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.

Imitation Crab And Lentil Stew

Imitation Crab - Salad Chunks

Print

Imitation Crab And Lentil Stew

Course Soup
Cook Time 25 minutes
Total Time 25 minutes
Servings 2 People

Ingredients

  • 1 pkg Coleson's Catch Imitation Crabmeat
  • 2 Tbsp. Oil
  • 1 Yellow Onion small diced
  • 2 Tbsp. garlic minced
  • 1/2 tsp. Saffron
  • 2/3 c dried lentils
  • 3 c Chicken Stock
  • 2/3 c Tomatoes diced
  • 1/4 c Cilantro chopped
  • 3 Tbsp. Lemon Juice
  • Salt and Pepper

Instructions

  • Sauté the onion until tender, add garlic and gently cook; do not brown.
  • Add saffron, chicken stock and lentils.
  • Simmer until lentils are tender (20-30 minutes).
  • Add tomatoes, cilantro and lemon juice, simmer for 5 minutes.
  • Add flaked crab and bring to a boil.
  • Adjust seasoning.

Notes

Additional Comments: 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!

Crab Cioppino

King Crab Legs

Crab Meat Legs-Style
Print

Crab Cioppino

Course Main Dish, Soup
Cook Time 10 minutes
Total Time 10 minutes
Servings 4 People

Ingredients

  • 3 lbs. Coleson's Catch King Crab Legs or assorted firm fish and shellfish (crab prawns, mussels, clams, squid, chilean sea bass)
  • 1 Yellow Onion diced
  • 1/4 c. combination of fresh basil thyme and oregano
  • 3 bay leaves
  • 1 c. red wine
  • 1/2 c. tomato paste
  • 1 Carrot diced
  • 4 qt. canned tomatoes diced
  • 1 c. clam juice or chicken stock
  • Salt and Pepper

Instructions

  • Combine all ingredients except fish in a heavy pan. Simmer for at least one hour.
  • If you wish to reduce the acidity caused by the tomato paste, add two tablespoons of granulated sugar before adding fish.
  • Use a combination of fish that suits your taste.
  • If you don't want to struggle with the shells of the prawns and crab, peel them before cooking. The items suggested above hold up well.
  • Cut fish into pieces similar in size to prawns to allow all to cook in approximately the same amount of time.
  • Fish should cook in 10-15 minutes.
  • Do not overcook.

Notes

Serve in either individual bowls or in a tureen. Serve garlic bread or garlic cheese bread as an accompaniment.

Green Shell Mussel on Half Shell with Linguini Spinach and Bacon

Kono Mussels

Kono Mussels
Print

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.

Portuguese Fish Stew

Yellowfin Tuna

Print

Portuguese Fish Stew

Course Main Dish, Soup
Cook Time 10 minutes
Total Time 10 minutes
Servings 2 People

Ingredients

  • 12 Oz. pkg Coleson’s Catch Tuna Steaks cut into a 1/2 inch dice
  • 2/3 c Yellow Onion diced
  • 2 Tbsp chopped garlic
  • 2 Tbsp olive oil
  • 1/4 c chopped basil
  • 1/2 c red wine
  • 2 c Chicken Broth
  • 1 c diced potatoes
  • 1 c Tomato Sauce
  • 1 Tbsp tomato paste
  • 1/2 tsp Salt and Pepper
  • 2 Tbsp Extra Virgin Olive Oil

Instructions

  • Sauté the onions, garlic and basil in the oil, add the wine and broth and when it starts to boil, add the potatoes.
  • When the potatoes are al dente (cooked but still firm), add the tomato sauce, tomato paste, salt, pepper and olive oil.
  • Bring to boil and simmer for 5 minutes.
  • Then, add the tuna and simmer for 5 more minutes.

Tuna Fajitas

Yellowfin Tuna

Print

Tuna Fajitas

Course Main Dish
Servings 2 People

Ingredients

  • 12 oz pkg Coleson’s Catch Tuna Steaks
  • 1/2 tsp Fajita seasoning
  • 1 Yellow Onion
  • 1 Small Red Bell Pepper
  • 1 Small Green Bell Pepper
  • Mild Oil - Corn or Canola
  • 4-6 Small Flour Tortillas any flavor you enjoy
  • 2/3 c Mixed Grated Jack and Cheddar Cheeses
  • 1/2 c Sour Cream
  • 2/3 c Guacamole 
  • salsa

Instructions

  • If you are going to cook over an open flame, light it now.
  • Dust the tuna with fajita seasoning and set it aside.
  • Peel onion, cut in half, and thinly slice.
  • Cut bell peppers in half, seed, core, and thinly slice.
  • Saute the onions.
  • Lightly saute the peppers.
  • Toss them together after they are cooked, and set aside.
  • Cook the tuna now - quickly sear over the hot flames or in a hot lightly-oiled pan. Remember: Don't overcook!
  • Cut the tuna into the traditional fajita strips and toss with the onion-bell pepper mixture.
  • Heat the tortillas or not; it is up to you, but remember that a heated tortilla hardens when it cools. Now, sit down and assemble your masterpieces of yummy goodness.

Notes

If you have Fajita Seasoning, use it! If not, simply mix a little chili powder, cumin, and garlic salt together, or you may use Taco Seasoning.

Contact Us

Like Us On Facebook
877-COLESON