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

Swordfish Steaks

Swordfish Steaks
Print

Cajun Swordfish

Servings 2 People

Ingredients

  • 10-12 oz Coleson’s Catch Swordfish Fillets
  • Salt
  • Cajun seasoning*
  • Oil
  • 1/2 c Sour Cream
  • 1/2 c Tomato diced
  • Lemon slices

Instructions

  • Season the swordfish with salt and cover generously with Cajun seasoning.
  • Heat the oil in a sauté pan and sauté the swordfish until cooked.

Notes

After letting it chill in the refrigerator for a few hours, slice and place on a plate in a fan-like presentation. Serve with a dollop of sour cream, sprinkle with the diced tomatoes, and garnish with lemon.

Gravlox

Coho Salmon Fillets - Flash Frozen
Print

Gravlox

Servings 4 People

Ingredients

  • 2 pkgs Coleson’s Catch Salmon Fillets
  • 1/4 cup Salt
  • 1/2 cup Sugar
  • 1 bunch fresh dill chopped
  • 2 tsp. white pepper
  • Sauce:
  • 5 Tbsp Oil
  • 2 Tbsp Champagne Vinegar
  • 2 Tbsp Sugar
  • 2/3 tsp Salt
  • 5 Tbsp Dijon mustard
  • 5 Tbsp Minced Fresh Dill

Instructions

  • Mix salt, sugar, and pepper.
  • Place half the salmon, skin side down, in a glass or stainless steel pan and sprinkle half the mixture over the flesh of the salmon.
  • Spread the dill over the salmon.
  • Sprinkle the other half of the mixture over the remaining salmon flesh, and quickly flip it over top of the salmon in the dish.
  • The skin side should be up, the two flesh sides together.
  • If the pieces do not match in shape, place the thick side against the thin side.
  • Cover the fish with a piece of plastic and then foil.
  • Place a light weight, such as a cutting board, on top and refrigerate.
  • The salmon will release liquid during the next 48 hours; drain off.
  • Turn the salmon twice a day.

Notes

To serve, cut into thin slices and cut off the skin (like lox). Serve with the sauce. Make the sauce by blending all ingredients except dill. Stir in the dill.
Additional Comments: Gravlox will keep for two weeks.

Salmon, Sweet Potato And Corn Stew

Coho Salmon Fillets - Flash Frozen

Coho Salmon Fillets - Flash Frozen
Print

Salmon, Sweet Potato And Corn Stew

Servings 2 People

Ingredients

  • 1 pkg. Coleson’s Catch Salmon Fillets diced
  • 1/2 c. Onion diced
  • 1/2 c. Celery diced
  • 1 Tbsp. Oil
  • 1 c. Sweet Potato peeled and diced
  • 1/2 c. kernel corn
  • 4 c. Chicken Stock
  • 3 bay leaves
  • 1 tsp. Thyme
  • 1/2 c. Red Bell Pepper diced
  • 2 Tbsp. Cornstarch

Instructions

  • Sauté the onion and celery in the oil, add chicken stock, sweet potato, red bell pepper, bay leaves and thyme.
  • Bring to a boil and simmer until the potatoes are tender.
  • Add the salmon and simmer until cooked through.
  • Add a bit of water to the cornstarch and thicken.
  • Adjust salt and pepper to taste.

Notes

For a richer stew use, 2 cups of chicken stock to simmer the vegetables and use half and half or heavy cream as the remainder of the liquid, adding it after the potatoes are cooked.

Mahi-Mahi with Kale, Basil and Tomato

Packaged Mahi-Mahi Fillets - Flash Frozen

Packaged Mahi-Mahi Fillets - Flash Frozen
Print

Mahi-Mahi with Kale, Basil and Tomato

Servings 2 People

Ingredients

  • 1 pkg Coleson's Catch Mahi-Mahi
  • 1 cup Kale thinly sliced
  • 1/2 cup Yellow Onion diced
  • 2 Tbsp Oil bacon fat is nice
  • 2 Tbsp Basil chopped
  • 1 Tbsp garlic chopped
  • 1/2 c Tomato diced
  • 1/4 c Chicken Stock

Instructions

  • Sauté onion in oil until clear.
  • Add kale and basil, cook until limp.
  • Add garlic, tomato and stock.
  • Simmer until liquid is almost gone.
  • Cook Mahi-Mahi any style.
  • Top with kale mixture.
  • Serve with a starch or a salad.

Pickled Curried Chilean Sea Bass

Chilean Sea Bass

Chilean Sea Bass
Print

Pickled Curried Chilean Sea Bass

Cook Time 15 minutes
Total Time 15 minutes
Servings 2 People

Ingredients

  • 12 oz Coleson's Catch Chilean Sea Bass
  • 1 large onion sliced
  • 1 tbsp Oil
  • 1 tbsp Curry Powder
  • 1/3 cup Vinegar
  • 1 tsp Sugar
  • 1/4 tsp Chili Flakes crushed
  • 1/2 tsp Salt
  • 1 bay leaf
  • 1/2 tsp whole allspice

Instructions

  • Sprinkle the fillets with salt and bake at 350 for 15 minutes. 
  • Saute the onion in the oil until golden brown. 
  • Add curry powder, vinegar, sugar, chili flakes, bay leaf, allspice, salt and pepper. 
  • Simmer all for a few minutes. 
  • Place the fish in a non-tarnishing container-glass, earthenware, or plastic-and pour the hot curried vinegar over the fish.
  • Chill for 24 hours.

Contact Us

Like Us On Facebook
877-COLESON