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.

Savory Spinach Salad

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Savory Spinach Salad

Course Salad

Ingredients

  • 1 c Spinach Leaves
  • 4-6 pieces Artichoke Hearts
  • 1 sliced Hearts of Palm
  • 1/3 c Feta Cheese crumbled
  • 6 pcs Kalamata Olives
  • 1/4 c  Roasted Tomatoes diced
  • 1/4 c  Sauteed Mushrooms sliced
  • Garlic Croutons

Instructions

  • Mix all ingredients in a bowl and garnish with garlic croutons. Serve.

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.

Green Shell Mussel on Half Shell with Linguini Spinach and Bacon

Kono Mussels

Kono Mussels
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Green Shell Mussel on Half Shell with Linguini Spinach and Bacon

Course Main Dish
Servings 2 People

Ingredients

  • 12 pcs Coleson's Catch Kono Green Shell Mussel on Half Shell
  • 4 strips Bacon diced
  • 1/2 c Yellow Onion diced
  • 1 Tbsp garlic chopped
  • 1/2 c White Wine
  • 1/2 c Chicken Broth
  • 1/4 tsp Nutmeg
  • 1/4 tsp Black Pepper
  • 1 c Spinach Leaves
  • 1 Tbsp Butter
  • 2 c Linguini cooked

Instructions

  • In a large saute pan cook the bacon until crisp, add the onion and cook until clear.
  • Add the garlic and stir for 15 seconds, then add the wine, the broth and lastly the seasonings.
  • When it is boiling add the mussels and spinach. When the spinach is limp turn off heat.
  • Add the pat of butter and stir around until melted.
  • Divide the warm linguini into two bowls.
  • Place 6 mussels on each and pour on the sauce.
  • Top with Parmesan.

Calamari Steaks Marinara

Calamari Steaks

Calamari Steaks
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Calamari Steaks Marinara

Cuisine Main Dish
Cook Time 25 minutes
Total Time 25 minutes
Servings 4 People

Ingredients

  • 2 12oz. pkg Coleson's Catch Calamari Steaks
  • 2/3 C Flour
  • 1/4 C butter or oil
  • For marinara:
  • 2 c tomato puree
  • 1/2 c Onion diced
  • 2 Tbsp chopped garlic
  • 2 Tbsp olive oil
  • 1/2 c chopped basil
  • 2 tsp Italian seasoning
  • 2 c Spinach Leaves

Instructions

  • Sauté the onion and the garlic in the olive oil.
  • Add the tomato puree, basil, and Italian seasoning.
  • Simmer for 20 minutes; add the spinach and simmer for 5 minutes.
  • Season the Calamari Steaks with salt and pepper, dust with flour, and saute in hot oil or butter.
  • Top with the marinara sauce.

Notes

Serve with pasta and a Parmesan garnish.

Tuna with Seared Spinach

Yellowfin Tuna

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Tuna With Seared Spinach

Course Main Dish
Servings 4 People

Ingredients

  • 4 Coleson’s Catch Tuna Steaks
  • 2 qt Spinach Leaves trimmed without the stems
  • 2 Tbsp olive oil
  • 1 Tbsp chopped garlic
  • 1 Tbsp chopped shallots
  • 1/2 c Tomatoes diced
  • 2 Tbsp balsamic vinegar
  • 2/3 c crumbled feta cheese
  • Salt and Pepper

Instructions

  • Season the tuna steaks with salt and pepper and saute or broil, whichever you prefer. (Tuna is at its best when cooked rare or medium rare.)
  • Set aside and keep warm in a 140F oven.
  • In a large saute pan, heat the olive oil, add the garlic and shallots, and stir for 30 seconds; add the tomatoes and stir for 30 seconds.
  • Add the spinach and vinegar; toss until limp but completely cooked.
  • Remove from the heat and toss in the feta cheese.

Notes

Spread on a serving dish and place tuna steaks on top. Garnish by sprinkling with a mixture of diced tomatoes, feta cheese, and chopped parsley and lemon wedges.

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