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.

Classic Fresh Mozzarella Salad

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Classic Fresh Mozzarella Salad

Course Salad
Servings 2

Ingredients

  • A large crisp green leaf lettuce leaf
  • 3 Thick slices Ripe Tomato
  • 3 Thick slices Mozzarella cheese
  • A generous sprinkle of salt and pepper
  • 6 Large leaves Basil sliced very thinly
  • A generous splash of extra virgin olive oil

Instructions

  • Mix all ingredients.

Notes

Variations: Sliced red onion, feta cheese, Kalamata olives, a splash of balsamic vinegar, a squeeze of lemon.
Additional Comments: Serving suggestion:
Cold poached salmon, halibut, scallops or calamari steaks could accompany this salad, as could a cold broiled swordfish steak.

Mixed Seafood Wrap

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Mixed Seafood Wrap

Course Main Dish

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.

Prawns, Scallops and Red Bell Peppers with Sautéed Polenta

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Prawns, Scallops and Red Bell Peppers with Sautéed Polenta

Course Main Dish
Servings 2 People

Ingredients

  • 12 Coleson's Catch Tiger Prawns peeled, deveined
  • 20 Coleson’s Catch Scallops
  • 1 c Onions finely sliced
  • 2 c Red Bell Pepper finely sliced
  • 1/4 c olive oil
  • 1/2 c Chicken Broth
  • 1/2 c balsamic vinegar
  • Salt and Pepper

Instructions

  • In a large sauté pan caramelize the onions in the olive oil, add the red bell peppers, vinegar and chicken broth and simmer until tender.
  • Add more chicken broth if needed.
  • Dust the prawns and scallops in flour and sauté them until golden brown.
  • Combine them with the bell peppers and simmer for a minute or two.
  • Pour over sautéed polenta.

Scallops with Vodka and Black Pepper

Large Scallops

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Scallops with Vodka and Black Pepper

Course Appetizer
Servings 2 People

Ingredients

  • 12 oz Coleson’s Catch Scallops
  • Marinade:
  • 1/2 c Vodka
  • 1 tsp Lemon Zest
  • 1/4 tsp Salt and Pepper
  • Other ingredients:
  • Red Onion
  • Other options:
  • Bell pepper
  • Mushrooms

Instructions

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

Notes

To make skewers alternate the whole scallops with other ingredients.

Scallops with Sherry, Shallots and Mushrooms

Large Scallops

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Scallops with Sherry, Shallots and Mushrooms

Course Appetizer
Servings 2 People

Ingredients

  • 12 oz Coleson’s Catch Scallops
  • Marinade:
  • 1/2 c dry sherry
  • 1 Tbsp chopped shallots
  • 1/4 tsp Thyme salt and pepper
  • Other ingredients:
  • Button mushrooms
  • Red Onion
  • Other option: bell pepper

Instructions

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

Notes

To make skewers alternate whole scallops with the button mushrooms and onion strips. Brush with oil. For pouches, oil the foil and place ingredients in middle and seal by folding the ends.

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