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.

Creamy Polenta

Coleson's Catch - Cropped
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Creamy Polenta

Servings 2 People

Ingredients

  • 1 c. Cornmeal
  • 3 c chicken stock
  • 2 Tbsp. chopped garlic
  • 2 Tbsp. chopped basil
  • 1/2 c Parmesan cheese
  • 1 tsp. salt
  • 1/2 c heavy cream

Instructions

  • In a sauce pan, combine chicken stock, garlic, basil and cornmeal, using a whisk to thoroughly mix ingredients.
  • Cook over medium heat, stirring regularly.
  • As it comes to a boil, it will thicken; cook for another 15 minutes until the mixture is smooth. (Add water if the mixture becomes too thick..)
  • Add the cheese and the cream, and continue to cook until the cheese is melted.

Notes

Serve under sauteed Calamari Nicoise.

Ceviche Calamari

Calarami Squid

Calamari Steaks
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Ceviche Calamari

Course Appetizer
Servings 2 People

Ingredients

  • For every pound of Coleson's Catch Calamari:
  • 1 c water
  • 1 c lemon or lime juice
  • 1 c white vinegar
  • 1 c Red Onion diced
  • 1 c Green Bell Pepper diced
  • 1 crushed chilies or Tabasco sauce Tbsp.

Instructions

  • Clean squid by pulling out the viscera including cartilage.
  • Rinse in cold water and cut into half inch rings.
  • Combine all ingredients and marinate for 24 hours.

Notes

Serve cold as a salad or appetizer.

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 Steaks With Kalamata Olive Salsa

Yellowfin Tuna

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Tuna Steaks With Kalamata Olive Salsa

Course Main Dish
Servings 2 People

Ingredients

  • 1 pkg. Coleson’s Catch Tuna Steaks
  • 1/3 cup Kalamata Olives roughly chopped
  • 1/3 cup Tomatoes diced
  • 2 Tbsp. Red Onion diced
  • 1 Tbsp. fresh basil chopped
  • 1 Tbsp. balsamic vinegar
  • 1/2 cup Feta Cheese
  • Salt and Pepper to taste

Instructions

  • Combine all ingredients (except the fish and cheese) and marinate overnight.
  • Cook the tuna as desired and place the salsa over the fish.
  • Sprinkle with crumbed feta cheese.

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