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.

Imitation Crabmeat Flakes Au Gratin

Imitation Crab - Salad Chunks

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Imitation Crabmeat Flakes Au Gratin

Course Main Dish
Cook Time 20 minutes
Total Time 20 minutes
Servings 2 People

Ingredients

  • 8 oz Coleson's Catch Imitation Crab Meat flakes or chunks
  • 1 c. Half and half
  • 1/4 c. Onion finely minced
  • 1/4 c. Sherry
  • 1/2 c. Mushrooms sliced
  • Roux or cornstarch
  • 2/3 c. Cheddar Cheese shredded
  • 1/4 c. Breadcrumbs

Instructions

  • Heat the sherry, onions and mushrooms until the sherry is almost gone.
  • Add half and half, then scald and thicken with roux or cornstarch.
  • Simmer for a few minutes. It should be thicker than a sauce.
  • Add imitation crabmeat flakes and place mixture in a casserole dish, topping it with the cheese and breadcrumbs.
  • Bake for 20 minutes at 350° or until bubbling hot.
  • Serving over steamed rice or pasta.

Pecan Crusted Catfish with Honey-Mustard Cream

Catfish Fillets

Catfish Fillets
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Pecan Crusted Catfish with Honey-Mustard Cream

Cook Time 10 minutes
Total Time 10 minutes
Servings 4 People

Ingredients

  • 4 catfish fillets 6-8 oz. each
  • 1/4 c. Melted butter
  • 1/4 c. Dijon mustard
  • 1/2 c. pecans chopped
  • Honey-Mustard Cream:
  • 2 Tbsp. Shallots
  • 1/4 c. White Wine
  • 3/4 c. Heavy Cream
  • 2 Tbsp. Dijon mustard
  • 2 Tbsp. Honey
  • 1/2 tsp. Salt and Pepper
  • Roux or cornstarch

Instructions

  • Brush the catfish fillets with a mixture of melted butter and mustard.
  • Top with the pecans and place on a sheet pan.
  • Bake the catfish at 425° for approximately 10 minutes depending on thickness of the catfish fillet.
  • Honey-Mustard Cream:
  • Sauté shallots and white wine.
  • Boil in a saucepan until liquid is almost gone.
  • Add cream, Dijon mustard, honey, salt, and pepper.
  • Boil and thicken with roux (melted butter and flour) or cornstarch.
  • Adjust the sweetness to your taste by adding more honey to make it sweeter or adding more mustard to make it less sweet.

Coconut Catfish with Coconut-Lime Sauce

Catfish Fillets

Catfish Fillets
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Coconut Catfish with Coconut-Lime Sauce

Cook Time 15 minutes
Total Time 15 minutes
Servings 4 People

Ingredients

  • Coconut Catfish:
  • 24 oz. catfish fillets
  • 1 1/2 c. dry shredded coconut
  • 1 can Coconut Milk
  • Salt and Pepper
  • Coconut-Lime Sauce:
  • Coconut Milk
  • Juice of 3 limes
  • 1/2 c. Chicken Stock
  • 1/2 tsp. Salt
  • 2 Tbsp. Sugar
  • 2 Tbsp. Roux or cornstarch

Instructions

  • Toss the Catfish in a bowl with the salt and pepper and a couple tablespoons of coconut milk. Roll in the coconut flakes.
  • Bake for 15 minutes in a 350° oven.
  • Using the milk leftover from Coconut Catfish, combine Sauce ingredients (except roux/cornstarch) and bring to a boil.
  • Add roux or cornstarch to thicken as desired.

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