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.

Grilled Salmon Smothered in Wine

Wild Salmon Steaks - Bagged

Coho Salmon Fillets - Flash Frozen
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Grilled Salmon Smothered in Wine

Cook Time 10 minutes
Total Time 10 minutes
Servings 4 People

Ingredients

  • 4 Coleson's Catch Salmon Steaks or Salmon Fillets
  • Marinade:
  • 1/4 cup White Wine
  • 1/4 cup chopped onions
  • 1 Tbsp fresh chopped sage
  • 2 Tbsp capers 
  • 1/4 tsp Salt & Pepper

Instructions

  • Cooking Instructions for the Grilled Salmon:
  • Brush one side of aluminum foil with oil.
  • Place 4 Salmon steaks or fillets on the foil.
  • Mix white wine, onions, sage, capers.
  • Add salt and pepper.
  • Divide the marinade into fourths and pour each portion on top of the fish.
  • Seal the foil around the fish and cook on the grill for 10-15 minutes.
  • No need to turn the grilled salmon.

Notes

This delicious, healthy and easy to prepare recipe is also excellent for other Coleson's Catch seafood items like Halibut, Tuna, Mahi-Mahi, Chilean Sea Bass, Swordfish, Orange Roughy and Tilapia. Enjoy!

Salmon and Cream Cheese Quesadilla

Coho Salmon Fillets - Flash Frozen
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Salmon and Cream Cheese Quesadilla

Servings 2 People

Ingredients

  • 1 pkg Coleson's Catch Salmon thawed, Fillets or Steaks
  • 6-8 inch Flour tortillas
  • 8 oz cream cheese room temp.
  • 2 Tbsp Scallion diced
  • 2 Tbsp  Roasted Jalapenos diced
  • 1 tsp Lime Juice
  • Salt & Pepper
  • Butter

Instructions

  • In a medium sauce pan, put 1/2 inch of water with 1/4 tsp salt and a tsp of lime juice; bring to a simmer.
  • Add in the salmon and cover; simmer for 3 minutes and remove from the heat.
  • Leave covered and let it stand for 5 minutes.
  • Remove salmon from the liquid and let cool.
  • Remove any skin and bones (depending on if you use fillet or steaks) and flake.
  • In a bowl, mix the cream cheese and lime juice using the back of a spoon until smooth and spreadable.
  • Stir in the scallion and diced roasted jalapenos.
  • Adjust seasoning with salt and pepper.

Notes

To assemble: Place three tortillas on the counter and spread one third of cream cheese mixture on each one and sprinkle one third of the salmon on top of it and place the other tortillas on top. In a saute pan, melt a tsp of butter and cook the quesadilla until golden brown on each side and the filling is warm. Press down on the quesadilla with a spatula while it is cooking so that it sticks together. Cut like a pie into six triangles and serve with lemon and salsa.

Grilled Italian Salmon

Salmon Steaks

Coho Salmon Fillets - Flash Frozen
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Grilled Italian Salmon

Cook Time 10 minutes
Total Time 10 minutes
Servings 4 People

Ingredients

  • 2 12 oz. pkgs. 4 Coleson's Catch Salmon Steaks or Fillets
  • Marinade:
  • 2 Tbsp Extra Virgin Olive Oil
  • 2 Tbsp fresh basil chopped
  • 1 Tbsp garlic chopped
  • 1 cup Tomato finely diced
  • 1/2 cup Onions finely diced
  • 1/4 tsp Salt & Pepper

Instructions

  • Brush one side of aluminum foil with oil.
  • Place 4 Salmon steaks or fillets on the foil.
  • Mix the olive oil, fresh basil, ,tomatoes, and onions.
  • Add salt and pepper.
  • Divide the mixture into fourths and spread each portion on top of each fillet or steak.
  • Seal the foil around the fish and cook on the grill for 10-15 minutes. No need to turn.

Notes

This delicious, healthy and easy to prepare recipe is also excellent for other Coleson's Catch® seafood items like Halibut, Tuna, Mahi-Mahi, Chilean Sea Bass, Swordfish, Orange Roughy and Tilapia. Enjoy!

Mahi-Mahi Wrapped in Filo

Packaged Mahi-Mahi Fillets - Flash Frozen

Packaged Mahi-Mahi Fillets - Flash Frozen
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Mahi-Mahi Wrapped in Filo

Cook Time 15 minutes
Total Time 15 minutes
Servings 2 People

Ingredients

  • 1 pkg Coleson’s Catch Mahi-Mahi Fillets thawed
  • 2-3 c fresh spinach
  • olive oil
  • 3 clove garlic chopped
  • 1/2 c Roasted Tomatoes diced
  • 1/4 c Kalamata Olive sliced
  • 1/2 c Feta Cheese crumbled
  • Salt & Pepper

Instructions

  • Sauté the spinach in olive oil and set aside to cool.
  • Lightly sauté the garlic and set aside.
  • Combine the tomatoes, olives, cheese and garlic.
  • Chop the cooled spinach and add to the cheese mixture.
  • Season the Mahi-Mahi with salt and pepper.
  • Take a sheet of the filo and brush it with melted butter; place another sheet over it and brush with butter.
  • Place half of the spinach mixture in the center of the filo and place the mahi-mahi on top of it.
  • Wrap the ends of the filo dough around the fish and turn over so the top is the smooth part, tucking the ends underneath.
  • Brush with melted butter. Repeat. Bake at 400 degrees for 15-20 minutes or until golden brown.
  • Serve with garlic bread and a salad.

Notes

If you bought some fresh spinach to make a salad and didn't use it all, or didn't use it at all, you need to use it up before it gets slimy. This recipe is one way.

Simple Sailor’s Pie with Tilapia

Tilapia Fillets

Tilapia Fillets
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Simple Sailor's Pie with Tilapia

Cook Time 30 minutes
Total Time 30 minutes
Servings 2 People

Ingredients

  • 12 oz pkg Coleson's Catch Tilapia Fillets thawed and diced
  • 2 c. Mashed Potatoes
  • 1/2 c. Roasted Tomatoes diced
  • 1/2 c. Sauteed Mushrooms sliced
  • Salt & Pepper

Instructions

  • Toss the Tilapia (seasoned with salt and pepper), tomatoes and mushrooms together. 
  • Place in a clear baking dish (to see doneness of fish) covering the bottom. 
  • Spread the mashed potatoes on top of the mixture and bake at 350 degrees for 30 minutes or until the fish is cooked and the potatoes are browned.
  • Serve with Garlic Bread and Salad.

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