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.

Hot Avocados Stuffed with Imitation Crab Meat

Imitation Crab - Salad Chunks
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Hot Avocados Stuffed with Imitation Crab Meat

Course Appetizer
Cook Time 20 minutes
Total Time 20 minutes
Servings 4 People

Ingredients

  • 3 C Coleson's Catch Imitation Crab Meat Salad Chunks
  • 2 Tbsp Butter
  • 1/2 c Onion diced
  • 2 Tbsp Flour
  • 1 c hot milk
  • 1/2 Tsp Worcestershire sauce
  • 2 Tbsp Cilantro diced
  • 1/4 Tsp Salt
  • 1/4 Tsp pepper
  • 3 avocados
  • 3/4 c jack and cheddar cheese mix

Instructions

  • Melt the butter and saute the onion, stir in the flour and add the milk.
  • Stir until thick Add seasoning, cilantro and the imitation crab.
  • Cut the avocados in half and remove the seeds.
  • Fill the centers with the mixture and sprinkle with the cheese.
  • Place in a well- greased baking dish and bake for 20-25 minutes at 350F.

Mussels with Kumquats

Kono Mussels

Kono Mussels
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Mussels with Kumquats

Course Appetizer
Cook Time 10 minutes
Total Time 10 minutes
Servings 2 People

Ingredients

  • 12 pcs Coleson's Catch Kono Green Mussels on the Half Shell thawed
  • 2/3 c Kumquats seeded and sliced
  • 4 Tbsp Butter
  • pepper to taste

Instructions

  • Melt the butter in a large sauté pan.
  • Add the kumquats, season with pepper.
  • Sauté until it starts to brown.
  • Fill the shells with the butter mixture and place on a sheet pan.
  • Cook at 350° for 10-15 minutes, until warmed through.

Swordfish with Spicy Eggplant

Swordfish Steaks

Swordfish Steaks
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Swordfish with Spicy Eggplant

Course Main Dish
Servings 2 People

Ingredients

  • 12 oz Coleson's Catch Swordfish Steaks marinated
  • Marinade for Swordfish:
  • 1 tsp. chopped garlic
  • 1 tsp. chopped basil
  • 2 Tbsp. White Wine
  • 1 Tbsp. olive oil
  • Spicy Eggplant:
  • 2 Eggplant diced
  • 1 Onion
  • 2 Tbsp. chopped basil
  • 2 Tbsp. chopped garlic
  • 1/2 tsp. crushed chilies
  • 1/2 tsp. Salt
  • 1/2 tsp. pepper

Instructions

  • Marinate Swordfish.
  • For eggplant, sauté all ingredients in 1/4 c. olive oil until completely cooked, approximately 20 minutes.
  • Add 1/4 to 1/2 c. chicken stock.

Swordfish With Corn Cakes and Black Bean Salsa

Swordfish Steaks

Swordfish Steaks
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Swordfish With Corn Cakes and Black Bean Salsa

Servings 1 Person

Ingredients

  • 8oz. Coleson's Catch Swordfish Steaks 1 per person
  • Marinade:
  • 1/4 c. White Wine
  • 1/2 tsp. Salt
  • 1/2 tsp. pepper
  • 1 Tbsp. olive oil
  • 1 Tbsp. Cilantro
  • 1 tsp. garlic chopped
  • Corn Cake Batter:
  • 3 eggs
  • 1 c. Half and half
  • 2 Tbsp. Onion finely diced
  • 1/2 tsp. Salt
  • 1/2 tsp. pepper
  • 1/2 tsp. Cumin
  • 1/2 tsp. Chili Powder
  • 1 tsp. baking powder
  • 3/4 c. cornmeal
  • 3/4 c. Flour
  • 1/2 c. corn
  • Corn and Black Bean Salsa:
  • 1/4 c. Red Bell Pepper
  • 1/4 c. Green Bell Pepper
  • 1/4 c. Red Onion
  • 1/2 c. Black Beans cooked
  • 1/2 c. corn 2 tbsp. lemon juice
  • 1 Tbsp. Tabasco sauce
  • 1 Tbsp. cilantro salt and pepper to taste
  • Sour Cream Drizzle:
  • 1/2 c. Sour Cream
  • 1 tsp. garlic
  • 1 tsp. Cilantro

Instructions

  • Marinade: Combine Marinade ingredients and marinate swordfish.
  • Corn Cakes: Whisk eggs and half and half. Add remaining ingredients and whisk until smooth. Add flour if you prefer thicker pancakes, or half and half if you prefer thinner. Cook as you usually cook pancakes.
  • Corn and Black Bean Salsa: Combine all ingredients and chill.
  • Sour Cream Drizzle: Puree sour cream with garlic and cilantro.
  • Broil swordfish. Place corn cake on plate. Place swordfish on top of corn cake. Top with salsa and drizzle with sour cream drizzle.

Notes

Marinade: Combine Marinade ingredients and marinate swordfish. Corn Cakes: Whisk eggs and half and half. Add remaining ingredients and whisk until smooth. Add flour if you prefer thicker pancakes, or half and half if you prefer thinner. Cook as you usually cook pancakes. Corn and Black Bean Salsa: Combine all ingredients and chill. Sour Cream Drizzle: Puree sour cream with garlic and cilantro. Broil swordfish. Place corn cake on plate. Place swordfish on top of corn cake. Top with salsa and drizzle with sour cream drizzle.

Salmon Steaks with Fennel Butter

Wild Salmon Steaks - Bagged

Coho Salmon Fillets - Flash Frozen
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Salmon Steaks with Fennel Butter

Servings 2 People

Ingredients

  • 1 pkg Coleson's Catch Salmon Steaks
  • 1 stalk Fresh Fennel
  • 1/4 c salted butter
  • 1/4 tsp Fennel Seed
  • 1/2 tsp Lemon Juice
  • pepper

Instructions

  • The day before using, cook the fennel any way until soft - sauté, steam or roast it.
  • Chop cooked fennel finely and chill.
  • Bring butter to room temp and soften in a bowl by stirring.
  • Add other ingredients and mix.
  • Using a piece of wax paper make the butter compound into a long strip and roll into a tube, chill.
  • Cook salmon over an open flame and top with slices of the chilled compound butter.
  • Serve with a salad.

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