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.

Mahi-Mahi with Toasted Pecan Cream

Packaged Mahi-Mahi Fillets - Flash Frozen

Packaged Mahi-Mahi Fillets - Flash Frozen
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Mahi-Mahi with Toasted Pecan Cream

Servings 2 People

Ingredients

  • 1 pkg Coleson's Catch Mahi-Mahi Portions
  • 1/4 c Sherry
  • 2 Tbsp Shallots chopped
  • 3/4 c Heavy Cream
  • 1/4 tsp Allspice
  • 1/2 c Toasted Pecans chopped

Instructions

  • In a saucepan, simmer the sherry and shallots until the sherry is almost gone.
  • Add the heavy cream and the allspice and simmer until the cream thickens slightly.
  • Add the pecans and bring to a boil.

Notes

Serve with Mahi-Mahi cooked any style (refer to package instructions).

Mahi-Mahi Quenelles

Packaged Mahi-Mahi Fillets - Flash Frozen

Packaged Mahi-Mahi Fillets - Flash Frozen
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Mahi-Mahi Quenelles

Servings 2 People

Ingredients

  • 12 oz pkg Coleson's Catch Mahi-Mahi no skin, cut into strips
  • 1 Egg
  • 1/4 c Heavy Cream
  • 1 Tbsp Shallot chopped
  • Salt and Pepper
  • Plain white breadcrumbs approx. 1 cup
  • Broth for light version:
  • 3 c Chicken Broth
  • 2 Tbsp Shallots chopped
  • 1/2 c Carrots diced
  • 1/2 c Celery diced

Instructions

  • In a food processor, puree the Mahi-Mahi, add the egg, cream, shallot and seasoning; blend until smooth. Add the breadcrumbs.
  • The mixture should no longer be sticky-gooey but more like a paste. Add more breadcrumbs if needed.
  • In playing with it, you can recognize the right texture for a fluffy quenelle-not too stiff but doesn't fall apart. Chill mixture.
  • Light version:
  • Bring the broth and vegetables to a boil and simmer for 5 minutes.
  • Using 2 hot spoons, form the quenelles into egg form and drop into the liquid when all are formed cover the pot and simmer.
  • Depending on the size of the quenelles, it will take 5 or so minutes. What you now have is a light broth soup. 
  • If you want it a bit richer, drain most of the broth and add heavy cream and bring to a boil (not with the quenelles in it, set them aside). Now it is more of a fish dish with a light cream sauce.

Coconut Mahi-Mahi Wrap

Packaged Mahi-Mahi Fillets - Flash Frozen

Packaged Mahi-Mahi Fillets - Flash Frozen
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Coconut Mahi-Mahi Wrap

Prep Time 1 hour
Cook Time 6 minutes
Total Time 1 hour 6 minutes
Servings 2 People

Ingredients

  • For Fish:
  • 1 pkg Coleson's Catch Mahi-Mahi
  • 1/4 c Coconut Milk
  • 2 Tbsp Red Onion or Shallot Minced
  • 1 Tbsp Lime Juice
  • Salt and Pepper to taste
  • 4 pcs Wrap-style Flour Tortillas no strong flavors
  • For Slaw Filling:
  • 2 qts shredded cabbage (I like Napa but any is okay) 
  • 1 c Finely Shredded Purple Cabbage
  • 1 c shredded spinach
  • 1/2 c Red Onion Diced
  • 1/2 c Carrot Grated
  • 1 c Toasted Coconut
  • 1/2 c toasted almonds
  • 1 c White Raisins
  • For Coconut Lime Dressing:
  • 1/4 c Lime Juice
  • 1/2 c Coconut Milk
  • 1/4 c Coconut Butter
  • 2 Tbsp Shallots Minced
  • Salt and Pepper to taste

Instructions

  • Prepare Fish:
  • Mix all ingredients except fish and tortillas.
  • If you are comfortable removing the skin from raw fish do so, if not, marinate the fish with the skin on and remove the skin after it is cooked.
  • Marinate the fish for at least an hour.
  • Cook the Mahi-Mahi on the grill--it will take 6-8 minutes to cook.
  • Prepare Slaw Filling:
  • Place in a bowl large enough and easily toss ingredients.
  • Prepare Dressing:
  • Mix all ingredients and put in a jar. Shake before using.
  • Assemble Dish:
  • Have all items ready. Toss the slaw with half the dressing to start, add more if needed.
  • Let set while the fish cooks; it will shrink as it waits.
  • Spread out the 4 tortillas and divide the slaw between them.
  • Cut the skinless Mahi-Mahi into thin strips and place on top of the slaw and roll the wrap by tucking in the ends, rolling forward tightly.

Notes

For a heartier meal use 2 pkgs Mahi-Mahi and double the seasonings.

Mahi-Mahi with Quince

Packaged Mahi-Mahi Fillets - Flash Frozen

Packaged Mahi-Mahi Fillets - Flash Frozen
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Mahi-Mahi with Quince

Servings 2 People

Ingredients

  • 12 oz pkg pkg Coleson's Catch Mahi-Mahi Fillets
  • 1 c Quince seeded, sliced & peeled
  • 1/4 c Shallots minced
  • 2 Tbsp Butter
  • 1/4 c White Wine
  • 1/2 c Chicken Broth
  • 1 c Heavy Cream
  • 1/4 tsp Allspice
  • Salt and Pepper

Instructions

  • Simmer the shallots in white wine until the liquid is gone, add chicken broth and reduce.
  • Add heavy cream, allspice, pepper and quince and simmer until it is the thickness you like--I like it reduced by about half. Check if you need salt.
  • Cook fish any style.
  • When ready to serve, pour quince sauce over the fish or on the side.
  • Serve with pasta, rice, or bulgur.

Whole Trout with Seafood

Whole Trout Pan Ready

Whole Trout Pan Ready
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Whole Trout with Seafood

Cook Time 15 minutes
Total Time 15 minutes
Servings 6 People

Ingredients

  • 6 Coleson's Catch Whole Trout
  • 1/2 cup cooked bay shrimp meat
  • 1/2 cup cooked crab meat
  • Cream Sauce:
  • 1/2 cup Heavy Cream
  • 1 tbsp capers 
  • 1/2 cup Mushrooms sliced
  • 1 Shallot diced
  • Roux
  • Meurice Sauce:
  • 1/4 cup Sherry
  • 1 tsp Shallots
  • 1 tsp garlic
  • 1/2 cup cream
  • 1/4 cup Butter
  • Salt and Pepper
  • lemon

Instructions

  • Sauté shallots and mushrooms in butter for approximately 2 minutes.
  • Add cream and capers (and perhaps a bit of sherry!). 
  • Reduce and add a teaspoon of roux to thicken.  Cook 5 minutes.  Cool. 
  • Mix shrimp and crab into cream sauce. 
  • Flour trout on the skin only. 
  • Stuff trout with seafood mixture. 
  • Sauté in a heavy pan on each side and place in a 400° oven for approximately 15 minutes.
  • Meurice Sauce:
  • Reduce sherry, shallots, and garlic by half. 
  • Add cream and butter and reduce to desired thickness. 
  • Put in a dash of lemon and adjust seasonings.

Notes

Roux is melted butter mixed with flour to make a paste.

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