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.

Tuna Steaks with Chopped Peaches and Tarragon

Print Recipe
 Tuna Steaks with Chopped Peaches and Tarragon
Yellowfin Tuna
Course Main Dish
Servings
People
Ingredients
Course Main Dish
Servings
People
Ingredients
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.

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
Cook Time 20 minutes
Servings
People
Ingredients
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.

Tilapia with Curried Cabbage

Print Recipe
 Tilapia with Curried Cabbage
Tilapia Fillets
Course Main Dish
Servings
People
Ingredients
Course Main Dish
Servings
People
Ingredients
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.

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
Course Main Dish
Servings
people
Ingredients
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.

Mahimahi Fillets Carrots and Coriander

Print Recipe
 Mahimahi Fillets Carrots and Coriander
Packaged Mahi-Mahi Fillets - Flash Frozen
Course Main Dish
Servings
People
Ingredients
Course Main Dish
Servings
People
Ingredients
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.

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