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.

Green Shell Mussels with Dill Seed and Shallots

Kono Mussels

Kono Mussels
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Green Shell Mussels with Dill Seed and Shallots

Course Appetizer
Servings 2 People

Ingredients

  • 12 pcs Coleson's Catch Mussels on a Half Shell
  • 1/2 c salted butter softened
  • 1/2 tsp Dill Seed
  • 2 Tbsp Fresh Dill Weed chopped
  • 2 Tbsp Shallots minced
  • Black Pepper

Instructions

  • Mix all non-shellfish items.
  • Fill mussels shell with mixture and cook over an open flame until heated though. Serve.

Green Shell Mussels Mojito Style

Kono Mussels

Kono Mussels
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Green Shell Mussels Mojito Style

Course Appetizer
Servings 2 People

Ingredients

  • 12 pcs Coleson's Catch Mussels on a Half Shell
  • 1/2 c Quality Rum
  • 1/4 c Fresh Mint
  • 1/4 c Red Onion minced
  • 1/4 c Lime Juice
  • Black Pepper

Instructions

  • Mix all non- shellfish items.
  • Fill mussels with liquid and cook over an open flame until heated through. Serve.

Calamari Salad

Calarami Squid

Calamari Steaks
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Calamari Salad

Course Salad
Servings 2 People

Ingredients

  • 1 pkg. Coleson's Catch Calamari
  • 3/4 c fresh basil leaves
  • 6 cloves garlic
  • 4 sun-dried tomato halves reconstituted
  • 1/2 c Extra Virgin Olive Oil
  • 1/3 c toasted pine nuts
  • 1/2 c grated Parmesan cheese

Instructions

  • Prepare pesto in a blender or food processor by mixing the basil, garlic, softened sun-dried tomatoes, olive oil, pine nuts, and salt and pepper to taste.
  • Blanch the squid in salted boiling water for one minute and drain.
  • While hot, toss in the pesto and cool for 24 hours.
  • Add Parmesan before serving.

Notes

If you like tentacles, use whole squid (cleaned, trimmed, and the tubes cut into rings); if not, use calamari steaks that have been cut into thin strips or diced. The preparation is the same.

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.

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.

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