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.

Crab And Spinach Salad With Sundried Blueberry Vinaigrette

King Crab Legs

Crab Meat Legs-Style
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Crab And Spinach Salad With Sundried Blueberry Vinaigrette

Course Salad
Total Time 30 minutes
Servings 2 People

Ingredients

  • 12 oz Coleson's Catch King Crab Legs
  • Salad:
  • 3 qt. Spinach Leaves
  • 1/2 c. pecans chopped and toasted
  • 2/3 c. mandarin oranges
  • 2/3 c. Strawberries sliced
  • 1/2 c. sundried cranberries
  • 1/2 c. Red Onion sliced
  • 1 c. crab meat cooked
  • Sundried Blueberry Vinaigrette:
  • 1/2 c. Sun-dried Blueberry Vinegar
  • 1 Tbsp. Shallots chopped
  • 1/4 c. Honey
  • 1 tsp. Salt
  • 1 tsp. Black Pepper
  • 1 1/2 c. Pomace olive oil
  • Sundried Blueberry Vinegar:
  • 1/2 c. sundried blueberries
  • 1 c. champagne or honey vinegar

Instructions

  • For Sundried Blueberry Vinegar: Bring vinegar to boil in a non-aluminum pan. Add sundried blueberries, remove from heat. Cover and let set 30 minutes. Puree and chill.
  • For Sundried Blueberry Vinaigrette: Combine and blend all ingredients except olive oil in food processor. Slowly add oil to emulsify. Chill.

Notes

For Salad: Assemble ingredients on the plate and drizzle with the vinaigrette. The salad is prettier when the dressing is drizzled over, rather than tossed into, the salad.

Mussels and Scallops with Saffron Broth with Linguini

Kono Mussels
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Mussels and Scallops with Saffron Broth with Linguini

Course Main Dish
Servings 4 People

Ingredients

  • 1 pkg Coleson's Catch Pacific Delight Mussels on the Half Shell
  • 1 pkg Coleson’s Catch Scallops
  • 1 c +Chicken Broth or White Wine or a mix of both
  • 1 c Tomatoes diced
  • 2 Tbsp Garlic chopped
  • 1 pinch saffron threads
  • 1/2 c Parsley chopped
  • Salt and Pepper
  • 4 c Linguini cooked

Instructions

  • If you want to saute the garlic, you can. You also can just simmer the liquid of choice and the saffron for a few minutes to steep out the flavor from the threads and add the garlic, tomatoes and bring to a boil.
  • Add the scallops with all of its juice and bring to a boil.
  • Add the mussels, meat side down and the parsley.
  • Once it comes to a boil it is ready.
  • Serve over cooked Linguini.

Seared Rare Tuna with Cucumber Salsa and Wasabi Vinaigrette

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Seared Rare Tuna with Cucumber Salsa and Wasabi Vinaigrette

Ingredients

  • Cucumber Salsa:
  • 1/2 cup seeded English cucumber diced
  • 1/2 cup Red Onion diced
  • 1/2 cup Red Bell Pepper
  • 2 tsp. Rice Wine Vinegar
  • 1/2 tsp. Lemon Juice
  • 2 Tbsp. olive oil
  • Wasabi Vinaigrette:
  • 1 egg yolk
  • 1 Tbsp. Wasabi paste
  • 2 Tbsp. Rice Wine Vinegar
  • 1 Tbsp. Lemon Juice
  • 1/3 cup olive oil

Instructions

  • Cucumber Salsa: Combine all ingredients and marinate overnight in the refrigerator.
  • Wasabi Vinaigrette: Put the first 4 ingredients in a blender or food processor. Slowly add oil as you blend to form a thick paste. Add salt and pepper as desired.
  • Tuna Preparation: Coat the tuna with a generous amount of ground black pepper (the entire surface area). In a hot saute pan, sear each side of the tuna ever so slightly. The fish should remain raw. Chill.

Notes

Slice thinly and garnish with salsa and vinaigrette.

Swordfish With Corn Cakes and Black Bean Salsa

Swordfish Steaks

Swordfish Steaks
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Swordfish With Corn Cakes and Black Bean Salsa

Servings 1 Person

Ingredients

  • 8oz. Coleson's Catch Swordfish Steaks 1 per person
  • Marinade:
  • 1/4 c. White Wine
  • 1/2 tsp. Salt
  • 1/2 tsp. pepper
  • 1 Tbsp. olive oil
  • 1 Tbsp. Cilantro
  • 1 tsp. garlic chopped
  • Corn Cake Batter:
  • 3 eggs
  • 1 c. Half and half
  • 2 Tbsp. Onion finely diced
  • 1/2 tsp. Salt
  • 1/2 tsp. pepper
  • 1/2 tsp. Cumin
  • 1/2 tsp. Chili Powder
  • 1 tsp. baking powder
  • 3/4 c. cornmeal
  • 3/4 c. Flour
  • 1/2 c. corn
  • Corn and Black Bean Salsa:
  • 1/4 c. Red Bell Pepper
  • 1/4 c. Green Bell Pepper
  • 1/4 c. Red Onion
  • 1/2 c. Black Beans cooked
  • 1/2 c. corn 2 tbsp. lemon juice
  • 1 Tbsp. Tabasco sauce
  • 1 Tbsp. cilantro salt and pepper to taste
  • Sour Cream Drizzle:
  • 1/2 c. Sour Cream
  • 1 tsp. garlic
  • 1 tsp. Cilantro

Instructions

  • Marinade: Combine Marinade ingredients and marinate swordfish.
  • Corn Cakes: Whisk eggs and half and half. Add remaining ingredients and whisk until smooth. Add flour if you prefer thicker pancakes, or half and half if you prefer thinner. Cook as you usually cook pancakes.
  • Corn and Black Bean Salsa: Combine all ingredients and chill.
  • Sour Cream Drizzle: Puree sour cream with garlic and cilantro.
  • Broil swordfish. Place corn cake on plate. Place swordfish on top of corn cake. Top with salsa and drizzle with sour cream drizzle.

Notes

Marinade: Combine Marinade ingredients and marinate swordfish. Corn Cakes: Whisk eggs and half and half. Add remaining ingredients and whisk until smooth. Add flour if you prefer thicker pancakes, or half and half if you prefer thinner. Cook as you usually cook pancakes. Corn and Black Bean Salsa: Combine all ingredients and chill. Sour Cream Drizzle: Puree sour cream with garlic and cilantro. Broil swordfish. Place corn cake on plate. Place swordfish on top of corn cake. Top with salsa and drizzle with sour cream drizzle.

St. Andrews Barbecue Sauce For Salmon

Coho Salmon Fillets - Flash Frozen
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St. Andrews Barbecue Sauce For Salmon

Ingredients

  • 1 Tbsp. butter
  • 4 oz. chopped onion
  • 1 Tbsp. minced garlic
  • 2 Tbsp. chili powder
  • 1 Tbsp. minced jalapeno pepper
  • 4 oz. coffee
  • 4 oz. Worcestershire sauce
  • 4 oz. tomato paste
  • 2 oz. apple cider vinegar
  • 2 oz. brown sugar
  • 2 Tbsp. apple cider stock as needed

Instructions

  • Heat the butter in a saucepan over medium heat.
  • Add the onion and garlic and saute for two or three minutes until an aroma is apparent.
  • Add the chili powder and jalapenos.
  • Sauté the mixture for another 30 to 45 seconds.
  • Add the coffee, Worcestershire Sauce, tomato paste, vinegar, brown sugar, and cider.
  • Simmer for 20 minutes, adding stock if needed, until it is somewhat thickened.
  • Keep warm until needed.

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