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.

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Whole Trout with Seafood

Whole Trout Pan Ready

Whole Trout Pan Ready
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Whole Trout with Seafood

Cook Time 15 minutes
Total Time 15 minutes
Servings 6 People

Ingredients

  • 6 Coleson's Catch Whole Trout
  • 1/2 cup cooked bay shrimp meat
  • 1/2 cup cooked crab meat
  • Cream Sauce:
  • 1/2 cup Heavy Cream
  • 1 tbsp capers 
  • 1/2 cup Mushrooms sliced
  • 1 Shallot diced
  • Roux
  • Meurice Sauce:
  • 1/4 cup Sherry
  • 1 tsp Shallots
  • 1 tsp garlic
  • 1/2 cup cream
  • 1/4 cup Butter
  • Salt and Pepper
  • lemon

Instructions

  • Sauté shallots and mushrooms in butter for approximately 2 minutes.
  • Add cream and capers (and perhaps a bit of sherry!). 
  • Reduce and add a teaspoon of roux to thicken.  Cook 5 minutes.  Cool. 
  • Mix shrimp and crab into cream sauce. 
  • Flour trout on the skin only. 
  • Stuff trout with seafood mixture. 
  • Sauté in a heavy pan on each side and place in a 400° oven for approximately 15 minutes.
  • Meurice Sauce:
  • Reduce sherry, shallots, and garlic by half. 
  • Add cream and butter and reduce to desired thickness. 
  • Put in a dash of lemon and adjust seasonings.

Notes

Roux is melted butter mixed with flour to make a paste.

Filed Under: Trout, Mild Flavor Tagged With: Gourmet, Winter

Whole Trout with Clam Stuffing

Whole Trout Pan Ready

Whole Trout Pan Ready
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Whole Trout with Clam Stuffing

Cook Time 15 minutes
Total Time 15 minutes
Servings 2 People

Ingredients

  • 2 Coleson's Catch Whole Trout 6 oz. each
  • 2/3 cup seasoned bread crumbs
  • 1/4 cup Celery finely diced
  • 1/4 cup Onion finely diced
  • 1/2 cup clams diced
  • 1/2 tsp Old Bay Seasoning
  • 1/2 cup Butter melted

Instructions

  • Sauté celery and onions. 
  • Mix all stuffing ingredients and toss. 
  • Stuff trout. 
  • Wrap in foil, and bake at 350 degrees for 15 to 20 minutes.

Filed Under: Mild Flavor, Trout Tagged With: Simple, Winter

Whole Trout with Apples, Blue Cheese and Pecans

Whole Trout Pan Ready

Whole Trout Pan Ready
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Whole Trout with Apples, Blue Cheese and Pecans

Cook Time 12 minutes
Total Time 12 minutes
Servings 2 People

Ingredients

  • 2 Coleson's Catch Whole Trout 6 oz. each
  • 1 red apple diced
  • 1/2 cup Celery finely diced
  • 1/2 cup Onion finely diced
  • 1/4 cup Blue Cheese crumbled
  • 1/4 cup pecans chopped
  • Fresh parsley chopped

Instructions

  • Sauté celery and onions. 
  • Lay the open trout in a broiler pan. 
  • Sprinkle ingredients on the trout and bake at 350° for 12 to 15 minutes or until cheese melts, pecans brown and trout is cooked. 
  • Top with chopped parsley.

Filed Under: Mild Flavor, Trout Tagged With: Autumn Recipes, Simple

Trout with Tomato-Basil-Garlic Sauce

Whole Trout Pan Ready

Whole Trout Pan Ready
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Trout with Tomato-Basil-Garlic Sauce

Cook Time 10 minutes
Total Time 10 minutes
Servings 4 People

Ingredients

  • 4 Coleson's Catch Trout Fillets
  • 1/2 cup Onion diced
  • 1 cup Tomatoes diced
  • 2 tbsp garlic chopped
  • 1/4 cup fresh basil leaves
  • 1/2 cup Spinach Leaves chopped
  • 1/2 tsp Salt and Pepper
  • 3 tbsp olive oil

Instructions

  • In a saucepan, heat olive oil and sauté remaining ingredients. 
  • Simmer 10-12 minutes.

Notes

Cook trout as desired and top with Tomato-Basil-Garlic Sauce.

Filed Under: Mild Flavor, Trout Tagged With: Simple, Summer Seafood Recipes

Trout with Bacon and Mushroom Cream

Whole Trout Pan Ready

Whole Trout Pan Ready
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Trout with Bacon and Mushroom Cream

Servings 4 People

Ingredients

  • 4 portions Coleson's Catch Trout Fillets 6-8 oz. each
  • bacon
  • 2 tbsp Onion finely diced
  • 1 tbsp Butter
  • 1/2 cup Mushrooms sliced
  • 1/2 cup Chicken Stock
  • 1/4 tsp Black Pepper
  • 1 tsp Thyme
  • cornstarch or roux

Instructions

  • Finely dice the bacon and saute until very crisp. 
  • Drain the fat and set the bacon on a paper towel. 
  • Saute the onion in the butter for 2 to 3 minutes. 
  • Add mushrooms and saute for an additional 2 to 3 minutes.
  • Add chicken stock, pepper, and thyme, and bring to a boil. 
  • Thicken with cornstarch or roux to desired thickness. 
  • Add the bacon and simmer for 2 to 3 minutes. 
  • Sauté or boil the trout.

Notes

Top with sauce and serve with rice or potatoes. Additional Comments: * Roux is melted butter mixed with flour to make a paste.

Filed Under: Mild Flavor, Trout Tagged With: Simple, Winter

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