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.

Sole with Sauteed Mushrooms, Lemon and Thyme

Sole Fillets
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Sole with Sauteed Mushrooms, Lemon and Thyme

Servings 2 People

Ingredients

  • 12 oz Coleson's Catch Sole Fillets sauteed
  • 2 c. Button Mushrooms sliced
  • 1 tsp. Garlic
  • 1/2 tsp. Thyme
  • 2 Tbsp. butter
  • 1/4 c. white wine
  • 1 Tbsp. lemon juice

Instructions

  • Sauté mushrooms in butter; add garlic and thyme.
  • Cook 2 to 3 minutes.
  • Add other ingredients and simmer 2 to 3 minutes more.
  • Top cooked fish with mushroom mixture.

Poached Perch Salad

Perch Fillets

Perch Fillets
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Poached Perch Salad

Servings 2 People

Ingredients

  • 1 pkg Coleson's Catch Perch fillets
  • 1/2 c. White Wine
  • 1 tsp. garlic
  • 1/4 tsp. Salt
  • Lettuce   shredded
  • Cucumber Yogurt Dressing:
  • 1 Cucumber seeded and peeled
  • 1 c. Yogurt 
  • 1 Tbsp. garlic chopped
  • 1 Tbsp. Mint chopped
  • Kalamata Olives
  • 1 tsp. Salt and Pepper

Instructions

  • Poach the perch in the wine, garlic, and salt.  Watch carefully as it will cook quickly. Chill.
  • Blend all Cucumber Yogurt Dressing ingredients.  Chill.
  • Serve on a bed of shredded lettuce and top with dressing. 
  • Garnish with Kalamata olives.

Tomato Onion Casserole with Orange Roughy

Orange Roughy

Orange Roughy
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Tomato Onion Casserole with Orange Roughy

Cook Time 25 minutes
Total Time 25 minutes
Servings 2 People

Ingredients

  • 1 pkg Coleson's Catch Orange Roughy Fillets
  • 1 Onion thinly sliced
  • 2 Tomatoes thinly sliced
  • 1/2 c. Bread Crumbs
  • 1/4 c. Butter or olive oil melted
  • 2 tsp. garlic chopped
  • 1/2 c. Chicken Stock
  • 1/4 c. White Wine

Instructions

  • Sauté the garlic in butter or olive oil. 
  • In a small casserole, arrange the fish, onions, tomatoes and bread crumbs in alternating layers, finishing with bread crumbs on top.
  • Pour the stock, wine and garlic mixture on top and bake at 350° for 25-30 minutes.

Molasses and Ginger-Glazed Flounder

Flounder Fillets

Flounder Fillets
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Molasses and Ginger-Glazed Flounder

Servings 4 People

Ingredients

  • 4 Coleson’s Catch Flounder Fillets 6-8 oz. Each
  • 1 Tbsp. White Wine
  • 2 Tbsp. Fresh Ginger grated
  • 2 Tbsp. Onion finely diced
  • 1 tsp. Dry mustard
  • 1/2 tsp. Black pepper savory toasted walnuts see below
  • Savory Toasted Walnuts:
  • 1 c. Walnut pieces
  • 1/2 c. Brown sugar
  • 2 Tbsp. Molasses
  • 1 tsp. Dry mustard
  • 1 tsp. Worcestershire sauce
  • 1/2 tsp. Black Pepper

Instructions

  • Savory Toasted Walnuts:
  • Toss walnut pieces, brown sugar, molasses, 1 tsp. dry mustard, Worcestershire Sauce, and 1/2 tsp. black pepper.
  • Spread on a sheet pan and back for 15-25 minutes at 350°.
  • The sugar will melt and glaze the nuts. Let cool and chop.
  • Marinate the flounder in the molasses, wine, ginger, onion, 1 tsp. dry mustard, and 1/2 tsp. black pepper for 2-4 hours.
  • Bake at 350° for 10-12 minutes.
  • Top with Savory Toasted Walnuts.

Flounder with Saffron and Garlic

Flounder Fillets

Flounder Fillets
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Flounder with Saffron and Garlic

Servings 2 People

Ingredients

  • 12 oz pkg Coleson's Catch Flounder Marinade:
  • 1/2 c. White Wine
  • 1/4 tsp. saffron threads
  • 1 Tbsp garlic chopped
  • 1 tsp. Orange Zest
  • 1/4 tsp. Salt and Pepper

Instructions

  • Bring marinade ingredients to a boil, then cool. 
  • Add flounder and marinate at least 1 hour.
  • Garnish with diced tomatoes and chopped parsley.

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