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.

Cucumber Salsa

Coleson's Catch - Cropped
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Cucumber Salsa

Ingredients

  • 1 English cucumber peeled, seeded and diced
  • 1 red bell pepper seeded and diced
  • 1 green bell pepper seeded and diced
  • 2 red onions diced
  • 1/2 c. rice wine vinegar
  • 1/2 tsp. dill weed
  • 1/2 tsp. crushed red chilies
  • Salt and pepper

Instructions

  • Combine all ingredients and chill overnight.
  • Serve with Halibut Wrap.

Couscous Salad II

Coleson's Catch - Cropped
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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.

Halibut with Swiss Chard and Bacon

Wild Halibut Steaks

Wild Halibut Steaks
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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.

Halibut with Cantaloupe and Cherry Compote

Wild Halibut Steaks

Wild Halibut Steaks
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Halibut with Cantaloupe and Cherry Compote

Servings 2 People

Ingredients

  • 1 pkg Coleson's Catch Halibut
  • 1 c. Cantaloupe diced
  • 1/2 c. Cherries pitted and halved
  • 1/2 c. Port Wine
  • Pinch salt and pepper

Instructions

  • 1 day before cooking, boil the port and add the fruits and spices - remove from heat and cover. 
  • Stir now and then.  When room temp, chill.  I would poach the halibut. 
  • Top the halibut with the compote including the juice.
  • Serve over a grain and with a salad.

Flounder with Fruit Salsa

Flounder Fillets

Flounder Fillets
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Flounder with Fruit Salsa

Servings 2 People

Ingredients

  • 1/4 cup Onion diced
  • 1 orange juiced
  • 1 c. Fruit (combination of pineapple, melon, grapes, mango, kiwi, berries, etc.), diced
  • 2 Tbsp. chopped mint Combine and let marinate for at least 1 hour.

Instructions

  • Cook flounder as desired and top with fruit salsa.

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