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.

Poached Halibut with Leeks

Wild Halibut Steaks

Wild Halibut Steaks
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Poached Halibut with Leeks

Cook Time 5 minutes
Total Time 5 minutes
Servings 2 People

Ingredients

  • 12 oz. pkg Coleson's Catch Halibut
  • 1/2 c. dry white wine
  • 1/4 c. water
  • 1 c. Leeks thinly sliced
  • 2/3 c. Frozen Peas thawed Salt and pepper

Instructions

  • In a sauté pan, simmer the leeks in wine, water, salt and pepper until tender.
  • Add the halibut; cover and continue to simmer for 5-7 minutes, depending on the thickness of the fish.
  • Add the peas and warm through.
  • Serve with a side salad or with mashed potatoes or rice.

Molasses and Ginger-Glazed Flounder

Flounder Fillets

Flounder Fillets
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Molasses and Ginger-Glazed Flounder

Servings 4 People

Ingredients

  • 4 Coleson’s Catch Flounder Fillets 6-8 oz. Each
  • 1 Tbsp. White Wine
  • 2 Tbsp. Fresh Ginger grated
  • 2 Tbsp. Onion finely diced
  • 1 tsp. Dry mustard
  • 1/2 tsp. Black pepper savory toasted walnuts see below
  • Savory Toasted Walnuts:
  • 1 c. Walnut pieces
  • 1/2 c. Brown sugar
  • 2 Tbsp. Molasses
  • 1 tsp. Dry mustard
  • 1 tsp. Worcestershire sauce
  • 1/2 tsp. Black Pepper

Instructions

  • Savory Toasted Walnuts:
  • Toss walnut pieces, brown sugar, molasses, 1 tsp. dry mustard, Worcestershire Sauce, and 1/2 tsp. black pepper.
  • Spread on a sheet pan and back for 15-25 minutes at 350°.
  • The sugar will melt and glaze the nuts. Let cool and chop.
  • Marinate the flounder in the molasses, wine, ginger, onion, 1 tsp. dry mustard, and 1/2 tsp. black pepper for 2-4 hours.
  • Bake at 350° for 10-12 minutes.
  • Top with Savory Toasted Walnuts.

Flounder with Aquavit and Pine Nuts

Flounder Fillets

Flounder Fillets
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Flounder with Aquavit and Pine Nuts

Servings 4 People

Ingredients

  • 4 flounder fillets 6-8 oz. Each
  • 1 c. Beer
  • 2 Tbsp. Aquavit
  • 1/2 tsp. Salt
  • Flour for dusting
  • 1/4 c. Butter salted
  • 1/4 c. pine nuts toasted
  • Parsley chopped
  • lemon

Instructions

  • One day in advance, marinate the flounder in beer, Aquavit, and salt.
  • Drain and pat dry when ready to prepare.
  • Dust with flour and sauté on high heat.
  • Top with Brown Butter: In a saucepan, melt salted butter. Once it is melted, use a whisk to stir it until it turns brown.
  • Pour over the fish and sprinkle with toasted pine nuts and chopped parsley.
  • Garnish with lemon.

Notes

Aquavit is an anise-flavored liqueur; may be substituted with Pernod.

Flounder Fillets with Creole

Flounder Fillets

Flounder Fillets
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Flounder Fillets with Creole

Cook Time 10 minutes
Total Time 10 minutes
Servings 2 People

Ingredients

  • 12 oz. pkg Coleson’s Catch Flounder Fillets baked
  • Creole:
  • 1 Red Bell Pepper chopped
  • 1 Green Bell Pepper chopped
  • 1 Onion diced
  • 1 c. canned diced tomatoes
  • 1 Tbsp. Tabasco

Instructions

  • Combine Creole ingredients and simmer for 10 minutes; adjust seasonings. Pour over flounder.

Flounder Fillets with Pears

Flounder Fillets

Flounder Fillets
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Flounder Fillets with Pears

Servings 2 People

Ingredients

  • 12 oz pkg Coleson’s Catch Flounder Fillets
  • flour for dusting fish
  • 2 Tbsp. Butter
  • 2 Tbsp. Shallots diced
  • 2 Tbsp. Butter
  • 2 inch small very hard, green pears (peeled and sliced 1/2thick)
  • 1/4 c. brandy pear or apple brandy if possible
  • 1 c. Heavy Cream
  • 1/4 c. yellow raisins tossed in a bit of brandy to plump
  • Salt and Pepper

Instructions

  • Salt and pepper the fish and dust with flour.
  • Sauté flounder in the butter and set aside.
  • Sauté the shallots in the butter; add the brandy and burn off the alcohol.
  • Add the cream and simmer until reduced by 1/3, add pears and raisins.
  • Continue to cook until the pears are tender and the sauce is the desired thickness.
  • Adjust seasonings.

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