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.

Southwestern Corn Meal Crusted Chilean Sea Bass

Chilean Sea Bass

Chilean Sea Bass
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Southwestern Corn Meal Crusted Chilean Sea Bass

Servings 2 People

Ingredients

  • 12 oz pkg Coleson's Catch Chilean Sea Bass Fillets
  • 1/2 cup cornmeal
  • 1/2 tsp Cumin
  • 1 tsp Chili Powder
  • 1/4 tsp Garlic Salt
  • 1/2 tsp Cajun seasoning*

Instructions

  • Combine the dry ingredients. 
  • Sprinkle both sides of the fillets with salt and pepper and coat with the corn meal mixture. 
  • Saute in hot oil.

Chilean Sea Bass with Water Chestnuts

Chilean Sea Bass

Chilean Sea Bass
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Chilean Sea Bass with Water Chestnuts

Servings 2 People

Ingredients

  • 12 oz package Coleson's Catch Chilean Sea Bass Fillets
  • 1/2 cup Onion diced
  • 1 tbsp Oil canola
  • 1 tsp garlic chopped
  • 1 tbsp Ginger grated
  • 3/4 cup Chicken Stock
  • 1/2 tsp crushed chile peppers
  • 2 tbsp Soy Sauce
  • 1 tbsp Sesame Oil
  • 1 tbsp Corn Starch mixed with water
  • 1/4 cup Water Chestnuts sliced
  • 3/4 cup Snow Peas
  • Marinade:
  • 2 tbsp Soy Sauce
  • 1 tsp Sesame Oil
  • 1/4 tsp Black Pepper

Instructions

  • Marinate the Sea Bass in the soy sauce, sesame oil and pepper marinade (one hour, minimum). 
  • Sauté the onion in the oil, add the garlic and ginger and stir for 30 seconds. 
  • Add the chicken stock, chile peppers, soy sauce and sesame oil. 
  • Bring to a boil and thicken with the cornstarch mixture. 
  • Add the water chestnuts and snow peas. Bring to a boil. 
  • Cook the fish any style, bake, broil or sauté. 
  • Top the fish with the vegetable enhanced sauce.
  • Serve with rice.

Notes

Cooking Tip:  The reason we don't sauté with the sesame oil is because it is heat-sensitive and loses it flavor with high heat.  The same is true with olive oil.  One would never deep fry with either of these oils for that reason. We deep fry in peanut or canola oil because they are not heat sensitive.

Chilean Sea Bass Salad Entree

Chilean Sea Bass

Chilean Sea Bass
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Chilean Sea Bass Salad Entree

Servings 2 People

Ingredients

  • 12 oz pkg Coleson's Catch Chilean Sea Bass Fillets
  • 4 ruby red or pink grapefruit
  • 3 quarts mixed baby lettuces
  • 1 small red onion
  • 1 small cucumber
  • 1/2 cup raisins
  • 1/2 cup sunflower seeds
  • balsamic vinaigrette 

Instructions

  • Assemble the salad to your preference.  An excellent way is to cut everything into small pieces so in each bite you get a bit of everything. Some people like to keep them separate. 
  • Suggestion:  Cut the grapefruits into segments and dice the onion and cucumber.  Another way is to slice the onion and cucumber.  Place the lettuce on the plate and either sprinkle or arrange the ingredients.  Broil the fish and place on top and drizzle with dressing.

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.

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