Coleson Foods, Inc.

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Mahi-Mahi with Chinese Long Beans

Packaged Mahi-Mahi Fillets - Flash Frozen

Print Recipe
Mahi-Mahi with Chinese Long Beans
Course Main Dish
Servings
People
Ingredients
  • 1 pkg           Coleson's Catch Mahi-Mahi thawed
  • ½ c Red Onion halved, sliced
  • 2 Tbsp        Canola oil
  • ½            c Mushrooms sliced
  • 1 garlic chopped
  • 1 Tbsp        Ginger grated
  • ⅔              c Chicken Broth
  • ⅔              c Chinese Long Bean cut the way you like
  • 1 Tbsp        Sesame Oil
  • 1 Tbsp        Corn Starch
  • 1 tsp Sesame Seeds toasted
  • 2 Tbsp        Canola oil
  • Flour
Course Main Dish
Servings
People
Ingredients
  • 1 pkg           Coleson's Catch Mahi-Mahi thawed
  • ½ c Red Onion halved, sliced
  • 2 Tbsp        Canola oil
  • ½            c Mushrooms sliced
  • 1 garlic chopped
  • 1 Tbsp        Ginger grated
  • ⅔              c Chicken Broth
  • ⅔              c Chinese Long Bean cut the way you like
  • 1 Tbsp        Sesame Oil
  • 1 Tbsp        Corn Starch
  • 1 tsp Sesame Seeds toasted
  • 2 Tbsp        Canola oil
  • Flour
Instructions
  1. Sauté onion in canola oil until clear, add mushrooms and cook until tender.  
  2. Then add garlic, ginger, and broth, bring to a boil.
  3. Add long beans and cook al dente.  
  4. Add sesame oil.  
  5. Add water to the cornstarch to make a thick liquid. Whisk into the sauce. Simmer until clear and glossy.
  6. Check seasoning and desired thickness and adjust to taste.
  7. Pat dry the mahi-mahi, season with salt and pepper, dust with flour, and sauté in canola oil.  
  8. Top with the sauce, arranging the beans artfully. Sprinkle with sesame seeds.
  9. Serve with rice.

Filed Under: Autumn, Finfish, Mahi-Mahi, Moderate Flavor

Mahi-Mahi with a Red Wine and Prune Compote

Packaged Mahi-Mahi Fillets - Flash Frozen

Print Recipe
Mahi-Mahi with a Red Wine and Prune Compote
Packaged Mahi-Mahi Fillets - Flash Frozen
Course Main Dish
Servings
People
Ingredients
  • 1 pkg Coleson’s Catch Mahi-Mahi Fillets thawed
  • 10 pcs Dried Prunes
  • 2 Tbsp Shallots diced
  • ½ c Fruity Red Wine
  • ½ c Chicken Broth
  • ¼ tsp Black Pepper
  • ¼ c Cinnamon
  • 2 Tbsp Honey
Course Main Dish
Servings
People
Ingredients
  • 1 pkg Coleson’s Catch Mahi-Mahi Fillets thawed
  • 10 pcs Dried Prunes
  • 2 Tbsp Shallots diced
  • ½ c Fruity Red Wine
  • ½ c Chicken Broth
  • ¼ tsp Black Pepper
  • ¼ c Cinnamon
  • 2 Tbsp Honey
Packaged Mahi-Mahi Fillets - Flash Frozen
Instructions
  1. Simmer all ingredients except the mahi-mahi until the prunes are soft and the liquid starts to thicken.  
  2. Cook the fish any style-I like it sautéed.  
  3. The compote can be served hot or cold.
  4. Chopped parsley is a good garnish.
  5. A grain is a good side dish

Filed Under: Autumn, Finfish, Mahi-Mahi, Moderate Flavor

Cod Fillets with Pomegranate and Quince

Cod Fillets

Print Recipe
Cod Fillets with Pomegranate and Quince
Course Main Dish
Servings
People
Ingredients
  • 12 oz pkg Coleson’s Catch Cod Fillets thawed
  • 2 c Quince peeled, cored, diced
  • ¼ c Sugar
  • ⅓ c Pomegranate Seeds
  • water
Course Main Dish
Servings
People
Ingredients
  • 12 oz pkg Coleson’s Catch Cod Fillets thawed
  • 2 c Quince peeled, cored, diced
  • ¼ c Sugar
  • ⅓ c Pomegranate Seeds
  • water
Instructions
  1. In a saucepan, cover the quince with water then add sugar.  
  2. Boil until tender; remove lid to reduce the liquid a bit.  It will not fall apart like an apple; it will stay square.  Chill.
  3. Poach the cod in salted water and pat dry; serve with the chilled quince and sprinkle with pomegranate seeds.  
My Thoughts on Quince
  1. I like the plain quince flavor but other flavors that can be added during the cooking of the quince are orange zest, grated ginger, or raisins.  The concept is similar to serving applesauce with a pork chop - if you are a purest, you may like it plain, but many like to doll it up.  I find quince fun to play around with.  Chopped parsley or a mint sprig is a pretty garnish .  Side salad is good side dish.

Filed Under: Autumn, Cod, Finfish, Mild Flavor

Cod Fillets with Roasted Pumpkin

Cod Fillets

Print Recipe
Cod Fillets with Roasted Pumpkin
Course Main Dish
Servings
People
Ingredients
  • 12 oz pkg Coleson’s Catch Cod Fillets thawed
  • 2 Tbsp Butter
  • 2 c Cooking Pumpkin peeled, seeded, diced
  • 2 Tbsp Butter melted
  • ½ tsp Allspice
  • ½ tsp Thyme
  • ½ c Red Onion diced
  • ⅓ c Chicken Stock
  • Flour
  • Salt and Pepper to taste
Course Main Dish
Servings
People
Ingredients
  • 12 oz pkg Coleson’s Catch Cod Fillets thawed
  • 2 Tbsp Butter
  • 2 c Cooking Pumpkin peeled, seeded, diced
  • 2 Tbsp Butter melted
  • ½ tsp Allspice
  • ½ tsp Thyme
  • ½ c Red Onion diced
  • ⅓ c Chicken Stock
  • Flour
  • Salt and Pepper to taste
Instructions
  1. Toss pumpkin, onion, allspice, thyme, salt and pepper with melted butter and place on a sheet pan large enough in a single layer.
  2. roast at 400° until golden brown - about 30 minutes. Remove from oven.
  3. Pour broth on the tray. Use a rubber spatula to de-glaze all the yummy goodness stuck to the pan.  If it needs more liquid add more broth.
  4. Pat the cod dry, season with salt and pepper. Dust with flour.  
  5. Melt butter in a saucepan. Add the cod just as the butter starts to brown and flip the fish when the flour turns brown.  
  6. The cod will cook quickly- usually the fillets are fairly thin.  
  7. Top with the pumpkin.  
  8. A salad or fresh vegetable is a nice side dish.

Filed Under: Autumn, Cod, Finfish, Mild Flavor

Shell on Shrimp Hearty Tomato Stew

 

 

Print Recipe
Shell on Shrimp Hearty Tomato Stew
Course Main Dish
Cook Time 20 minutes
Servings
People
Ingredients
  • 16 pcs Coleson’s Catch Shell on Shrimp
  • 2 Tbsp olive oil
  • ½ c Yellow Onion diced
  • 1 Tbsp garlic chopped
  • ½ tsp Saffron
  • ½ c White Wine
  • ½ c Chicken Broth
  • ½ c Green Bell Pepper diced
  • 2 c Canned Crushed Tomatoes
  • ½ c Carrots diced
  • 1 tsp Orange Zest
  • ½ tsp Fennel Seed
  • ¼ tsp Black Pepper
  • ⅔ c Boiled Potatoes diced
Course Main Dish
Cook Time 20 minutes
Servings
People
Ingredients
  • 16 pcs Coleson’s Catch Shell on Shrimp
  • 2 Tbsp olive oil
  • ½ c Yellow Onion diced
  • 1 Tbsp garlic chopped
  • ½ tsp Saffron
  • ½ c White Wine
  • ½ c Chicken Broth
  • ½ c Green Bell Pepper diced
  • 2 c Canned Crushed Tomatoes
  • ½ c Carrots diced
  • 1 tsp Orange Zest
  • ½ tsp Fennel Seed
  • ¼ tsp Black Pepper
  • ⅔ c Boiled Potatoes diced
Instructions
  1. Sauté onion and garlic in olive oil, add wine and saffron, simmer until the wine is almost gone.  
  2. Add chicken broth, bell pepper, tomatoes, carrot, zest, fennel, and pepper.  
  3. Simmer for 20 minutes, add potatoes, and cook to al dente.
  4. Check seasonings - need salt?  
  5. Add shrimp, stir, then cover and simmer for 2-3 minutes before removing from heat.
  6. Serve with garlic bread or hearty croutons.

Filed Under: Autumn, Shrimp

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