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.

Prawns with Orange and Fennel Seed

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Prawns with Orange and Fennel Seed

Course Appetizer

Ingredients

  • 12 pcs Coleson's Catch Raw Black Tiger Prawns 16/20 peeled 
  • 1/4 c Onion finely diced
  • 1 Tbsp garlic minced
  • 1 Tbsp olive oil
  • 1/4 tsp Fennel Seed
  • 1/2 c Tomato diced ripe
  • 1/4 c White Wine
  • 1/4 c Orange Juice
  • 1/2 tsp Orange Zest
  • Salt and Pepper

Instructions

  • In a sauté pan cook the onion in the oil until tender.
  • Add the garlic and cook lightly, do not brown.
  • Add the fennel seed, tomatoes, wine, orange juice and zest.
  • Simmer until the liquid is almost gone.
  • Add the prawns and cook until the prawns are done, about 3 minutes.
  • Season with salt & pepper to taste.

Notes

Serve with a salad.
 

Prawns with Blue Cheese and Apples

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Prawns with Blue Cheese and Apples

Course Appetizer
Servings 2 People

Ingredients

  • 12 pcs Coleson's Catch Raw Black Tiger Prawns 16/20 peeled 
  • Salt and Pepper
  • Flour for dusting
  • Oil for sauteing
  • 1/4 c Onions diced
  • 1/4 c White Wine
  • 1/4 c Chicken Broth
  • 1/2 c Heavy Cream
  • 1/4 c Blue Cheese crumbled
  • 8-10 slices Apple peeled tart
  • 1/4 c Blue Cheese crumbled
  • 1/4 c pecan pieces toasted
  • 2 Tbsp chopped parsley

Instructions

  • Season the prawns with salt and pepper and dust with flour.
  • In a sauté pan heat the oil and lightly cook the onions, add the prawns and cook for a few minutes.
  • Add the wine and the stock and simmer for 1 minute.
  • Add the cream, blue cheese and apples and simmer until it is the desired thickness.

Notes

Serve with lightly blanched green vegetable such as asparagus, broccoli or green beans.

Penne with Prawns and Artichokes

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Penne with Prawns and Artichokes

Course Appetizer
Servings 2 People

Ingredients

  • 12 pcs Coleson's Catch Raw Black Tiger Prawns 16/20 peeled 
  • 1/2 c Red Onion diced
  • 2 Tbsp garlic minced
  • 2 Tbsp Extra Virgin Olive Oil
  • 2 Tbsp Basil chopped
  • 1/4 c White Wine
  • 1 c Chicken Stock
  • 1/4 tsp Black Pepper
  • 1/2 c Green Olives sliced pimento stuffed
  • 1/2 c Tomatoes diced
  • 10-12 cooked artichoke quarters
  • 2 c cooked penne pasta

Instructions

  • In a large sauté pan cook the onion, garlic and basil.
  • Add the wine, stock, pepper, olives, tomatoes and artichokes.
  • Simmer for a couple of minutes and add the prawns.
  • When the prawns are cooked, only a few minutes, add the pasta and heat through.

Notes

If you like spicy add crushed red chili flakes when you add the black pepper.

Scallops with Apple & Allspice

Large Scallops

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Scallops with Apple & Allspice

Course Appetizer
Servings 2 People

Ingredients

  • 12 oz Coleson’s Catch Scallops
  • Marinade:
  • 1/4 c apple juice
  • 1/4 c White Wine
  • 1 Tbsp Shallot chopped
  • 1/2 tsp Ground Allspice
  • 1/4 tsp salt and pepper Other ingredients:
  • 1-2 granny smith apples peeled
  • 1 Red Onion
  • Other option: Blanched carrot slices good for color and taste.

Instructions

  • Mix marinade ingredients. Marinate scallops at least one hour, turning occasionally.
  • Grill on skewers with vegetables and herbs (see Serving Suggestions).

Notes

To make the skewers alternate whole scallops with strips of red onion and apple. Brush with oil before putting on grill. For pouches oil the foil and place the scallops, onion and apple in center and seal the foil.

Penne With Scallops

Large Scallops

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Penne With Scallops

Course Main Dish

Ingredients

  • 1 pkg Coleson’s Catch Scallops
  • 4 c Penne Pasta cooked 
  • 2 c Tomatoes diced
  • 1/2 c Onion diced and sautéed
  • 2 Tbsp garlic chopped
  • 1/2 c Celery diced
  • 1/2 c Carrots diced
  • 1/3 c Basil chopped
  • 1/2 c Chicken Broth
  • 1/2 c White Wine
  • olive oil

Instructions

  • Sauté the onion, garlic, celery and carrot until tender.
  • Add the tomatoes, basil, wine, chicken broth and scallop with the juice.
  • Bring to a boil and add the penne and toss.
  • Ready when all is heated through.

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