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.

Mahi-Mahi with Quince

Packaged Mahi-Mahi Fillets - Flash Frozen

Packaged Mahi-Mahi Fillets - Flash Frozen
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Mahi-Mahi with Quince

Servings 2 People

Ingredients

  • 12 oz pkg pkg Coleson's Catch Mahi-Mahi Fillets
  • 1 c Quince seeded, sliced & peeled
  • 1/4 c Shallots minced
  • 2 Tbsp Butter
  • 1/4 c White Wine
  • 1/2 c Chicken Broth
  • 1 c Heavy Cream
  • 1/4 tsp Allspice
  • Salt and Pepper

Instructions

  • Simmer the shallots in white wine until the liquid is gone, add chicken broth and reduce.
  • Add heavy cream, allspice, pepper and quince and simmer until it is the thickness you like--I like it reduced by about half. Check if you need salt.
  • Cook fish any style.
  • When ready to serve, pour quince sauce over the fish or on the side.
  • Serve with pasta, rice, or bulgur.

Chilean Sea Bass with Mustard Caper Sauce

Chilean Sea Bass

Chilean Sea Bass
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Chilean Sea Bass with Mustard Caper Sauce

Servings 2 People

Ingredients

  • 12 oz Coleson's Catch Chilean Sea Bass Fillets cooked
  • Mustard Caper Sauce:
  • 1/4 cup dry sherry
  • 1 tbsp garlic chopped
  • 1 tbsp Shallot or Red Onion chopped
  • 1/4 cup Chicken Stock
  • 3/4 cup Heavy Cream
  • 1 tbsp Roux
  • 3 tbsp Dijon mustard
  • 3 tbsp capers 
  • 1 tsp Lemon Juice

Instructions

  • Simmer the first 4 ingredients for 5 minutes. 
  • Add cream and bring to a boil. 
  • Thicken with roux and simmer 3 minutes. 
  • Add final ingredients and heat through. 
  • Adjust salt and pepper to taste.

Whole Trout with Seafood

Whole Trout Pan Ready

Whole Trout Pan Ready
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Whole Trout with Seafood

Cook Time 15 minutes
Total Time 15 minutes
Servings 6 People

Ingredients

  • 6 Coleson's Catch Whole Trout
  • 1/2 cup cooked bay shrimp meat
  • 1/2 cup cooked crab meat
  • Cream Sauce:
  • 1/2 cup Heavy Cream
  • 1 tbsp capers 
  • 1/2 cup Mushrooms sliced
  • 1 Shallot diced
  • Roux
  • Meurice Sauce:
  • 1/4 cup Sherry
  • 1 tsp Shallots
  • 1 tsp garlic
  • 1/2 cup cream
  • 1/4 cup Butter
  • Salt and Pepper
  • lemon

Instructions

  • Sauté shallots and mushrooms in butter for approximately 2 minutes.
  • Add cream and capers (and perhaps a bit of sherry!). 
  • Reduce and add a teaspoon of roux to thicken.  Cook 5 minutes.  Cool. 
  • Mix shrimp and crab into cream sauce. 
  • Flour trout on the skin only. 
  • Stuff trout with seafood mixture. 
  • Sauté in a heavy pan on each side and place in a 400° oven for approximately 15 minutes.
  • Meurice Sauce:
  • Reduce sherry, shallots, and garlic by half. 
  • Add cream and butter and reduce to desired thickness. 
  • Put in a dash of lemon and adjust seasonings.

Notes

Roux is melted butter mixed with flour to make a paste.

Tilapia with Fennel and Radish

Tilapia Fillets
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Tilapia with Fennel and Radish

Servings 2 People

Ingredients

  • 12 oz pkg Coleson's Catch Tilapia Fillets
  • 2 Tbsp Butter
  • 1/2 c. Red Onion diced
  • 1 c. Fennel Root sliced
  • 1/4 c. Chicken Broth
  • 1/2 c. Red Radish sliced
  • 1/2 c. Heavy Cream
  • 1/4 c Fennel Herb chopped, the dark green fronds
  • Salt and Pepper
  • Flour to dust
  • Canola oil

Instructions

  • Sauté onion in butter until soft. 
  • Add fennel root and sauté; stir until it starts to brown. 
  • Add chicken broth. 
  • Simmer until tender and add radish, fennel herb and cream; reduce until it thickens.
  • Season and dust the Tilapia with flour, then sauté (in a separate pan) until golden brown.
  • Top with the fennel mixture.
  • Serve with pasta or rice.

Sole with Lavender-Rosemary Sauce

Sole Fillets
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Sole with Lavender-Rosemary Sauce

Cook Time 5 minutes
Total Time 5 minutes
Servings 2 People

Ingredients

  • 1 pkg Coleson's Catch Sole Fillets
  • 1/4 c. Sherry
  • 1 Tbsp. Garlic chopped
  • 1 Tbsp. Shallot or Red Onion chopped
  • 1 c. Heavy Cream
  • 1 tsp. Rosemary
  • 1 tsp. Lavender Blossoms*
  • 1/4 tsp. White Pepper
  • 4 Tbsp. Butter
  • 1 Tbsp. Lemon juice

Instructions

  • Simmer sherry, garlic, and shallot until liquid is almost gone. 
  • Add cream, rosemary, lavender blossoms, and pepper. 
  • Simmer the sauce for approximately 5 minutes then add butter and lemon juice. Simmer until it is the desired thickness.
  • Poach, bake, sauté, or broil the sole; top with sauce.

Notes

Lavender Blossoms can be found in spice section of specialty food stores; they can be substituted with rose petals or any sweet spice like basil.

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