
  • 1/2 tsp. pepper
  • 1/2 tsp. Cumin
  • 1/2 tsp. Chili Powder
  • 1 tsp. baking powder
  • 3/4 c. cornmeal
  • 3/4 c. Flour
  • 1/2 c. corn
  • Corn and Black Bean Salsa:
  • 1/4 c. Red Bell Pepper
  • 1/4 c. Green Bell Pepper
  • 1/4 c. Red Onion
  • 1/2 c. Black Beans cooked
  • 1/2 c. corn 2 tbsp. lemon juice
  • 1 Tbsp. Tabasco sauce
  • 1 Tbsp. cilantro salt and pepper to taste
  • Sour Cream Drizzle:
  • 1/2 c. Sour Cream
  • 1 tsp. garlic
  • 1 tsp. Cilantro

Instructions

  • Marinade: Combine Marinade ingredients and marinate swordfish.
  • Corn Cakes: Whisk eggs and half and half. Add remaining ingredients and whisk until smooth. Add flour if you prefer thicker pancakes, or half and half if you prefer thinner. Cook as you usually cook pancakes.
  • Corn and Black Bean Salsa: Combine all ingredients and chill.
  • Sour Cream Drizzle: Puree sour cream with garlic and cilantro.
  • Broil swordfish. Place corn cake on plate. Place swordfish on top of corn cake. Top with salsa and drizzle with sour cream drizzle.

Notes

Marinade: Combine Marinade ingredients and marinate swordfish. Corn Cakes: Whisk eggs and half and half. Add remaining ingredients and whisk until smooth. Add flour if you prefer thicker pancakes, or half and half if you prefer thinner. Cook as you usually cook pancakes. Corn and Black Bean Salsa: Combine all ingredients and chill. Sour Cream Drizzle: Puree sour cream with garlic and cilantro. Broil swordfish. Place corn cake on plate. Place swordfish on top of corn cake. Top with salsa and drizzle with sour cream drizzle.

Salmon Hash with Eggs

Coho Salmon Fillets - Flash Frozen

Coho Salmon Fillets - Flash Frozen
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Salmon Hash with Eggs

Servings 2 People

Ingredients

  • 12 oz pkg Coleson’s Catch Salmon Fillet diced
  • 1 c Red Potatoes cooked al dente, diced
  • 1/2 c Yellow Onion diced
  • 1/2 c Celery diced 
  • 4-8 eggs depending on appetite
  • 1/2 c Ham diced
  • 1/2 c Green Bell Pepper
  • 1/2 c Chicken Broth
  • 3-4 Tbsp Butter

Instructions

  • In a large skillet, melt the butter.
  • Just as it starts to brown, put in the potatoes and cook over a medium heat until golden brown.
  • Add the onions and celery, and cook until they just start to tender.
  • Add the ham and bell peppers; heat them through.
  • Add chicken broth and salmon, shake pan and stir, cover and cook for 5 minutes.
  • Shake pan again and set aside.
  • Cook the eggs any way you enjoy them - I like them poached or sunny side up.

Notes

Good with sliced tomatoes as a suggested side dish.

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