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.

Pecan Baked Catfish Fillets with Celery Root

Print Recipe
 Pecan Baked Catfish Fillets with Celery Root
Catfish Fillets
Cook Time 20 minutes
Servings
People
Ingredients
Cook Time 20 minutes
Servings
People
Ingredients
Catfish Fillets
Instructions
  1. Season the celery root with salt and pepper and toss in the olive oil, spread on a sheet pan.
  2. Salt and pepper the catfish fillets.
  3. Mix the Dijon mustard and melted butter, spread on one side of the catfish.
  4. Sprinkle with the pecans and place them on top of the celery root.
  5. Bake at 400 degrees for approximately 20 minutes.

Coho Salmon Fillets with Roasted Fennel Root

Print Recipe
 Coho Salmon Fillets with Roasted Fennel Root
Coho Salmon Fillets - Flash Frozen
Course Main Dish
Servings
people
Ingredients
Course Main Dish
Servings
people
Ingredients
Coho Salmon Fillets - Flash Frozen
Instructions
  1. Pre heat oven to 400°
  2. Season salmon fillets with salt then coat with olive oil.  
  3. In a bowl toss the fennel, onion and carrot with salt, pepper and olive oil.
  4. Chop the caraway seed, garlic and zest until it is a paste, adding a little olive oil. Place the salmon flesh side down on one side of a greased sheet pan and spread the fennel mixture out along side it.  
  5. Roast in the oven stirring the vegetables occasionally until tender and slightly brown.
  6. Once the salmon flesh is golden, turn it over and spread a bit of the caraway past on top.
  7. Toss the rest of it with the vegetables and continue to cook.
  8. If the salmon is thin it might be done before the vegetables, if so, remove it.  
Recipe Notes

Serve with a side salad.

Mussels on the Half Shell with Roasted Baby Carrots and Grape Tomatoes

Kono Mussels

Print Recipe
 Mussels on the Half Shell with Roasted Baby Carrots and Grape Tomatoes
Course Appetizer
Servings
People
Ingredients
Course Appetizer
Servings
People
Ingredients
Instructions
  1. Toss the carrots, tomatoes, onion, and garlic with oil, salt, and pepper.  
  2. Bake at 400° for 15 minutes or until it starts to turn brown.
  3. Pour in the white wine.
  4. Transfer into a saucepan.
  5. Add broth, mussels, and tarragon.
  6. Bring to a boil.
  7. Serve with garlic bread or over pasta.

Salmon Fillets with Roasted Eggplant and Garlic

Coho Salmon Fillets - Flash Frozen

Print Recipe
 Salmon Fillets with Roasted Eggplant and Garlic
Course Main Dish
Cook Time 12-15 minutes
Servings
People
Ingredients
Course Main Dish
Cook Time 12-15 minutes
Servings
People
Ingredients
Instructions
  1. Season salmon with salt and pepper and coat with oil. Place in the center of a sheet pan.
  2. Season and toss the eggplant, garlic, and tomatoes in oil and spread around the salmon.  
  3. Cook at 400° for 12-15 minutes or until salmon is cooked to medium and the vegetables are soft.  
  4. If the salmon is done before the vegetables, remove and continue to cook the vegetables.  
  5. If the salmon is thick it might take longer.  
  6. Splash the pan with chicken broth and stir the vegetables.  
  7. Place cooked eggplant on top of salmon.  
  8. Serve with a side salad.

Charred Rare Ahi Tuna Steak Cucumber Spinach Salad

Yellowfin Tuna

 

Print Recipe
 Charred Rare Ahi Tuna Steak Cucumber Spinach Salad
Course Main Dish
Servings
People
Ingredients
Course Main Dish
Servings
People
Ingredients
Instructions
  1. Season the tuna with salt and pepper.
  2. Sear over an open flame or in a hot pan making sure it is rare.
  3. Combine the other ingredients except spinach.
  4. Dice the tuna and toss with cucumber mixture.
  5. Chill for 1 hour.
  6. Check seasoning; toss with spinach.

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