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.

Cajun Swordfish with Cajun Tartar Sauce

Swordfish Steaks

Swordfish Steaks
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Cajun Swordfish with Cajun Tartar Sauce

Servings 2 People

Ingredients

  • 12 oz Coleson's Catch Swordfish Steaks
  • 1/4 c. Cajun seasoning*
  • Cajun Tartar Sauce:
  • 2/3 c. Mayonnaise
  • 2 Tbsp. finely diced onion
  • 2 Tbsp. diced celery
  • 1 Tbsp. chopped capers
  • 2 Tbsp. pickle relish
  • 1 Tbsp. Lemon Juice
  • 1 Tbsp. Cajun seasoning*

Instructions

  • Dust Swordfish with Cajun seasoning and sauté.
  • Top with Cajun Tartar Sauce, fresh diced tomatoes, and chopped parsley.

Salmon Fillet Sandwich with Apple Slaw

Coho Salmon Fillets - Flash Frozen

Coho Salmon Fillets - Flash Frozen
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Salmon Fillet Sandwich with Apple Slaw

Servings 2 People

Ingredients

  • 1 pkg Coleson’s Catch Salmon Fillets
  • 2 c Finely Shredded Cabbage of choice (mine is Napa)
  • 1 Grated Apple of choice, skin and all (mine is Fiji)
  • 1/4 c toasted almonds
  • 1/4 c Celery Diced
  • 1/4 c Golden Raisins
  • 2 Tbsp Mayonnaise
  • 1 tsp Lemon Juice
  • Salt and Pepper to taste

Instructions

  • Make the slaw.
  • Cook the salmon any way you prefer.
  • Decide if you want to toast the bread and if you want the sandwich open faced.

Notes

Serving Suggestions:
My preference is a single piece of bread, untoasted, half of the slaw piled on, and the salmon on top. Done.
Additional Comments:
This recipe is done as a sandwich, but you could also make it as a wrap. Choosing the right bread is critical, but if you are really not going to eat the bread, skip it. I would choose a dense whole-wheat or multigrain bun or some kind of crusty loaf. Salt and pepper the salmon, squeeze a lemon on it, and set it aside.

Seafood Terrine

Sole Fillets
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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.

Catfish with Chipotle Mayonaise

Catfish Fillets

Catfish Fillets
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Catfish with Chipotle Mayonaise

Servings 2 People

Ingredients

  • 1 pkg Coleson’s Catch Catfish Fillets
  • Salt and Pepper
  • 1/2 c cornmeal
  • 1/2 c Mayonnaise
  • 1 Tbsp Red Onion diced
  • 1/4-1/2 tsp Chipotle powder
  • lemon

Instructions

  • Season catfish with salt and pepper and dredge in the cornmeal, shake off excess.
  • Sauté in hot oil until crispy. 
  • Meanwhile, mix mayonnaise, red onion, and Chipotle powder together, set aside. 
  • When catfish is cooked, squeeze with lemon and spread with the mayonnaise mixture.
  • Good in a sandwich or with a salad.

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