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.

Tuna Steaks With Cranberry Pineapple Chutney

Yellowfin Tuna

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Tuna Steaks With Cranberry Pineapple Chutney

Course Main Dish
Servings 4 People

Ingredients

  • 4 Coleson’s Catch Tuna Steaks
  • 1 c Pineapple diced
  • 1/2 c sun dried cranberries
  • 1/2 c sliced red onion
  • 1 Tbsp Fresh Ginger grated
  • 1 tsp. crushed red chilies 
  • 2/3 c Sugar
  • 1 /3 c white vinegar
  • 1 tsp. Orange Zest

Instructions

  • In a heavy bottomed saucepan, dissolve the sugar and vinegar over medium heat.
  • When the sugar is dissolved, add the other ingredients; bring to a boil and cook until the syrup is thick stirring occasionally.
  • It can take a long time.. Cool. Holds for weeks.
  • Broil the tuna and serve with the chutney.

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!

Wasabi Vinaigrette

Coleson's Catch - Cropped
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Wasabi Vinaigrette

Ingredients

  • 1 egg yolk
  • 1/4 c Wasabi paste
  • 1/2 c rice wine vinegar
  • 3/4 c olive oil
  • 1/2 tsp salt
  • 1/4 c sugar
  • 2 tsp horseradish

Instructions

  • In a blender or food processor add all ingredients except oil and mix. Slowly add the oil.

Notes

Serve with Char-Rare Tuna Wrap and Won Ton Crisps.

Balsamic Vinegar and Fig Compote for Salmon

Coho Salmon Fillets - Flash Frozen
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Balsamic Vinegar and Fig Compote for Salmon

Ingredients

  • 1 small red onion diced
  • 1 c sugar
  • 1/2 c balsamic vinegar
  • 1 Tbsp grated ginger
  • 2 c sliced firm figs
  • 1/2 c goat cheese

Instructions

  • In a heavy saucepan, dissolve the sugar in the vinegar, then add onions and ginger.
  • Simmer over a low heat until it turns into syrup.
  • Add the figs and continue to cook until it is thick again.
  • Serve warm over salmon and sprinkle with goat cheese.

Notes

Chill any remaining fig mixture and use as a chutney.

Gravlox

Coho Salmon Fillets - Flash Frozen
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Gravlox

Servings 4 People

Ingredients

  • 2 pkgs Coleson’s Catch Salmon Fillets
  • 1/4 cup Salt
  • 1/2 cup Sugar
  • 1 bunch fresh dill chopped
  • 2 tsp. white pepper
  • Sauce:
  • 5 Tbsp Oil
  • 2 Tbsp Champagne Vinegar
  • 2 Tbsp Sugar
  • 2/3 tsp Salt
  • 5 Tbsp Dijon mustard
  • 5 Tbsp Minced Fresh Dill

Instructions

  • Mix salt, sugar, and pepper.
  • Place half the salmon, skin side down, in a glass or stainless steel pan and sprinkle half the mixture over the flesh of the salmon.
  • Spread the dill over the salmon.
  • Sprinkle the other half of the mixture over the remaining salmon flesh, and quickly flip it over top of the salmon in the dish.
  • The skin side should be up, the two flesh sides together.
  • If the pieces do not match in shape, place the thick side against the thin side.
  • Cover the fish with a piece of plastic and then foil.
  • Place a light weight, such as a cutting board, on top and refrigerate.
  • The salmon will release liquid during the next 48 hours; drain off.
  • Turn the salmon twice a day.

Notes

To serve, cut into thin slices and cut off the skin (like lox). Serve with the sauce. Make the sauce by blending all ingredients except dill. Stir in the dill.
Additional Comments: Gravlox will keep for two weeks.

Cold Poached Salmon and Scallops Entree

Coho Salmon Fillets - Flash Frozen

Coho Salmon Fillets - Flash Frozen
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Cold Poached Salmon and Scallops Entree

Servings 4 People

Ingredients

  • 6-8 oz Coleson’s Catch Salmon Fillets
  • 6-8 oz Coleson’s Catch Scallops
  • 6-8 oz Coleson's Catch Slipper Lobster Tail meat (split the shell remove meat, keep shell)
  • Poaching liquid:
  • 2 cups water (options: use part white wine add bay leaf or parsley)
  • the lobster shells
  • 1 stalk of celery roughly chopped
  • 1 lemon
  • salt and pepper Red Potatoes:
  • 6 tiny red potatoes
  • Green Beans:
  • 12 - 18 whole green beans
  • balsamic vinaigrette 
  • 1/3 cup balsamic vinegar
  • 1/4 cup water
  • 1 Tbsp chopped shallots
  • 1/4 tsp Salt and Pepper
  • 2 tsp Sugar
  • 1 Tbsp fresh chopped basil
  • 2 Tbsp olive oil

Instructions

  • Place the fish and shellfish in a shallow pan large enough so you can arrange it without stacking.
  • Simmer the lobster shells and celery in the water for 10 minutes and remove the shells.
  • Cut the lemon into quarters, squeeze the juice into the water, and put the skins into the water; bring to a boil.
  • Add salt and pepper to taste; pour the poaching liquid over the seafood and simmer for 5 minutes.
  • Remove seafood and chill. 
  • Simmer the potatoes whole in salted water until tender (ten minutes); chill.
  • Remove the stems of green beans and blanch in hot salted water for one minute and cool in cold water; let chill in refrigerator.
  • Mix all vinaigrette ingredients and shake in a bottle, leave in the bottle for transporting.
  • To assemble entrée: Line an entrée-sized plate with whole leaves of butter lettuce and shred a bit to put under the seafood to rise it up a bit and to use as salad.

Notes

Arrange the seafood in the center of the plate. You can overlap the salmon and put the scallops on top, for instance. Slice the cooled potatoes into disks and arrange around the fish; do the same arrangement with the green beans. You can also put the beans top and bottom in stacks and the potato circles on the sides. Garnish with lemon wedges or circles and fresh basil. Seal securely with plastic wrap, chill. The dressing can be used for the Salmon or on Tuna; keep it on the side and use as desired.
Additional Comments: The poaching liquid is tasty as a soup for later.

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