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.

Country Fried Tilapia

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Country Fried Tilapia

Course Main Dish

Ingredients

  • 1 Whole Tilapia cleaned and scaled
  • 1/2 cup Flour
  • 1 Egg lightly beaten
  • 1 cup of your favorite style bread crumbs
  • 1/2 C canola oil b>Gravy Ingredients:
  • 3/4 C Chicken Stock
  • 1/4 C Heavy Cream
  • 1 Tbsp Shallots chopped
  • Salt and Pepper

Instructions

  • Rinse the Tilapia; pat dry and season the inside and outside with salt and pepper.
  • Dust both sides with flour, dip in the beaten egg, and then roll in the bread crumbs.
  • Saute in hot oil until brown and crispy.
  • To make gravy, simmer the ingredients in a saucepan for 10 minutes.
  • Mix flour or cornstarch with a little water; add to the pan.
  • Continue to simmer until it reaches desired thickness, about 5 minutes.

Seafood and Sweet Anise (Fennel Root) Fettuccine

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Seafood and Sweet Anise (Fennel Root) Fettuccine

Course Main Dish

Ingredients

  • 1 1/2 lbs. Coleson's Catch Seafood cut into similar size pieces
  • 2 bulbs thinly sliced sweet anise
  • 2 Tbsp Shallots minced
  • 1/3 c dry sherry
  • 2 Tbsp Butter
  • 1/2 c Chicken Stock
  • 1/2 tsp Allspice
  • 2 c Heavy Cream
  • 1/2 c roasted pecans
  • 3/4 tsp Black Pepper
  • 4 c cooked fettuccine

Instructions

  • Sauté the shallots in the butter, add the sherry.
  • Once the sherry is almost evaporated add the chicken stock, allspice, black pepper and anise root.
  • Once the chicken stock is evaporated, add the heavy cream and continue cooking until the cream begins to thicken.
  • Add seafood and cook through; add pecans, toss with fettuccine.
  • Top with the feathery leaves from the anise as garnish.

Notes

Choose a combination of seafood. Example: scallops, salmon and perch.

Sautéed Scallops with Elegant Butter Sauce

Large Scallops

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Sautéed Scallops with Elegant Butter Sauce

Course Main Dish
Servings 2 People

Ingredients

  • 12 oz scallops
  • 1/2 c Flour
  • 1/2 tsp Salt
  • 2 Tbsp Oil
  • 1/4 c dry sherry or white wine
  • 1/4 c Chicken Stock
  • 1 tsp Garlic chopped
  • 1 tsp Shallots chopped
  • 1/4 c Heavy Cream
  • 3 Tbsp unsalted butter

Instructions

  • Salt and dust scallops with flour.
  • Heat oil in saute pan.
  • Saute scallops until golden brown.
  • Drain oil and add sherry, chicken stock, garlic, and shallots.
  • Simmer until liquid reduces by half.
  • Add cream and bring to a boil.
  • Add butter and continue to cook until the sauce is to desired thickness and the scallops are cooked.

Scallops with Rhubarb

Large Scallops

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Scallops with Rhubarb

Course Appetizer
Servings 2 People

Ingredients

  • 1 pkg Coleson’s Catch Scallops thawed
  • 1 c Rhubarb diced
  • 1/2 c red wine
  • 1 Tbsp Shallots diced
  • 1 Tbsp Ginger grated
  • 1/4 c Honey
  • 1/4 c White Raisins
  • 1/2 tsp Allspice
  • Salt and Pepper taste

Instructions

  • In a sauce pan, combine all ingredients except scallops; simmer until the rhubarb is tender.
  • Add the scallops and simmer for another 3-4 minutes.

Crab And Spinach Salad With Sundried Blueberry Vinaigrette

King Crab Legs

Crab Meat Legs-Style
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Crab And Spinach Salad With Sundried Blueberry Vinaigrette

Course Salad
Total Time 30 minutes
Servings 2 People

Ingredients

  • 12 oz Coleson's Catch King Crab Legs
  • Salad:
  • 3 qt. Spinach Leaves
  • 1/2 c. pecans chopped and toasted
  • 2/3 c. mandarin oranges
  • 2/3 c. Strawberries sliced
  • 1/2 c. sundried cranberries
  • 1/2 c. Red Onion sliced
  • 1 c. crab meat cooked
  • Sundried Blueberry Vinaigrette:
  • 1/2 c. Sun-dried Blueberry Vinegar
  • 1 Tbsp. Shallots chopped
  • 1/4 c. Honey
  • 1 tsp. Salt
  • 1 tsp. Black Pepper
  • 1 1/2 c. Pomace olive oil
  • Sundried Blueberry Vinegar:
  • 1/2 c. sundried blueberries
  • 1 c. champagne or honey vinegar

Instructions

  • For Sundried Blueberry Vinegar: Bring vinegar to boil in a non-aluminum pan. Add sundried blueberries, remove from heat. Cover and let set 30 minutes. Puree and chill.
  • For Sundried Blueberry Vinaigrette: Combine and blend all ingredients except olive oil in food processor. Slowly add oil to emulsify. Chill.

Notes

For Salad: Assemble ingredients on the plate and drizzle with the vinaigrette. The salad is prettier when the dressing is drizzled over, rather than tossed into, the salad.

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