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 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
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.

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.

Coho Salmon Fillets with Swiss Chard and Bacon

Print Recipe
 Coho Salmon Fillets with Swiss Chard and Bacon
Coho Salmon Fillets - Flash Frozen
Course Main Dish
Cook Time 4-5 minutes
Servings
People
Ingredients
Course Main Dish
Cook Time 4-5 minutes
Servings
People
Ingredients
Coho Salmon Fillets - Flash Frozen
Instructions
  1. In a large sauté pan cook the bacon until crisp and remove bacon.  
  2. Sauté the onion until it is golden brown.
  3. Add the garlic and stir for 1 minute.  
  4. Add the Swiss chard, bacon and chicken broth and cover. Cook until limp.
  5. Add the vinegar, salt and pepper.  
  6. Place the salmon flesh side down and press into the chard, cover and simmer for 4-5 minutes or until salmon is cooked.  
  7. Add chicken broth if needed.
  8. Serve with polenta.

Mahimahi Fillets with Pineapple and Chili Powder

Packaged Mahi-Mahi Fillets - Flash Frozen

Print Recipe
 Mahimahi Fillets with Pineapple and Chili Powder
Course Main Dish
Prep Time 2 hours
Servings
People
Ingredients
Course Main Dish
Prep Time 2 hours
Servings
People
Ingredients
Instructions
  1. Marinate Mahimahi, pineapple, chili powder, shallots, salt and pepper for 2 hours.    
  2. Remove Mahimahi and pat dry. Dust with flour and sauté, set aside.
  3. Sauté the onion until golden, add the pineapple mixture and zucchini bring to a boil.
  4. Add the Mahimahi, stir gently and simmer for one minute.
  5. Serve with rice.

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