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.

Couscous Salad II

Coleson's Catch - Cropped
Print

Couscous Salad II

Ingredients

  • 2 c. couscous prepared per package instructions*
  • 1/2 c. tomatoes diced
  • 1/2 c. fresh fennel root diced
  • 1 tsp. orange zest
  • 1/4 c. white wine vinegar
  • 1/2 c. olive oil
  • 1/4 c. chopped green onion
  • Salt and pepper

Instructions

  • Combine all ingredients in a bowl and chill overnight.
  • Serve as an accompaniment to cold poached salmon, halibut, scallops or calamari steaks as well as cold broiled swordfish steak.

Notes

To enhance the couscous, add 1 Tbsp of chopped garlic and 1/4 tsp saffron to the liquid. Substitute water with chicken stock for fuller flavor.

Poached Halibut with Leeks

Wild Halibut Steaks

Wild Halibut Steaks
Print

Poached Halibut with Leeks

Cook Time 5 minutes
Total Time 5 minutes
Servings 2 People

Ingredients

  • 12 oz. pkg Coleson's Catch Halibut
  • 1/2 c. dry white wine
  • 1/4 c. water
  • 1 c. Leeks thinly sliced
  • 2/3 c. Frozen Peas thawed Salt and pepper

Instructions

  • In a sauté pan, simmer the leeks in wine, water, salt and pepper until tender.
  • Add the halibut; cover and continue to simmer for 5-7 minutes, depending on the thickness of the fish.
  • Add the peas and warm through.
  • Serve with a side salad or with mashed potatoes or rice.

Halibut with Portobello Mushrooms and Caramelized Onions

Wild Halibut Steaks

Wild Halibut Steaks
Print

Halibut with Portobello Mushrooms and Caramelized Onions

Cook Time 20 minutes
Total Time 20 minutes
Servings 2 People

Ingredients

  • 1 1/2 c. Portobello mushrooms sliced
  • 2/3 c. Onion sliced
  • 1 Tbsp garlic chopped
  • 1/2 c. Marsala wine
  • 1 /4 c. Parsley chopped
  • 3 Tbsp Butter
  • 1/3 c. Chicken Broth

Instructions

  • Sauté the onions in 1-1/2 Tbsp butter over medium heat, stirring to brown evenly to an amber color.
  • Add chicken broth and bring to a boil. 
  • In a separate pan, sauté the mushrooms in 1 1/2 Tbsp butter until brown. 
  • Add Marsala to the mushrooms, bring to a boil.
  • Combine the onion and mushroom mixture and add parsley. 
  • Place halibut in a glass casserole dish and cover with onion and mushroom mixture.
  • Cover and bake at 350 degrees F. for 20 minutes or so depending on the thickness of the fish.

Notes

Serve with rice or pasta.

Halibut with Avocado and Cilantro

Wild Halibut Steaks

Wild Halibut Steaks
Print

Halibut with Avocado and Cilantro

Servings 2 People

Ingredients

  • 12 oz pkg Coleson's Catch Halibut Steaks
  • 1 tsp. Shallot chopped
  • 1 tsp. garlic chopped
  • 1/4 c. dry sherry
  • 1/4 c. Chicken Broth
  • 1/2 c. Heavy Cream
  • 2 Tbsp Butter
  • 1 Avocado sliced
  • 1 Tomato wedged
  • 2 Tbsp Cilantro chopped
  • Salt and Pepper

Instructions

  • Prepare halibut as you desire -- I like it either poached or dusted in flour then sautéed. 
  • In a sauce pan, simmer garlic and shallots in the sherry until liquid is almost gone. 
  • Add the chicken broth, simmer until liquid is almost gone. 
  • Add heavy cream, simmer until it starts to thicken. 
  • Add butter.  Add the avocado, tomatoes and cilantro and heat through.
  • Serve halibut over rice and top with the avocado-cilantro cream sauce.

Halibut with Swiss Chard and Bacon

Wild Halibut Steaks

Wild Halibut Steaks
Print

Halibut with Swiss Chard and Bacon

Servings 2 People

Ingredients

  • 1 pkg Coleson's Catch Halibut
  • 6 strips Bacon
  • 1/2 c. Yellow Onion diced
  • 1 1/2 c. Swiss chard chopped
  • 1 tsp. garlic minced
  • 1/4 c. Chicken Broth
  • Salt and Pepper

Instructions

  • Cut the bacon into bits and sauté. 
  • Drain and use the fat to sauté the onion until translucent.
  • Add the chard and garlic, cook until garlic is about to brown. 
  • Add chicken broth. 
  • Cover and steam until chard is al dente. Cook halibut any style.
  • Top with chard mixture.
  • Serve with a grain.

Contact Us

Like Us On Facebook
877-COLESON