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.

Pecan Baked Catfish Fillets with Celery Root

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 Pecan Baked Catfish Fillets with Celery Root
Catfish Fillets
Cook Time 20 minutes
Servings
People
Ingredients
Cook Time 20 minutes
Servings
People
Ingredients
Catfish Fillets
Instructions
  1. Season the celery root with salt and pepper and toss in the olive oil, spread on a sheet pan.
  2. Salt and pepper the catfish fillets.
  3. Mix the Dijon mustard and melted butter, spread on one side of the catfish.
  4. Sprinkle with the pecans and place them on top of the celery root.
  5. Bake at 400 degrees for approximately 20 minutes.

Apple Pecan Cake

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 Apple Pecan Cake
Course Dessert
Cook Time 1 hour
Servings
People
Ingredients
Course Dessert
Cook Time 1 hour
Servings
People
Ingredients
Instructions
  1. Sift sugar. Mix sugar with baking soda, cinnamon and salt.
  2. In a separate bowl, whisk oil, eggs and vanilla together.
  3. Add to the first mixture and mix all together.
  4. When the mixture is smooth, add apples and pecans. In four batches, mix in flour.
  5. Pour batter into an oblong baking pan and bake at 300 degrees for 1 hour or until a toothpick comes out clean.
Recipe Notes

Serve warm with ice cream or whipped cream.

Mashed Sweet Potatoes

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 Mashed Sweet Potatoes
Sweet potatoes make a great savory side dish. I like to add chopped bacon on occasion. A dish I often make is a Turkey Scaloppini with a Portobello demi-glaze. Your options are endless.
Course Side Dish
Servings
People
Ingredients
Course Side Dish
Servings
People
Ingredients
Instructions
  1. Cut the sweet potatoes into 1 inch slices and boil in salted water until tender. Drain and mash. Add milk and seasonings.
  2. Work the mixture as little as possible.
  3. Add more milk if they seem dry.
Recipe Notes

Sweet potatoes have beige skin and pale yellow meat. Yams have purplish skin and bright orange meat. I have seen them mislabeled in stores. They vary in size so for portion sake let's use the equaivalent of 2 large baked potatoes.

Butternut Squash and Buttermilk Soup

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 Butternut Squash and Buttermilk Soup
Course Soup
Servings
People
Ingredients
Course Soup
Servings
People
Ingredients
Instructions
  1. In a saucepan, sauté the onion in the butter, then add chicken broth and squash.
  2. Cover and simmer until the squash is tender.
  3. Puree the squash in a blender or food processor, adding the buttermilk for more liquid, if needed.
  4. Return the mixture to the saucepan and add the remaining buttermilk, adjust seasonings to taste.
  5. Bring to a boil and serve immediately.
Recipe Notes

If you want a thinner soup, more chicken broth or buttermilk can be added.

Butternut Squash Soup With Salmon

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 Butternut Squash Soup With Salmon
Course Soup
Servings
People
Ingredients
Course Soup
Servings
People
Ingredients
Instructions
  1. Simmer the onions and squash in the chicken broth until tender; puree.
  2. Add the milk using more or less for your desired thickness.
  3. Heat to a simmer; add the salmon and lemon juice.
  4. Simmer until the salmon is cooked, approximately 3 minutes.
  5. Adjust seasoning if needed.

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