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.

Mixed Seafood Wrap

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Mixed Seafood Wrap

Course Main Dish
Servings 2 People

Ingredients

  • 1 c cooked mixed seafood example: 4 scallops, 2 prawns, fillet of mahi-mahi., any left over pieces of fish or shellfish
  • 1 c cream cheese
  • 1/2 c Red Bell Pepper diced
  • 1/2 c Olives sliced
  • 1/2 c Green Onion chopped
  • 1/4 c ranch dressing
  • Salt and Pepper
  • Lettuce shredded
  • Tomatoes diced
  • 4 tortillas

Instructions

  • Chop the seafood into small pieces.
  • Mix the cheese spread ingredients.
  • Assemble by spreading the tortillas with the cheese spread, sprinkle with the seafood, lettuce and tomatoes. Roll.

Curried Chicken Salad with Chutney

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Curried Chicken Salad with Chutney

Ingredients

  • 1 lb. cooked chicken diced (great way to use leftover chicken)
  • 1/2 c Mayonnaise
  • 1/4 c Green Onion chopped
  • 1 tbsp Lemon Juice
  • 1-2 tsp Curry Powder
  • 1/4 c chutney chopped

Instructions

  • Mix all ingredients except chicken. Then fold mixture into the chicken.

Mixed Seafood Wrap

Print

Mixed Seafood Wrap

Course Main Dish

Ingredients

  • 1 c cooked mixed seafood example: 4 scallops, 2 prawns, fillet of Mahi-Mahi., any left over pieces of fish or shellfish
  • 1 c cream cheese
  • 1/2 c Red Bell Pepper diced
  • 1/2 c Olives sliced
  • 1/2 c Green Onion chopped
  • 1/4 c ranch dressing
  • Salt and Pepper
  • Lettuce Shredded
  • Tomatoes diced
  • 4 tortillas

Instructions

  • Chop the seafood into small pieces.
  • Mix the cheese spread ingredients.
  • Assemble by spreading the tortillas with the cheese spread, sprinkle with the seafood, lettuce and tomatoes.
  • Roll.

Sea Scallops with Asian Eggplant

Large Scallops
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Sea Scallops with Asian Eggplant

Course Appetizer
Servings 2 People

Ingredients

  • 1 lb Coleson's Catch Sea Scallops
  • 1 Eggplant diced
  • 1/4 cup Oil
  • 1/2 c Yellow Onion diced
  • 2 Tbsp garlic chopped
  • 2 Tbsp Fresh Ginger grated
  • 1/2 c Chicken Broth
  • 2 Tbsp Soy Sauce
  • 1 Tbsp Sesame Oil
  • 2 Tbsp Sesame Seeds toasted
  • Salt and Pepper
  • 2 Tbsp Green Onion sliced
  • Flour

Instructions

  • Sauté the onion and eggplant separately until tender - I like to brown them both a bit.
  • Combine onion & eggplant.
  • Add ginger and garlic, sauté lightly not browning the garlic.
  • Add broth and soy sauce.
  • Bring to a boil and turn off. Adjust seasoning. 
  • Season the scallops, dust with flour and sauté.
  • Put the eggplant on a plate and place the scallops on top.
  • Garnish with sesame seed and green onion. 
  • Serve with a grain or salad.

Notes

If you want spicy add crushed or fresh peppers.

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