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.

Steamed Sea Bass with Vegetables and Ginger

Chilean Sea Bass

Chilean Sea Bass
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Steamed Sea Bass with Vegetables and Ginger

Cook Time 5 minutes
Total Time 5 minutes
Servings 2 People

Ingredients

  • 1 pkg Coleson's Catch Sea Bass thawed 
  • 1/4 cup Green Onion sliced 
  • 1/3 cup Carrot peeled & sliced
  • 1 cup Cabbage sliced 
  • 1/4 cup Red Bell Pepper diced 
  • 1/2 cup Mushrooms sliced 
  • 1 tbsp garlic chopped 
  • 1 tbsp Ginger grated 
  • 2 tbsp Soy Sauce
  • 1/4 tsp Red Chilies crushed 
  • 1/4 cup Chicken Broth
  • Salt and Pepper

Instructions

  • Place all ingredients into a sauce pan except the sea bass and bring to a boil. 
  • Place the fish in the pan and cover and simmer for 5-8 minutes depending on the thickness of the fish.
  • Can be served as is or with rice.

Baked Sea Bass with Tomatoes, Capers and Garlic

Chilean Sea Bass

Chilean Sea Bass
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Baked Sea Bass with Tomatoes, Capers and Garlic

Cook Time 15 minutes
Total Time 15 minutes
Servings 2 People

Ingredients

  • 1 pkg Coleson's Catch Sea Bass thawed, seasoned with salt and pepper
  • 1 cup Tomatoes peeled, seeded, diced , fresh or canned
  • 1/4 cup Yellow Onion sliced 
  • 2 tbsp capers 
  • 1 tbsp garlic chopped 
  • 2 tbsp Basil chopped 

Instructions

  • Place the ingredients into a baking dish in the order listed.
  • Cover and bake at 400° for 15-20 minutes.
  • Serve with a salad.

Barramundi with Spinach and Lemon

Chilean Sea Bass
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Barramundi with Spinach and Lemon

Cook Time 20 minutes
Total Time 20 minutes
Servings 2 People

Ingredients

  • 1 pkg Coleson's Catch Barramundi
  • 3 cup spinach leaves
  • 1/2 cup Feta cheese crumbled
  • 1/4 cup Kalamata olives chopped 
  • Salt and pepper
  • 1 tbsp lemon juice

Instructions

  • Place half the spinach in the bottom of a casserole dish.
  • Place the Barramundi on bed of spinach and top with the remaining spinach.
  • Sprinkle with the rest of the ingredients. 
  • Cover and bake at 400° for 20 minutes.

Barramundi with Mushrooms and Capers

Chilean Sea Bass
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Barramundi with Mushrooms and Capers

Cook Time 20 minutes
Total Time 20 minutes
Servings 2 People

Ingredients

  • 1 pkg Coleson's Catch Barramundi
  • 1 cup assorted mushrooms sliced
  • 1 tbsp capers
  • 1 tsp garlic chopped
  • 1/4 cup Marsala wine
  • 2 tbsp butter
  • Salt and pepper

Instructions

  • Put all ingredients in a casserole dish with the Barramundi on top.
  • Cover and bake at 400° for 20 minutes.

Whole Trout with Seafood

Whole Trout Pan Ready

Whole Trout Pan Ready
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Whole Trout with Seafood

Cook Time 15 minutes
Total Time 15 minutes
Servings 6 People

Ingredients

  • 6 Coleson's Catch Whole Trout
  • 1/2 cup cooked bay shrimp meat
  • 1/2 cup cooked crab meat
  • Cream Sauce:
  • 1/2 cup Heavy Cream
  • 1 tbsp capers 
  • 1/2 cup Mushrooms sliced
  • 1 Shallot diced
  • Roux
  • Meurice Sauce:
  • 1/4 cup Sherry
  • 1 tsp Shallots
  • 1 tsp garlic
  • 1/2 cup cream
  • 1/4 cup Butter
  • Salt and Pepper
  • lemon

Instructions

  • Sauté shallots and mushrooms in butter for approximately 2 minutes.
  • Add cream and capers (and perhaps a bit of sherry!). 
  • Reduce and add a teaspoon of roux to thicken.  Cook 5 minutes.  Cool. 
  • Mix shrimp and crab into cream sauce. 
  • Flour trout on the skin only. 
  • Stuff trout with seafood mixture. 
  • Sauté in a heavy pan on each side and place in a 400° oven for approximately 15 minutes.
  • Meurice Sauce:
  • Reduce sherry, shallots, and garlic by half. 
  • Add cream and butter and reduce to desired thickness. 
  • Put in a dash of lemon and adjust seasonings.

Notes

Roux is melted butter mixed with flour to make a paste.

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