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 Pesto Swordfish Enchiladas

Swordfish Steaks

Swordfish Steaks
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Creamy Pesto Swordfish Enchiladas

Cook Time 30 minutes
Total Time 30 minutes
Servings 2 People

Ingredients

  • 1 pkg Coleson's Catch Swordfish thawed
  • 8-10 Corn Tortillas depending on how you like your filling to-tortilla ratio
  • 2 c Half and half
  • 2 Tbsp Roux
  • 1/4 c Pesto:
  • 1 c Roasted Tomatoes diced
  • 1+ c Provolone Cheese grated
  • Salt and Pepper

Instructions

  • Cook the swordfish in any fashion; over an open flame adds great flavor to this hearty fish. Cool and dice.
  • Heat the half & half to a simmer and add the Roux, whisk until smooth and slightly thick.
  • Stir in Pesto and cool to lukewarm.
  • To assemble: Put some sauce on a plate and place the tortilla in the sauce and turn over to cover both sides with sauce.
  • Sprinkle some of the Swordfish, Roasted Tomatoes and Cheese down the center and roll it up.
  • Place in a square, greased glass baking dish.
  • Repeat the process until the filling is gone.
  • Spread the leftover sauce and cheese over the top; save a few tomatoes to sprinkle on top later for color.
  • Cover with foil and bake at 350 for 30 minutes.
  • Serve with Garlic Bread and Salad.

Salmon and Cream Cheese Quesadilla

Coho Salmon Fillets - Flash Frozen
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Salmon and Cream Cheese Quesadilla

Servings 2 People

Ingredients

  • 1 pkg Coleson's Catch Salmon thawed, Fillets or Steaks
  • 6-8 inch Flour tortillas
  • 8 oz cream cheese room temp.
  • 2 Tbsp Scallion diced
  • 2 Tbsp  Roasted Jalapenos diced
  • 1 tsp Lime Juice
  • Salt & Pepper
  • Butter

Instructions

  • In a medium sauce pan, put 1/2 inch of water with 1/4 tsp salt and a tsp of lime juice; bring to a simmer.
  • Add in the salmon and cover; simmer for 3 minutes and remove from the heat.
  • Leave covered and let it stand for 5 minutes.
  • Remove salmon from the liquid and let cool.
  • Remove any skin and bones (depending on if you use fillet or steaks) and flake.
  • In a bowl, mix the cream cheese and lime juice using the back of a spoon until smooth and spreadable.
  • Stir in the scallion and diced roasted jalapenos.
  • Adjust seasoning with salt and pepper.

Notes

To assemble: Place three tortillas on the counter and spread one third of cream cheese mixture on each one and sprinkle one third of the salmon on top of it and place the other tortillas on top. In a saute pan, melt a tsp of butter and cook the quesadilla until golden brown on each side and the filling is warm. Press down on the quesadilla with a spatula while it is cooking so that it sticks together. Cut like a pie into six triangles and serve with lemon and salsa.

Cold Poached Salmon with Asian Shredded Lettuce

Coho Salmon Fillets - Flash Frozen

Coho Salmon Fillets - Flash Frozen
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Cold Poached Salmon with Asian Shredded Lettuce

Servings 2 People

Ingredients

  • 1 pkg. Coleson’s Catch Salmon Fillets
  • Poach the salmon in:
  • 1/2 cup Chicken Stock
  • 1 tsp. chopped garlic
  • 1 tsp. chopped fresh ginger
  • 1 tsp. Sesame Oil
  • 1 Tbsp. Soy Sauce
  • Lettuce mixture:
  • 3 cups finely shredded Romaine lettuce
  • 1 Tbsp. Soy Sauce
  • 1 Tbsp. Sesame Oil
  • 1/2 tsp. crushed chilies

Instructions

  • Simmer salmon in the ingredients for 15-20 minutes until it begins to flake.
  • Take the salmon out of the pan and let it chill in the refrigerator.
  • Continue to simmer the liquid, thicken with cornstarch and then chill.
  • To assemble: Place lettuce mixture on a plate and put salmon on top. Serve the sauce on the side or pour over the salmon.

Cold Poached Salmon and Scallops Entree

Coho Salmon Fillets - Flash Frozen

Coho Salmon Fillets - Flash Frozen
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Cold Poached Salmon and Scallops Entree

Servings 4 People

Ingredients

  • 6-8 oz Coleson’s Catch Salmon Fillets
  • 6-8 oz Coleson’s Catch Scallops
  • 6-8 oz Coleson's Catch Slipper Lobster Tail meat (split the shell remove meat, keep shell)
  • Poaching liquid:
  • 2 cups water (options: use part white wine add bay leaf or parsley)
  • the lobster shells
  • 1 stalk of celery roughly chopped
  • 1 lemon
  • salt and pepper Red Potatoes:
  • 6 tiny red potatoes
  • Green Beans:
  • 12 - 18 whole green beans
  • balsamic vinaigrette 
  • 1/3 cup balsamic vinegar
  • 1/4 cup water
  • 1 Tbsp chopped shallots
  • 1/4 tsp Salt and Pepper
  • 2 tsp Sugar
  • 1 Tbsp fresh chopped basil
  • 2 Tbsp olive oil

Instructions

  • Place the fish and shellfish in a shallow pan large enough so you can arrange it without stacking.
  • Simmer the lobster shells and celery in the water for 10 minutes and remove the shells.
  • Cut the lemon into quarters, squeeze the juice into the water, and put the skins into the water; bring to a boil.
  • Add salt and pepper to taste; pour the poaching liquid over the seafood and simmer for 5 minutes.
  • Remove seafood and chill. 
  • Simmer the potatoes whole in salted water until tender (ten minutes); chill.
  • Remove the stems of green beans and blanch in hot salted water for one minute and cool in cold water; let chill in refrigerator.
  • Mix all vinaigrette ingredients and shake in a bottle, leave in the bottle for transporting.
  • To assemble entrée: Line an entrée-sized plate with whole leaves of butter lettuce and shred a bit to put under the seafood to rise it up a bit and to use as salad.

Notes

Arrange the seafood in the center of the plate. You can overlap the salmon and put the scallops on top, for instance. Slice the cooled potatoes into disks and arrange around the fish; do the same arrangement with the green beans. You can also put the beans top and bottom in stacks and the potato circles on the sides. Garnish with lemon wedges or circles and fresh basil. Seal securely with plastic wrap, chill. The dressing can be used for the Salmon or on Tuna; keep it on the side and use as desired.
Additional Comments: The poaching liquid is tasty as a soup for later.

Steamed Coho Salmon with Green Peppercorns and Strawberries

Coho Salmon Fillets - Flash Frozen

Coho Salmon Fillets - Flash Frozen
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Steamed Coho Salmon with Green Peppercorns and Strawberries

Cook Time 4 minutes
Total Time 4 minutes
Servings 2 People

Ingredients

  • 1 pkg Coleson’s Catch Coho Salmon Fillets thawed
  • 1 1/2 c Orange Juice
  • 1 Tbsp Green Peppercorns
  • 1/4 c Red Onion diced
  • 1/2 c Strawberries sliced
  • Salt and Pepper

Instructions

  • Season the salmon with salt and pepper.
  • In a sauce pan, bring to a boil the orange juice, green peppercorns and onion; add the salmon and simmer covered until done (4-7 minutes).

Notes

Place salmon on a bed of rice, sprinkle the salmon with strawberries and pour the juice over it. Serve with a green vegetable or salad.

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