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.

Mussel Meat Entrée Salad

Kono Mussels

Kono Mussels
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Mussel Meat Entrée Salad

Course Main Dish, Salad
Total Time 1 hour
Servings 2 People

Ingredients

  • 12 oz Coleson's Catch Mussel Meat
  • 4 cups mixed greens and lettuces (example: spinach watercress and butter lettuce) 
  • 1 cup Feta Cheese crumbled
  • 1/2 cup pine nuts roasted
  • 1/2 cup Cucumber diced seeded and peeled
  • 1 cup balsamic vinaigrette 
  • Vinaigrette recipe:
  • 1/2 cup balsamic vinegar
  • 1/2 cup pure olive oil not extra virgin
  • 1 Tbsp. Shallots minced
  • 1 Tbsp. garlic minced
  • 1 Tbsp. Basil chopped
  • 1/4 cup moist sun dried tomatoes chopped
  • 1 Tbsp. Dijon mustard
  • Salt & Pepper

Instructions

  • Mix vinaigrette recipe ingredients 24 hours before using.
  • Marinate the mussels in the vinaigrette for 1-2 hours.
  • Then assemble the salad by tossing together with the remaining ingredients.

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!

Mussels on the Half Shell

Kono Mussels

Kono Mussels
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Mussels on the Half Shell

Course Appetizer
Servings 4 People

Ingredients

  • 32 oz Coleson's Catch Pacific Delight Mussels on the Half Shell
  • 3 oz Blue Cheese room temperature
  • 3 oz Butter room temperature
  • 1/3 c balsamic vinegar
  • 1 tsp Shallots chopped 
  • 1 Tbsp Parsley chopped 
  • Salt & Pepper

Instructions

  • Mix all ingredients except mussels until smooth.
  • Spread over the mussels, filling the shell full. Chill.

Notes

Cook the mussels over an open flame or in a hot oven or broiler until warmed through.

Green Shell Mussels with Dill Seed and Shallots

Kono Mussels

Kono Mussels
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Green Shell Mussels with Dill Seed and Shallots

Course Appetizer
Servings 2 People

Ingredients

  • 12 pcs Coleson's Catch Mussels on a Half Shell
  • 1/2 c salted butter softened
  • 1/2 tsp Dill Seed
  • 2 Tbsp Fresh Dill Weed chopped
  • 2 Tbsp Shallots minced
  • Black Pepper

Instructions

  • Mix all non-shellfish items.
  • Fill mussels shell with mixture and cook over an open flame until heated though. Serve.

Tuna with Grapefruit Marinade

Yellowfin Tuna

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Tuna with Grapefruit Marinade

Prep Time 1 hour
Total Time 1 hour
Servings 2 People

Ingredients

  • 12 oz Coleson’s Catch Tuna Steaks
  • 1/4 c Yellow Grapefruit Juice
  • 1 tsp Shallots minced
  • 1 Tbsp Mint chopped
  • Pinch Black Pepper
  • Salt
  • olive oil

Instructions

  • Marinate tuna in grapefruit juice, shallots, mint 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.

Tuna with Wilted Watercress and Roasted Red Bell Peppers

Yellowfin Tuna

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Tuna with Wilted Watercress and Roasted Red Bell Peppers

Course Main Dish
Servings 2 People

Ingredients

  • 12 oz pkg Coleson’s Catch Ahi Tuna
  • Salt and Pepper
  • 2 Tbsp Canola oil
  • 2 c Watercress washed
  • 1 Red Bell Pepper
  • 1 Tbsp Shallots chopped
  • 1 Tbsp balsamic vinegar
  • 1/4 c Chicken Broth
  • 2 Tbsp olive oil

Instructions

  • Rub the bell pepper with olive oil and bake at 400 degrees F. until brown.
  • Place the charred bell peppers in a zip lock bag to steam.
  • Season the tuna with salt and pepper.
  • In a sauté pan, heat canola oil.
  • Sear the tuna to medium rare. Set aside.
  • Peel and seed the bell pepper, cut into strips.
  • Sauté the shallots until clear and add chicken broth, balsamic vinegar and olive oil, bring to a boil.
  • Place watercress and bell pepper in a bowl and toss with hot liquid.
  • Place under or over tuna.

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