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.

Baked Pears and Almonds in Filo

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Baked Pears and Almonds in Filo

Course Dessert
Cook Time 25 minutes
Total Time 25 minutes
Servings 2 People

Ingredients

  • 1 large pear any type will work, ripe pears cook quicker
  • 1/3 c mascarpone
  • 2 tbsp Honey
  • Pinch of Allspice
  • 2 Tbsp Slivered Toasted Almond
  • 4 sheets Filo dough 
  • Melted butter

Instructions

  • Cut the pear in half and core.
  • Mix the Mascarpone, honey, allspice and almonds in a bowl.
  • Place one sheet of filo dough on the counter and brush with melted butter.
  • Place another filo sheet on top and brush with melted butter.
  • Place the pear half, core side up, in the center of the filo sheet and put half the mixture on the center.
  • Draw the corners of the filo to the center to form a bundle and turn them to stay in place.
  • Place on a sheet pan and repeat. Bake at 375 degrees for 25-30 minutes or until golden brown and pears are tender.

Notes

Roasted Red Bell Pepper Mayonnaise

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Roasted Red Bell Pepper Mayonnaise

Ingredients

  • 2 red bell peppers
  • 1 c Mayonnaise
  • 1 tbsp Lemon Juice
  • Salt and Pepper

Instructions

  • Roast the peppers over an open flame until dark brown and put in a covered container to cool. (A zip lock bag works well. The steam created helps loosen the skins and makes them easy to remove.)
  • When cool remove the skins and the seeds.
  • Puree in a food processor or blender.
  • Mix pureed peppers into the mayonnaise.
  • Add the salt, pepper and lemon juice.

Notes

This keeps well in the refrigerator.

Flan Recipe

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Simple and Delicious Flan Recipe

Course Dessert
Cook Time 30 minutes
Total Time 30 minutes

Ingredients

  • 3/4 c Sugar
  • Water to dissolve
  • 1 qt Half and half
  • 1 c Sugar
  • 2 tsp vanilla

Instructions

  • In a saucepan boil the sugar syrup until it turns brown.
  • Pour into to an ovenware dish and allow it to cover the bottom by moving the dish back and forth.
  • Scald half and half. Whisk yolks, sugar and vanilla and whisk into half and half.
  • Pour into prepared dish and bake at 300 in a water bath until set.
  • Check in 30 minutes.
  • Chill. Turn out onto plate.

Baked Stuffed Milkfish

butterfly-milkfish-frost

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Baked Stuffed Milkfish

Course Main Dish
Cook Time 30 minutes
Total Time 30 minutes
Servings 2 People

Ingredients

  • 1 Coleson's Catch Whole Milkfish cleaned and scaled
  • 2 Tbsp. Butter
  • 1 large tomato diced
  • 1 medium onion chopped
  • 2 Green Onions chopped
  • 1 lemon sliced
  • Salt and Pepper to taste

Instructions

  • Rub both sides and inside of Milkfish with lemon slices; then sprinkle with salt and pepper.
  • Mix the tomatoes, onion, green onions and season with salt and pepper.
  • Place the mixture inside the stomach cavity and secure with skewers (or sew the opening with large needle and thread).
  • Preheat oven to 400 degrees F. Brush both sides of fish with melted butter and place in a baking dish that has been lined with greased aluminum foil.
  • Bake for about 30 minutes, basting with butter as the fish cooks.
  • Fish is done when it starts to flake easily.

Notes

Milkfish contains many small bones.

Boneless Butterfly Milkfish

butterfly-milkfish-frost

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Boneless Butterfly Milkfish

Course Main Dish
Cook Time 20 minutes
Total Time 20 minutes
Servings 2 People

Ingredients

  • 1 Boneless Butterfly Milkfish
  • 2 tbsp Vinegar
  • 2 Garlic cloves minced
  • Salt and Pepper to taste
  • 3 tbsp Flour

Instructions

  • In a shallow dish, combine vinegar, garlic, salt and pepper.
  • Lay fish, skin side up in the dish.
  • Cover and let marinate overnight in the refrigerator, turning over fish at least once.
  • When ready to serve, drain the fish, pat dry and dust both sides with flour.
  • Fry in hot oil until golden brown on both sides, about 10 minutes each side.

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