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.

Seafood Terrine

Sole Fillets
Print

Seafood Terrine

Cook Time 40 minutes
Total Time 40 minutes
Servings 2 People

Ingredients

  • 12 oz Coleson's Catch Sole Fillets
  • 3 egg whites
  • 3 Slices White Bread crusts removed, diced
  • 1/2 -3/4 c. Heavy Cream
  • 2 Tbsp. Green Peppercorns
  • 1/2 c. Bay Shrimp meat cooked 1/2 tsp. Salt 1/2 tsp. White Pepper
  • Tarragon Sauce:
  • 1/2 c. Mayonnaise
  • 1/2 tsp. Dried Tarragon 1 tsp. if fresh
  • 2 tsp. Lemon Juice
  • 2 tsp. Shallots chopped
  • 1/4 tsp. Salt and Pepper

Instructions

  • In a food processor, puree the egg white and bread until smooth. It should be a thick liquid; adjust depending on the size of the bread slices and eggs. 
  • Add the fish, salt, pepper, and cream.  (This may need to be done in batches depending on the size of the processor.)
  • The mixture should be fluffy and mousse-like in texture.  Scrape into a large bowl. 
  • Fold in the peppercorns and bay shrimp.  Pour into a small glass loaf pan lined with wax paper. 
  • Covered with foil and bake in a water bath at 350° for approximately 40 minutes, checking it with an instant-read thermometer (it should read 140°). 
  • After baking, place a weight (a brick or cans of peaches) on top of the terrine and chill. 
  • Mix all ingredients of the tarragon sauce in a bowl and chill.

Notes

Remove terrine from pan and slice. Place on a plate in a fan pattern and spread the tarragon sauce at the tips. Additional Comments: Food processor required.

Orange Roughy Fillets with Bay Shrimp and Cream Sauce

Orange Roughy

Orange Roughy
Print

Orange Roughy Fillets with Bay Shrimp and Cream Sauce

Servings 2 People

Ingredients

  • 12 oz Coleson's Catch Orange Roughy Fillets
  • 1/4 c. dry sherry
  • 1 Tbsp. Shallots diced
  • 2/3 c. Heavy Cream
  • 1/2 c. Tomatoes diced
  • 1/2 c. Bay Shrimp
  • Salt and Pepper to taste

Instructions

  • Sauté the shallots in sherry until softened. 
  • Add heavy cream and bring to a boil. 
  • Then simmer until it reduces and begins to thicken.
  • Add tomatoes and shrimp and continue to simmer until desired thickness. 
  • Season to taste with salt and pepper.

Halibut with Avocado and Cilantro

Wild Halibut Steaks

Wild Halibut Steaks
Print

Halibut with Avocado and Cilantro

Servings 2 People

Ingredients

  • 12 oz pkg Coleson's Catch Halibut Steaks
  • 1 tsp. Shallot chopped
  • 1 tsp. garlic chopped
  • 1/4 c. dry sherry
  • 1/4 c. Chicken Broth
  • 1/2 c. Heavy Cream
  • 2 Tbsp Butter
  • 1 Avocado sliced
  • 1 Tomato wedged
  • 2 Tbsp Cilantro chopped
  • Salt and Pepper

Instructions

  • Prepare halibut as you desire -- I like it either poached or dusted in flour then sautéed. 
  • In a sauce pan, simmer garlic and shallots in the sherry until liquid is almost gone. 
  • Add the chicken broth, simmer until liquid is almost gone. 
  • Add heavy cream, simmer until it starts to thicken. 
  • Add butter.  Add the avocado, tomatoes and cilantro and heat through.
  • Serve halibut over rice and top with the avocado-cilantro cream sauce.

Halibut Steaks with Cardamom and Carrot Sauce

Wild Halibut Steaks

Wild Halibut Steaks
Print

Halibut Steaks with Cardamom and Carrot Sauce

Servings 2 People

Ingredients

  • 12 oz pkg. Coleson's Catch Halibut Steaks
  • 2/3 c. Baby Carrots
  • 1/2 c. Chicken Broth plus additional for thinning
  • 4 Tbsp Heavy Cream
  • 2 Tbsp Sweet Butter
  • cardamom
  • Salt and Pepper

Instructions

  • Cook the carrots in the broth until tender and puree. 
  • Add butter and heavy cream.
  • Heat and adjust thickness with broth or cream--it should be saucy not like a puree.
  • Dust the halibut with cardamom, salt and pepper.
  • Poach in the chicken broth.

Flounder Fillets with Pears

Flounder Fillets

Flounder Fillets
Print

Flounder Fillets with Pears

Servings 2 People

Ingredients

  • 12 oz pkg Coleson’s Catch Flounder Fillets
  • flour for dusting fish
  • 2 Tbsp. Butter
  • 2 Tbsp. Shallots diced
  • 2 Tbsp. Butter
  • 2 inch small very hard, green pears (peeled and sliced 1/2thick)
  • 1/4 c. brandy pear or apple brandy if possible
  • 1 c. Heavy Cream
  • 1/4 c. yellow raisins tossed in a bit of brandy to plump
  • Salt and Pepper

Instructions

  • Salt and pepper the fish and dust with flour.
  • Sauté flounder in the butter and set aside.
  • Sauté the shallots in the butter; add the brandy and burn off the alcohol.
  • Add the cream and simmer until reduced by 1/3, add pears and raisins.
  • Continue to cook until the pears are tender and the sauce is the desired thickness.
  • Adjust seasonings.

Contact Us

Like Us On Facebook
877-COLESON