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.

Mixed Seafood Wrap

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Mixed Seafood Wrap

Course Main Dish
Servings 2 People

Ingredients

  • 1 c cooked mixed seafood example: 4 scallops, 2 prawns, fillet of mahi-mahi., any left over pieces of fish or shellfish
  • 1 c cream cheese
  • 1/2 c Red Bell Pepper diced
  • 1/2 c Olives sliced
  • 1/2 c Green Onion chopped
  • 1/4 c ranch dressing
  • Salt and Pepper
  • Lettuce shredded
  • Tomatoes diced
  • 4 tortillas

Instructions

  • Chop the seafood into small pieces.
  • Mix the cheese spread ingredients.
  • Assemble by spreading the tortillas with the cheese spread, sprinkle with the seafood, lettuce and tomatoes. Roll.

Scallops with Cranberry, Orange and Basil

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Scallops with Cranberry, Orange and Basil

Course Appetizer
Servings 2 People

Ingredients

  • 12 oz Coleson’s Catch Scallops
  • Marinade:
  • 1/2 c cranberry juice
  • 1/4 c Lemon Juice
  • 1 tbsp Orange Zest
  • 2 Tbsp fresh chopped basil
  • 1/2 c diced red onion
  • 1/4 tsp Salt and Pepper

Instructions

  • Marinate for 24 hours. Garnish with diced celery and orange and shredded ice burg lettuce.

Notes

Serve with sweet baguette.

Spicy Scallop Bisque

Large Scallops

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Spicy Scallop Bisque

Course Soup
Cook Time 20 minutes
Total Time 20 minutes

Ingredients

  • 12 oz. cooked scallops
  • 1 small yellow onion diced
  • 1 Tbs. of Garlic chopped
  • 1/4 c Butter
  • 1 Tbsp. fresh basil chopped
  • 1/4 c brandy
  • 1/4 c Sherry
  • 1/2 tsp cayenne pepper
  • 1/2 tsp Black Pepper
  • 2 bay leaves
  • 1/2 tsp Thyme
  • 1 qt clam juice
  • 1 c canned tomatoes diced
  • 1 c Heavy Cream
  • salt to taste
  • Roux for thicker soup (flour and melted butter)

Instructions

  • Sauté the onion and garlic in butter, but don't brown.
  • Add sherry and brandy and cook until volume is reduced by half.
  • Add all ingredients except cream, salt, and roux.
  • Simmer 20 minutes.
  • Add cream, bring to a boil and add one to two tablespoons of Roux with a whisk.
  • Add scallops and top with chopped parsley.

Seafood and Sweet Anise (Fennel Root) Fettuccine

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Seafood and Sweet Anise (Fennel Root) Fettuccine

Course Main Dish

Ingredients

  • 1 1/2 lbs. Coleson's Catch Seafood cut into similar size pieces
  • 2 bulbs thinly sliced sweet anise
  • 2 Tbsp Shallots minced
  • 1/3 c dry sherry
  • 2 Tbsp Butter
  • 1/2 c Chicken Stock
  • 1/2 tsp Allspice
  • 2 c Heavy Cream
  • 1/2 c roasted pecans
  • 3/4 tsp Black Pepper
  • 4 c cooked fettuccine

Instructions

  • Sauté the shallots in the butter, add the sherry.
  • Once the sherry is almost evaporated add the chicken stock, allspice, black pepper and anise root.
  • Once the chicken stock is evaporated, add the heavy cream and continue cooking until the cream begins to thicken.
  • Add seafood and cook through; add pecans, toss with fettuccine.
  • Top with the feathery leaves from the anise as garnish.

Notes

Choose a combination of seafood. Example: scallops, salmon and perch.

Scallops Marinara with Spaghetti

Large Scallops

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Scallops Marinara with Spaghetti

Course Main Dish
Cook Time 15 minutes
Total Time 15 minutes

Ingredients

  • 1 Onion diced
  • 4 Tomatoes diced
  • 2 Tbsp garlic chopped
  • 2 Tbsp fresh basil chopped
  • 2 Tbsp fresh thyme
  • 1/2 cup red wine
  • 2 Tbsp. olive oil

Instructions

  • In saucepan, heat olive oil and sauté remaining ingredients.
  • Add salt and pepper to taste.
  • Simmer for 10 minutes.
  • Add the scallops and simmer for another 5-7 minutes.

Notes

Spoon over hot cooked spaghetti.

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