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.

Pecan Baked Catfish Fillets with Celery Root

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 Pecan Baked Catfish Fillets with Celery Root
Catfish Fillets
Cook Time 20 minutes
Servings
People
Ingredients
Cook Time 20 minutes
Servings
People
Ingredients
Catfish Fillets
Instructions
  1. Season the celery root with salt and pepper and toss in the olive oil, spread on a sheet pan.
  2. Salt and pepper the catfish fillets.
  3. Mix the Dijon mustard and melted butter, spread on one side of the catfish.
  4. Sprinkle with the pecans and place them on top of the celery root.
  5. Bake at 400 degrees for approximately 20 minutes.

Assorted Gourmet Sausages

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 Assorted Gourmet Sausages
All markets today have a wide variety of gourmet sausages. Select three different types, maybe one spicy, one smoked, and one mild. For example: A Marrakech lamb sausage, a smoked chicken and apple sausage, and a bratwurst. They may be prepared steamed, broiled, sauteed or barbequed.
Course Appetizer
Servings
People
Ingredients
Course Appetizer
Servings
People
Ingredients
Instructions
  1. Once cooked, slice them on the diagonal into pieces that are about three inches long each.
  2. Place mustards on the side.
  3. You might want to try Tarragon Mustard.
Recipe Notes

Flavored mustards: Dozens of flavored mustards are available in the market. It is good to have a whole grain and a plain smooth Dijon variety. It is easy to adjust mustards to make them your own.

Prawns

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 Prawns
Course Appetizer
Servings
People
Ingredients
Course Appetizer
Servings
People
Ingredients
Instructions
  1. Bring the water, spice, salt, and lemon to a boil in a large saucepan.
  2. Add the prawns; simmer for four minutes, and drain.
  3. As soon as they are cool enough to handle, peel them leaving the tail attached.
  4. Cool completely.
Recipe Notes

Serve with Aioli Aroura sauce.

Perfect Mashed Potatoes

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 Perfect Mashed Potatoes
Course Side Dish
Servings
People
Ingredients
Course Side Dish
Servings
People
Ingredients
Instructions
  1. Cut the potatoes into circles 1 inch thick, cover with salted water in a saucepan.
  2. Bring to a boil and simmer until tender.
  3. Drain, return to saucepan and add butter.
  4. Crush the pulp with a masher using an up and down motion. Don't over mix.
  5. Add the heated milk and mix with a gentle up and down motion.
  6. The potatoes should be fluffy. It is better to have them a little thin at first as they "set up" as they sit.
  7. Salt and pepper to taste.
Recipe Notes

I personally don't like the flavor of white pepper and don't use it. Some don't like to see black specks in their food. It is up to you.  A ricer is an option instead of a masher. It is hard to get the right texture by using an electric beater. It tends to over whip and the potatoes can get gummy.

Spinach Salad with Lemon and Basil Dressing and Olive Tray

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 Spinach Salad with Lemon and Basil Dressing and Olive Tray
Course Salad
Servings
People
Ingredients
Course Salad
Servings
People
Ingredients
Instructions
  1. Dressing:
  2. Mix all ingredients. Will keep chilled for weeks.
Recipe Notes

A side dish of olives will provide more garnishes. Your favorite deli will have many to choose from. Select at least three.

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