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.

Seafood Pesto Linguini

Coleson's Catch - Cropped
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Seafood Pesto Linguini

Course Main Dish
Servings 6 People

Ingredients

  • 32oz. pkg. Coleson's Catch Green Mussel on the Half Shell
  • 12oz. pkg. Coleson's Catch Calamari clean and cut into thin circles
  • 12oz. pkg. Coleson s Catch Mahi-Mahi no skin and cut into strips
  • 4 c cooked Linguini
  • 1/2 c Pesto: you can buy it prepared or make your own
  • 1/2 c Chicken Broth
  • 4 c Heavy Cream
  • Diced tomatoes grated parmesan cheese and toasted pine nuts for garnish.

Instructions

  • Saute the pesto a little...it will tend to stick, so add the chicken broth and simmer.
  • Add the heavy cream and reduce until slightly thick; add the fish and shellfish and simmer for 3-5 minutes.
  • Heat the cooked Linguini in hot water and drain.

Notes

Place the pasta in one large bowl or in individual bowls and top with the sauce, arranging the shellfish attractively. Top with the diced tomatoes, grated Parmesan cheese and toasted pine nuts.

Angel Hair Pasta with Calamari

Calarami Squid

Calamari Steaks
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Angel Hair Pasta with Calamari

Course Main Dish
Servings 2 People

Ingredients

  • 12oz. pkg. Coleson's Catch Calamari clean and cut into circles
  • 2 c cooked black angel hair pasta
  • 2 c cooked white angel hair pasta
  • 2 Tbsp olive oil
  • 2 Tbsp chopped garlic
  • 1/2 c White Wine
  • 1 c Tomatoes diced
  • 1/4 c chopped fresh basil
  • 3 c Chicken Broth
  • Salt and Pepper
  • 1 tbsp Extra Virgin Olive Oil

Instructions

  • Saute the garlic in the olive oil, add the white wine, tomatoes and basil. Simmer.
  • Add the broth, salt and pepper.
  • Bring to a boil and add all the calamari; simmer for 2 minutes and add the pasta.
  • Heat through.
  • Top with Parmesan cheese.

Notes

Black angel hair pasta is available in specialty stores and gourmet food catalogs. It is dyed black with squid ink.

Tuna Fajitas

Yellowfin Tuna

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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.

Tuna Satay with Peanut Sauce

Yellowfin Tuna

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Tuna Satay with Peanut Sauce

Course Main Dish
Servings 2 People

Ingredients

  • 12 oz pkg Coleson’s Catch Tuna Steaks
  • 1/2 c Onion halved and sliced
  • 1/2 c Red Bell Pepper halved and sliced
  • 2/3 c Chicken Broth
  • 1/3 c Onion diced
  • Skewers
  • 3 Tbsp Chunky Peanut Butter
  • 1/2 tsp crushed red chili flakes
  • 1 tsp Lemon Juice
  • 1/4 tsp Black Pepper
  • 3 Tbsp Peanuts chopped
  • 1 Tbsp Parsley chopped

Instructions

  • Cut tuna into one-inch squares and put them on the skewers; put in fridge.
  • In a medium-sized pan, saute the sliced onions and bell peppers al dente; set aside.
  • In a small saucepan, saute the diced onion until clear, then add chicken broth.
  • When it comes to a boil, add the peanut butter and crushed chili; whisk smooth.
  • When it comes to another boil, add lemon and pepper; simmer 2 minutes.
  • To cook the tuna: char rare over an open flame, saute, or broil - whichever way you choose, just don't overcook it.

Notes

To serve, lay the cooked tuna on a bed of rice or bulgur wheat, pour the sauce over the tuna, then sprinkle with bell pepper and chopped peanuts, finishing with parsley.

Tuna Steaks with Curried Peanut Sauce

Yellowfin Tuna
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Tuna Steaks with Curried Peanut Sauce

Course Main Dish
Servings 2 People

Ingredients

  • 12 oz pkg Coleson’s Catch Tuna Steaks
  • 1/2 c Yellow Onion diced 
  • 1 tsp Curry Powder
  • 1/2 tsp Fresh Ginger grated
  • 1 Tbsp Butter
  • 2/3 c Chicken Broth
  • 1/4 c Chunky Peanut Butter
  • 1/4 c Coconut Flakes
  • Salt and Pepper

Instructions

  • In a medium sauce pan sauté the onion in butter until clear.
  • Add curry powder and ginger.
  • Sauté but don't brown.
  • Add chicken broth and bring to a boil.
  • Add the peanut butter and coconut flakes.
  • Whisk until smooth. 
  • Season the tuna with salt and pepper and sear in a hot sauté pan - cook it rare! 

Notes

Serve the Tuna, the Curried Peanut Sauce with rice, bulgur or couscous and a fresh vegetable or salad on the side.

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