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.

Lime and Orange Cucumbers

Coleson's Catch - Cropped
Print

Lime and Orange Cucumbers

Ingredients

  • 2 c Cucumbers peeled, seeded, and cut into crescents
  • Juice of one Lime
  • Juice of one Orange
  • 1/4 tsp Orange Zest
  • 1 tsp Red Onion or Shallot minced 
  • 1 Tbsp Mint chopped 

Instructions

  • Marinate everything for 24 hours.

Notes

Use on salads or as a salsa on grilled items; great with tuna.

Braised Swordfish with Pomegranate and Pears

Swordfish Steaks

Swordfish Steaks
Print

Braised Swordfish with Pomegranate and Pears

Cook Time 20 minutes
Total Time 20 minutes
Servings 4 People

Ingredients

  • 4 pieces Coleson's Catch Swordfish Steaks
  • 1/2 c Green Onion diced
  • 1/3 c pomegranate juice
  • 1/3 c red wine
  • 1 Tbsp Orange Zest
  • 1/4 c chopped fresh mint
  • 1/4 c Honey
  • 1/2 tsp Allspice
  • 2 c peeled sliced firm pear
  • Salt and Pepper

Instructions

  • Salt and pepper the swordfish and sear in hot oil to brown both sides.
  • Place into a glass-baking dish and top with the pear slices.
  • Bring the remaining ingredients to a boil and pour into baking dish, cover and bake for 20 minutes in a 400 degree oven.

Salmon with Orange and Ginger Marinade

Coho Salmon Fillets - Flash Frozen

Coho Salmon Fillets - Flash Frozen
Print

Salmon with Orange and Ginger Marinade

Servings 2 People

Ingredients

  • 12 oz Colesons Catch Salmon Fillets or Steaks
  • 1/4 c Orange Juice
  • 1/2 tsp Orange Zest
  • 1 tsp Ginger freshly grated 
  • Pinch of Black Pepper
  • Salt
  • olive oil

Instructions

  • Marinate salmon in orange juice, zest, ginger and pepper for at least an hour.
  • Sprinkle with salt and brush with oil; cook over an open flame or in a hot oven or broiler.

Couscous Salad II

Coleson's Catch - Cropped
Print

Couscous Salad II

Ingredients

  • 2 c. couscous prepared per package instructions*
  • 1/2 c. tomatoes diced
  • 1/2 c. fresh fennel root diced
  • 1 tsp. orange zest
  • 1/4 c. white wine vinegar
  • 1/2 c. olive oil
  • 1/4 c. chopped green onion
  • Salt and pepper

Instructions

  • Combine all ingredients in a bowl and chill overnight.
  • Serve as an accompaniment to cold poached salmon, halibut, scallops or calamari steaks as well as cold broiled swordfish steak.

Notes

To enhance the couscous, add 1 Tbsp of chopped garlic and 1/4 tsp saffron to the liquid. Substitute water with chicken stock for fuller flavor.

Flounder with Saffron and Garlic

Flounder Fillets

Flounder Fillets
Print

Flounder with Saffron and Garlic

Servings 2 People

Ingredients

  • 12 oz pkg Coleson's Catch Flounder Marinade:
  • 1/2 c. White Wine
  • 1/4 tsp. saffron threads
  • 1 Tbsp garlic chopped
  • 1 tsp. Orange Zest
  • 1/4 tsp. Salt and Pepper

Instructions

  • Bring marinade ingredients to a boil, then cool. 
  • Add flounder and marinate at least 1 hour.
  • Garnish with diced tomatoes and chopped parsley.

Contact Us

Like Us On Facebook
877-COLESON