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.

Pickled Curried Chilean Sea Bass

Chilean Sea Bass

Chilean Sea Bass
Print

Pickled Curried Chilean Sea Bass

Cook Time 15 minutes
Total Time 15 minutes
Servings 2 People

Ingredients

  • 12 oz Coleson's Catch Chilean Sea Bass
  • 1 large onion sliced
  • 1 tbsp Oil
  • 1 tbsp Curry Powder
  • 1/3 cup Vinegar
  • 1 tsp Sugar
  • 1/4 tsp Chili Flakes crushed
  • 1/2 tsp Salt
  • 1 bay leaf
  • 1/2 tsp whole allspice

Instructions

  • Sprinkle the fillets with salt and bake at 350 for 15 minutes. 
  • Saute the onion in the oil until golden brown. 
  • Add curry powder, vinegar, sugar, chili flakes, bay leaf, allspice, salt and pepper. 
  • Simmer all for a few minutes. 
  • Place the fish in a non-tarnishing container-glass, earthenware, or plastic-and pour the hot curried vinegar over the fish.
  • Chill for 24 hours.

Greek Style Sea Bass

Chilean Sea Bass

Chilean Sea Bass
Print

Greek Style Sea Bass

Servings 4 People

Ingredients

  • 2 lb Coleson's Catch Chilean Sea Bass cut into strips
  • 6 tbsp olive oil divided
  • 1 medium yellow onion chopped
  • 1 clove garlic chopped
  • 8 medium tomatoes or 2 1/2 cans tomatoes puree
  • 1/4 tsp Sugar
  • 2 tbsp Butter
  • 2 tbsp Cognac
  • 2 tbsp Ouzo
  • 1/4 lb Feta Cheese sliced or diced
  • 2 tbsp Parsley finely chopped
  • Salt and Pepper to taste

Instructions

  • Put the tomatoes through a sieve or food mill. 
  • Heat four tablespoons of the oil in a heavy saucepan. 
  • Cook the onion and garlic until very lightly browned. 
  • Add the tomatoes, salt, pepper, and sugar and cook over moderate heat until thick, about 30 minutes.  Preheat the oven to 425. 
  • Melt the butter and remaining oil in a large, heavy skillet.
  • Saute the Sea Bass until just done. 
  • Add the Cognac and Ouzo, heat and flame the Sea Bass. 
  • Place the Sea Bass in a casserole. 
  • Cover with the tomato sauce, then with feta cheese. 
  • Sprinkle with parsley and bake until well heated, about 10 minutes. 
  • Serve over pasta.

Chilean Sea Bass with Pecan Brown Butter

Chilean Sea Bass

Chilean Sea Bass
Print

Chilean Sea Bass with Pecan Brown Butter

Servings 6 People

Ingredients

  • 6 portions Coleson's Catch Chilean Sea Bass 6-8 oz. each
  • 4 oz salted butter
  • 1/2 cup pecans chopped
  • 4 large red onion thinly sliced Chicken stock Canola oil Thyme Salt and pepper diced carrot and scallions for garnish

Instructions

  • Heat oil in large saute pan.  Add onions and stir occasionally until brown. 
  • Add seasonings, then add enough chicken stock to moisten. Broil Sea Bass. 
  • Place on a bed of prepared onions, top with pecan butter and garnish with diced carrot and scallions.
  • Pecan Butter:
  • Melt butter in a saucepan, whisking constantly. 
  • When the butter browns to the desired darkness remove from heat. 
  • The darker the butter, the stronger the flavor. 
  • Toast pecans in the oven and add just before serving.

Notes

Serve with rice and a seasonal vegetable.

Chilean Sea Bass with Orange and Black Pepper

Chilean Sea Bass

Chilean Sea Bass
Print

Chilean Sea Bass with Orange and Black Pepper

Servings 2 People

Ingredients

  • 1 pkg. Coleson's Catch Chilean Sea Bass
  • 3/4 cup Orange Juice
  • 2 tbsp Onion diced
  • 1/4 tsp ground black pepper
  • 1/4 tsp Salt
  • 4 cups fresh spinach leaves

Instructions

  • In a saucepan, bring orange juice, onion, ground black pepper and salt to a boil.
  • Add spinach leaves and simmer until wilted.
  • Cook sea bass as desired, and top with Orange and Black Pepper Sauce.

Chilean Sea Bass with Mustard Caper Sauce

Chilean Sea Bass

Chilean Sea Bass
Print

Chilean Sea Bass with Mustard Caper Sauce

Servings 2 People

Ingredients

  • 12 oz Coleson's Catch Chilean Sea Bass Fillets cooked
  • Mustard Caper Sauce:
  • 1/4 cup dry sherry
  • 1 tbsp garlic chopped
  • 1 tbsp Shallot or Red Onion chopped
  • 1/4 cup Chicken Stock
  • 3/4 cup Heavy Cream
  • 1 tbsp Roux
  • 3 tbsp Dijon mustard
  • 3 tbsp capers 
  • 1 tsp Lemon Juice

Instructions

  • Simmer the first 4 ingredients for 5 minutes. 
  • Add cream and bring to a boil. 
  • Thicken with roux and simmer 3 minutes. 
  • Add final ingredients and heat through. 
  • Adjust salt and pepper to taste.

Contact Us

Like Us On Facebook
877-COLESON