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.

Cod Fillets with Roasted Pumpkin

Cod Fillets

Print Recipe
 Cod Fillets with Roasted Pumpkin
Course Main Dish
Servings
People
Ingredients
Course Main Dish
Servings
People
Ingredients
Instructions
  1. Toss pumpkin, onion, allspice, thyme, salt and pepper with melted butter and place on a sheet pan large enough in a single layer.
  2. roast at 400° until golden brown - about 30 minutes. Remove from oven.
  3. Pour broth on the tray. Use a rubber spatula to de-glaze all the yummy goodness stuck to the pan.  If it needs more liquid add more broth.
  4. Pat the cod dry, season with salt and pepper. Dust with flour.  
  5. Melt butter in a saucepan. Add the cod just as the butter starts to brown and flip the fish when the flour turns brown.  
  6. The cod will cook quickly- usually the fillets are fairly thin.  
  7. Top with the pumpkin.  
  8. A salad or fresh vegetable is a nice side dish.

Mussels on the Half Shell with Acorn Squash

Kono Mussels

Print Recipe
 Mussels on the Half Shell with Acorn Squash
Course Main Dish
Cook Time 12-13 minutes
Servings
People
Ingredients
Course Main Dish
Cook Time 12-13 minutes
Servings
People
Ingredients
Instructions
  1. Sauté onion in butter until clear, add chicken broth, bring to a boil.  
  2. Add all other ingredients except mussels and simmer for 10 minutes.  
  3. Add the mussels and simmer until heated through-2-3 minutes.  
  4. Adjust seasonings and garnish with fresh chopped parsley.

Tilapia with Sauteed Beets and Turnips

Tilapia Fillets

Print Recipe
 Tilapia with Sauteed Beets and Turnips
Course Main Dish
Servings
People
Ingredients
Course Main Dish
Servings
People
Ingredients
Instructions
  1. In a saute pan, saute the beets in butter until they start to brown, set aside and keep warm. 
  2. Saute the beets greens in the same way.  Keep them separate to keep the colors crisp. 
  3. In a sauté pan, saute the onions in the 1 Tbsp butter until golden brown. 
  4. Add the chicken broth, thyme, and tilapia. Cover and simmer until the tilapia is done. 
  5. Place the tilapia in a flat bowl and alternate the beet and turnips on top, sprinkle with the greens and pour the liquid over. 
  6. If you really like the greens, you can use more of them as a bed.

Salmon Fillets with Kale and Cashews

Coho Salmon Fillets - Flash Frozen

Print Recipe
 Salmon Fillets with Kale and Cashews
Course Main Dish
Servings
People
Ingredients
Course Main Dish
Servings
People
Ingredients
Instructions
  1. Saute the onion in oil until clear, add bell peppers and garlic and cook but don’t brown.
  2. Add the carrot, kale, broth, vinegar, chopped cashews and thyme and simmer until carrots are tender.
  3. Adjust seasonings as desired.
  4. Cook salmon any style and top with kale and garnish with whole cashews.
  5. Serve with starch of choice.

Whole Tilapia Escabeche

Tilapia Fillets

Print Recipe
 Whole Tilapia Escabeche
Course Main Dish
Cook Time 15-20 minutes
Servings
People
Ingredients
Course Main Dish
Cook Time 15-20 minutes
Servings
People
Ingredients
Instructions
  1. Rinse the fish, pat dry.
  2. Score the fish on both sides with a deep "tick- tac-toe" cut.
  3. Season with salt and pepper and coat with flour.
  4. Saute in oil until very crispy; dry it out on purpose so that the juice you put on it soaks into the meat. Set aside.
  5. Saute the onions and peppers until limp-add all other items, bring to a boil.
  6. Place the fish in a baking dish and cover with the onion mixture-cover and bake until tender-15-20 minutes.
Recipe Notes

Traditionally this dish is made ahead of time and served cold or at room temp. I like it hot, warm or cold. It is a kind of casual picnic item served with a hearty bread.

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