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.

Sea Bass with Eggplant and Goat Cheese

Chilean Sea Bass

Chilean Sea Bass
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Sea Bass with Eggplant and Goat Cheese

Cook Time 15 minutes
Total Time 15 minutes
Servings 2 People

Ingredients

  • 1 pkg Coleson's Catch Sea Bass
  • 2 cup Eggplant diced 
  • 1/2 cup Onion diced 
  • 1/2 cup Mushrooms sliced 
  • 1/2 cup Tomatoes diced 
  • 2 tbsp garlic chopped 
  • 1/2 cup Parsley chopped 
  • 1/2 cup goat cheese
  • olive oil

Instructions

  • Sauté the onion and mushrooms until tender; set aside. 
  • Sauté the eggplant until tender. 
  • Add the garlic, tomatoes and parsley. 
  • Mix the sautéed items together and let cool. 
  • Break up the goat cheese and gently mix with the eggplant. 
  • Adjust seasoning.  Salt and pepper the sea bass and wrap in the eggplant mixture. 
  • Place in a baking dish and bake at 350 for 15- 20 minutes.

Baked Sea Bass with Root Vegetables

Chilean Sea Bass

Chilean Sea Bass
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Baked Sea Bass with Root Vegetables

Cook Time 20 minutes
Total Time 20 minutes
Servings 2 People

Ingredients

  • 1 pkg Coleson's Catch Sea Bass
  • 3 cup root vegetables grated 
  • 1/2 cup Green Onion diced 
  • olive oil
  • Pinch thyme
  • Salt and Pepper

Instructions

  • Salt and pepper the Sea Bass and place in a baking dish. 
  • Toss the rest of the ingredients together and sprinkle over the fish. 
  • Bake at 400° for 20 minutes.

Notes

Root Vegetables are any vegetable that grows under ground. They are typically very firm.  I like to mix them for a good color combination: Carrots, parsnip and celeriac.  Potatoes can be mixed in, of course. For those who are not fond of the root vegetables, squash can be substituted.

Whole Trout with Seafood

Whole Trout Pan Ready

Whole Trout Pan Ready
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Whole Trout with Seafood

Cook Time 15 minutes
Total Time 15 minutes
Servings 6 People

Ingredients

  • 6 Coleson's Catch Whole Trout
  • 1/2 cup cooked bay shrimp meat
  • 1/2 cup cooked crab meat
  • Cream Sauce:
  • 1/2 cup Heavy Cream
  • 1 tbsp capers 
  • 1/2 cup Mushrooms sliced
  • 1 Shallot diced
  • Roux
  • Meurice Sauce:
  • 1/4 cup Sherry
  • 1 tsp Shallots
  • 1 tsp garlic
  • 1/2 cup cream
  • 1/4 cup Butter
  • Salt and Pepper
  • lemon

Instructions

  • Sauté shallots and mushrooms in butter for approximately 2 minutes.
  • Add cream and capers (and perhaps a bit of sherry!). 
  • Reduce and add a teaspoon of roux to thicken.  Cook 5 minutes.  Cool. 
  • Mix shrimp and crab into cream sauce. 
  • Flour trout on the skin only. 
  • Stuff trout with seafood mixture. 
  • Sauté in a heavy pan on each side and place in a 400° oven for approximately 15 minutes.
  • Meurice Sauce:
  • Reduce sherry, shallots, and garlic by half. 
  • Add cream and butter and reduce to desired thickness. 
  • Put in a dash of lemon and adjust seasonings.

Notes

Roux is melted butter mixed with flour to make a paste.

Whole Trout with Clam Stuffing

Whole Trout Pan Ready

Whole Trout Pan Ready
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Whole Trout with Clam Stuffing

Cook Time 15 minutes
Total Time 15 minutes
Servings 2 People

Ingredients

  • 2 Coleson's Catch Whole Trout 6 oz. each
  • 2/3 cup seasoned bread crumbs
  • 1/4 cup Celery finely diced
  • 1/4 cup Onion finely diced
  • 1/2 cup clams diced
  • 1/2 tsp Old Bay Seasoning
  • 1/2 cup Butter melted

Instructions

  • Sauté celery and onions. 
  • Mix all stuffing ingredients and toss. 
  • Stuff trout. 
  • Wrap in foil, and bake at 350 degrees for 15 to 20 minutes.

Trout with Bacon and Mushroom Cream

Whole Trout Pan Ready

Whole Trout Pan Ready
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Trout with Bacon and Mushroom Cream

Servings 4 People

Ingredients

  • 4 portions Coleson's Catch Trout Fillets 6-8 oz. each
  • bacon
  • 2 tbsp Onion finely diced
  • 1 tbsp Butter
  • 1/2 cup Mushrooms sliced
  • 1/2 cup Chicken Stock
  • 1/4 tsp Black Pepper
  • 1 tsp Thyme
  • cornstarch or roux

Instructions

  • Finely dice the bacon and saute until very crisp. 
  • Drain the fat and set the bacon on a paper towel. 
  • Saute the onion in the butter for 2 to 3 minutes. 
  • Add mushrooms and saute for an additional 2 to 3 minutes.
  • Add chicken stock, pepper, and thyme, and bring to a boil. 
  • Thicken with cornstarch or roux to desired thickness. 
  • Add the bacon and simmer for 2 to 3 minutes. 
  • Sauté or boil the trout.

Notes

Top with sauce and serve with rice or potatoes. Additional Comments: * Roux is melted butter mixed with flour to make a paste.

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