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.

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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

Shell-on Shrimp with Curry, Coconut, and Lime Soup

Print Recipe
Shell-on Shrimp with Curry, Coconut, and Lime Soup
Course Soup
Cook Time 12 minutes
Servings
People
Ingredients
  • 12-16 Coleson’s Catch 26/30 Shrimp thawed
  • ½ c Red Onion diced
  • ½ c Mushrooms sliced
  • ¼ c bamboo shoots diced
  • ¼ Water Chestnuts diced
  • 1 Tbsp Ginger peeled grated
  • 2 red jalapeno peppers
  • ½ c Coconut Milk
  • 1 1/2 c Chicken Stock
  • 1 Tbsp yellow curry paste or to taste
  • 2 Tbsp Lime Juice
  • ¼ c Scallion sliced
  • Salt and Pepper
Course Soup
Cook Time 12 minutes
Servings
People
Ingredients
  • 12-16 Coleson’s Catch 26/30 Shrimp thawed
  • ½ c Red Onion diced
  • ½ c Mushrooms sliced
  • ¼ c bamboo shoots diced
  • ¼ Water Chestnuts diced
  • 1 Tbsp Ginger peeled grated
  • 2 red jalapeno peppers
  • ½ c Coconut Milk
  • 1 1/2 c Chicken Stock
  • 1 Tbsp yellow curry paste or to taste
  • 2 Tbsp Lime Juice
  • ¼ c Scallion sliced
  • Salt and Pepper
Instructions
  1. Cut the shrimp at the head end from the vein at the top all the way to the tail, devein, leaving the shell on. 
  2. In a saucepan, add all ingredients except the shrimp, lime juice and scallion. Bring to a boil and simmer for 10 minutes. 
  3. Add the shrimp and simmer of 2 minutes and turn off the heat and let sit for 5 minutes. 
  4. Add the lime juice and scallion.
  5. Check the seasonings, adjust to your taste.

Filed Under: Shrimp, Winter Fish Recipes

Spicy Shell-on Shrimp

Print Recipe
Spicy Shell-on Shrimp
Course Appetizer
Servings
People
Ingredients
  • 20 Coleson’s Catch 26/30 Shrimp thawed
  • ½ a sliced onion
  • 8 cloves of Garlic
  • 2 Tbsp Pickling spice wrapped in cheesecloth
  • a lemon cut in half
  • a lime cut in half
  • 2-3 sprigs parsley
  • 1 jalapeno cut in half
  • 3 red jalapeno cut in half
  • any peppers you like
  • Salt and Pepper
Course Appetizer
Servings
People
Ingredients
  • 20 Coleson’s Catch 26/30 Shrimp thawed
  • ½ a sliced onion
  • 8 cloves of Garlic
  • 2 Tbsp Pickling spice wrapped in cheesecloth
  • a lemon cut in half
  • a lime cut in half
  • 2-3 sprigs parsley
  • 1 jalapeno cut in half
  • 3 red jalapeno cut in half
  • any peppers you like
  • Salt and Pepper
Instructions
  1. Put the ingredients, except the shrimp, into a deep sauce pan and cover with enough water that will cover the shrimp when it is time for them.  Not too much as we want a lot of flavor in the water. 
  2. Boil for 5 minutes.  Take off the heat. Put the shrimp in the pan and cover, let them cool---stir once in a while. 
  3. Transfer to the refrigerator when just warm. 
  4. Serve when chilled.
Recipe Notes

Dipping ideas:  Pesto, flavored Aioli, extra virgin olive oil, tapenade, or hummus. Choose your favorite.

Filed Under: Shrimp, Winter Fish Recipes

Salmon Fillet Grapefruit and Kiwi

Coho Salmon Fillets - Flash Frozen

 

Print Recipe
Salmon Fillet Grapefruit and Kiwi
Course Main Dish
Cook Time 7 minutes
Servings
People
Ingredients
  • 12 oz Coleson’s Catch Salmon Fillet thawed
  • ½ c grapefruit juice
  • 1 Tbsp Shallots chopped
  • Salt and Pepper
  • 6 Apricots dried
  • 16 Cherries dried
  • 6 kiwi slices peeled
Course Main Dish
Cook Time 7 minutes
Servings
People
Ingredients
  • 12 oz Coleson’s Catch Salmon Fillet thawed
  • ½ c grapefruit juice
  • 1 Tbsp Shallots chopped
  • Salt and Pepper
  • 6 Apricots dried
  • 16 Cherries dried
  • 6 kiwi slices peeled
Instructions
  1. Put the juice, shallots, seasonings, and dried fruit in a cooking pan that will be big enough to have the salmon set flat on the bottom. 
  2. Bring to a boil and add the salmon, skin side on top.  Cover and simmer until the salmon is done--it will depend on how thick the fish is but not more than 7 minutes.
  3. Remove the skin while it is in the pan--it will just peel off.
  4. You can serve this flavorful salmon just poached and garnished with the fruit, including the cold kiwi with some greens drizzled with the warm poaching liquid or the liquid thickened with cornstarch as a glaze.
  5. Serve with a side vegetable.

Filed Under: Finfish, Moderate Flavor, Salmon, Winter Fish Recipes

Scrambled Eggs with Salmon Fillet

Coho Salmon Fillets - Flash Frozen

Print Recipe
Scrambled Eggs with Salmon Fillet
Course Main Dish
Servings
People
Ingredients
  • ½ c thawed Coleson’s Catch Salmon Fillet skinned and cut into strips and seasoned with salt and pepper
  • 6 eggs whisked with the cream (add salt and pepper to taste)
  • 1 Tbsp Shallots diced
  • 2 Tbsp Butter
  • 2 tbsp Heavy Cream
  • 1/3 c cream cheese
  • 1 Tbsp Chives
  • ½ c Tomatoes diced
  • Salt and Pepper
Course Main Dish
Servings
People
Ingredients
  • ½ c thawed Coleson’s Catch Salmon Fillet skinned and cut into strips and seasoned with salt and pepper
  • 6 eggs whisked with the cream (add salt and pepper to taste)
  • 1 Tbsp Shallots diced
  • 2 Tbsp Butter
  • 2 tbsp Heavy Cream
  • 1/3 c cream cheese
  • 1 Tbsp Chives
  • ½ c Tomatoes diced
  • Salt and Pepper
Instructions
  1. In a large saute pan, saute the shallots over medium heat until clear.
  2. Add the salmon so there is only one layer, not stacked on top of each other. 
  3. When the salmon is cooked half way through, add the eggs.
  4. Gently stir with a rubber spatula making sure the egg on the rim does not brown. 
  5. Turn the heat off just before the eggs are done and keep gently stirring. 
  6. Place on the plate and garnish with small dollops of cream cheese, chives and tomatoes.

Filed Under: Finfish, Moderate Flavor, Salmon, Winter Fish Recipes

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