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.

  • Facebook
  • About
  • Military
  • Newsletter
  • Health
  • Contact
  • Signature Recipes
  • Commissary Deals
  • Products
  • Home

Tuna Steak Recipe with Chopped Peaches and Tarragon

Our Delicious Tuna Steak Recipe With Chopped Peaches and Tarragon.

Take your taste buds on a luxurious journey with this tuna steak recipe. The succulent tuna is perfectly complemented by the sweetness of chopped peaches, and the subtle herbaceousness of tarragon. Serve with lime wedges to bring out all the amazing flavors in this dish.

This recipe serves two adults and is best served garnished with lime wedges.

Print Recipe
Tuna Steaks with Chopped Peaches and Tarragon
Yellowfin Tuna
Course Main Dish
Servings
People
Ingredients
  • 1 pkg Coleson’s Catch Tuna Steaks
  • 1½ c Peaches room temperature diced
  • ½ c red cherries pitted diced room temperature
  • 1 Tbsp Tarragon chopped
  • 2 Tsp Lime Juice
  • 3 tbsp Honey
  • 6 leaves Butter Lettuce
  • lime wedges to garnish
  • Salt and Pepper
  • Splash Sesame Oil
Course Main Dish
Servings
People
Ingredients
  • 1 pkg Coleson’s Catch Tuna Steaks
  • 1½ c Peaches room temperature diced
  • ½ c red cherries pitted diced room temperature
  • 1 Tbsp Tarragon chopped
  • 2 Tsp Lime Juice
  • 3 tbsp Honey
  • 6 leaves Butter Lettuce
  • lime wedges to garnish
  • Salt and Pepper
  • Splash Sesame Oil
Yellowfin Tuna
Instructions
  1. Blend the lime juice and honey.  In a bowl, toss all ingredients except tuna.
  2. Season the tuna with salt and pepper, rub with sesame oil. 
  3. Cook over an open flame or pan sear.  Cook to a rare to medium temp.
  4. Place 3 lettuce leaves on 2 plates, place the tuna on top and garnish with peaches—it can be in a sprinkle or a diagonal strip across the plate.
  5. Garnish with lime wedges.

Filed Under: Finfish, Moderate Flavor, Summer, Tuna Steaks

Pecan Baked Catfish Fillets with Celery Root

Print Recipe
Pecan Baked Catfish Fillets with Celery Root
Catfish Fillets
Cook Time 20 minutes
Servings
People
Ingredients
  • 4 Coleson’s Catch Catfish Fillets
  • 1/4 c Dijon mustard
  • 1/4 c Butter melted
  • 1 c pecans roughly chopped
  • 4 c celery root diced
  • 1/4 c olive oil
  • Salt and Pepper
Cook Time 20 minutes
Servings
People
Ingredients
  • 4 Coleson’s Catch Catfish Fillets
  • 1/4 c Dijon mustard
  • 1/4 c Butter melted
  • 1 c pecans roughly chopped
  • 4 c celery root diced
  • 1/4 c olive oil
  • Salt and Pepper
Catfish Fillets
Instructions
  1. Season the celery root with salt and pepper and toss in the olive oil, spread on a sheet pan.
  2. Salt and pepper the catfish fillets.
  3. Mix the Dijon mustard and melted butter, spread on one side of the catfish.
  4. Sprinkle with the pecans and place them on top of the celery root.
  5. Bake at 400 degrees for approximately 20 minutes.

Filed Under: Mild Flavor, Catfish Tagged With: Autumn Recipes, Gourmet, Winter

Tilapia with Curried Cabbage

Print Recipe
Tilapia with Curried Cabbage
Tilapia Fillets
Course Main Dish
Servings
People
Ingredients
  • 12 oz Coleson's Catch Tilapia Fillets thawed
  • 2 c green head cabbage shredded
  • ½ c Carrot grated
  • ½ c Onion diced
  • 1 Tbsp Curry Powder
  • 2 Tbsp garlic minced
  • 2 Tbsp Peeled grated ginger
  • ½ tsp crushed red chilies or fresh hot pepper of choice
  • ½ c Chicken Broth
  • Oil
  • Salt and Pepper
Course Main Dish
Servings
People
Ingredients
  • 12 oz Coleson's Catch Tilapia Fillets thawed
  • 2 c green head cabbage shredded
  • ½ c Carrot grated
  • ½ c Onion diced
  • 1 Tbsp Curry Powder
  • 2 Tbsp garlic minced
  • 2 Tbsp Peeled grated ginger
  • ½ tsp crushed red chilies or fresh hot pepper of choice
  • ½ c Chicken Broth
  • Oil
  • Salt and Pepper
Tilapia Fillets
Instructions
  1. In a saute pan, saute the onion in a generous amount of oil until clear.
  2. Add the garlic and curry powder and stir until it looks like it might brown then add the chicken stock, chilies and tilapia.
  3. Cover and simmer until the fish is cooked. Remove from the pan and keep warm. 
  4. Add the cabbage and carrots. Cover and simmer until limp and then remove the cover and reduce until the liquid is almost gone.
  5. Adjust seasonings and pour over the tipalia. 
  6. Serve with rice, quinoa, or couscous.

Filed Under: Finfish, Mild Flavor, Tilapia, Winter Fish Recipes

Coho Salmon Fillets with Roasted Fennel Root

Print Recipe
Coho Salmon Fillets with Roasted Fennel Root
Coho Salmon Fillets - Flash Frozen
Course Main Dish
Servings
people
Ingredients
  • 12 oz Coleson’s Catch Coho Salmon Fillets thawed
  • 1 Fennel Bulb medium sized, sliced
  • ½ Yellow Onion sliced
  • 1 Carrot peeled and sliced
  • olive oil
  • ½ tsp Caraway Seeds
  • 1 tsp garlic chopped
  • 1 tsp Lemon Zest chopped
  • Salt and Pepper
Course Main Dish
Servings
people
Ingredients
  • 12 oz Coleson’s Catch Coho Salmon Fillets thawed
  • 1 Fennel Bulb medium sized, sliced
  • ½ Yellow Onion sliced
  • 1 Carrot peeled and sliced
  • olive oil
  • ½ tsp Caraway Seeds
  • 1 tsp garlic chopped
  • 1 tsp Lemon Zest chopped
  • Salt and Pepper
Coho Salmon Fillets - Flash Frozen
Instructions
  1. Pre heat oven to 400°
  2. Season salmon fillets with salt then coat with olive oil.  
  3. In a bowl toss the fennel, onion and carrot with salt, pepper and olive oil.
  4. Chop the caraway seed, garlic and zest until it is a paste, adding a little olive oil. Place the salmon flesh side down on one side of a greased sheet pan and spread the fennel mixture out along side it.  
  5. Roast in the oven stirring the vegetables occasionally until tender and slightly brown.
  6. Once the salmon flesh is golden, turn it over and spread a bit of the caraway past on top.
  7. Toss the rest of it with the vegetables and continue to cook.
  8. If the salmon is thin it might be done before the vegetables, if so, remove it.  
Recipe Notes

Serve with a side salad.

Filed Under: Spring Recipes, Finfish, Moderate Flavor, Salmon

Mahimahi Fillets Carrots and Coriander

Print Recipe
Mahimahi Fillets Carrots and Coriander
Packaged Mahi-Mahi Fillets - Flash Frozen
Course Main Dish
Servings
People
Ingredients
  • 12 oz Coleson’s Catch Mahimahi Fillets, thawed
  • 1 c Carrots grated, par boiled
  • 1 tsp Ground Coriander
  • ½ tsp Ground Ginger
  • Salt and Pepper
  • ¼ c Flour
  • Canola oil
Course Main Dish
Servings
People
Ingredients
  • 12 oz Coleson’s Catch Mahimahi Fillets, thawed
  • 1 c Carrots grated, par boiled
  • 1 tsp Ground Coriander
  • ½ tsp Ground Ginger
  • Salt and Pepper
  • ¼ c Flour
  • Canola oil
Packaged Mahi-Mahi Fillets - Flash Frozen
Instructions
  1. Gently mix carrots, spices and flour, keeping it fluffy not packed down while mixing.    
  2. Pat dry the Mahimahi, dust with flour and press half the carrots on each piece if evenly sized. Adjust if sizes are very different.
  3. Spread the mixture evenly across the Mahimahi to coat the whole top.
  4. Sauté in hot oil with the carrot side down and cook until golden brown, lower heat and continue to cook until you can see it is half way cooked by the side if the Mahimahi is turning white as the heat moves to the center.  
  5. Turn over and finish cooking.
  6. Serve with a butter lettuce salad with an Asian dressing.

Filed Under: Spring Recipes, Finfish, Mahi-Mahi, Moderate Flavor

  • 1
  • 2
  • 3
  • …
  • 72
  • Next Page »

Product Categories

  • Finfish Mild Flavor
  • Finfish Moderate Flavor
  • Shellfish
  • Shrimp
  • Specialty Fish

Monthly Power Buy

Power Buy
Keep an eye on our monthly Power Buy products so you don't miss out on fabulous savings! Check it out!

More Monthly Savings

More Monthly Savings
Take a look at our monthly promotions!
Check it out!

Deal of the Week

Deal of the Week
Take a look at our Deal of the Week!
Check it out!

check it out!

Links

  • About
  • Products
  • Military
  • Signature Recipes
  • Health & Nutrition

Categories

  • Finfish
  • Shellfish
  • Shrimp
  • Specialty Fish

Contact Us

  • Facebook
Like Us On Facebook
877-COLESON Send us an email

Coleson Foods Grey Logo

Copyright © 1999-2022, Coleson Foods, Inc.
Coleson’s Catch® and Seafood Creations® are registered trademarks of Coleson Foods, Inc.
Coleson’s Catch® brand and package design, photography, and website graphics Copyright © 1997-2021 IconicityWorks Logo IconicityWorks®, Seattle, Washington.


Website Design by Steck Insights Web Design Logo