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.

Mahi-Mahi with Asparagus and Vidalia Onion

Packaged Mahi-Mahi Fillets - Flash Frozen

Packaged Mahi-Mahi Fillets - Flash Frozen
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Mahi-Mahi with Asparagus and Vidalia Onion

Servings 2 People

Ingredients

  • 12 oz pkg Coleson’s Catch Mahi-Mahi Fillets
  • 10 spears Asparagus
  • 1 c Onion sliced
  • 3 Tbsp Butter
  • 1/2 c Chicken Broth
  • 2 Tbsp Mint

Instructions

  • Sauté onion in the butter until it just starts to brown.
  • Add chicken broth and turn off heat.
  • Blanch the asparagus.
  • Cook the mahi-mahi over an open flame.
  • Toss the mint into the onions.
  • Place onion mixture on the plate. Top with Mahi-Mahi. Add asparagus.
  • Garnish with lemon and serve with a side salad.

Mahi-Mahi with Roasted Pumpkin and Brown Butter

Packaged Mahi-Mahi Fillets - Flash Frozen

Packaged Mahi-Mahi Fillets - Flash Frozen
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Mahi-Mahi with Roasted Pumpkin and Brown Butter

Cook Time 40 minutes
Total Time 40 minutes
Servings 2 People

Ingredients

  • 12 oz pkg Coleson’s Catch Mahi-Mahi Fillets
  • 1 1/2 c Pumpkin seeded, cut into squares
  • in water about 1/2tray
  • 1/2 c salted butter
  • 1/4 c Pumpkin seeds toasted
  • Flour
  • Salt and Pepper
  • 1 Tbsp Butter
  • Splash of Oil
  • Parsley chopped

Instructions

  • Roast the fresh pumpkin on a sheet pan flesh side down.
  • Put water on the sheet pan and bake at 350°F until tender.
  • Time varies by size of pumpkin. At least 40 minutes--it is good if it browns a bit.
  • Remove the flesh from skin with a spoon, discard peel.
  • Add salt and pepper and set aside.

Mahi-Mahi with Quince

Packaged Mahi-Mahi Fillets - Flash Frozen

Packaged Mahi-Mahi Fillets - Flash Frozen
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Mahi-Mahi with Quince

Servings 2 People

Ingredients

  • 12 oz pkg pkg Coleson's Catch Mahi-Mahi Fillets
  • 1 c Quince seeded, sliced & peeled
  • 1/4 c Shallots minced
  • 2 Tbsp Butter
  • 1/4 c White Wine
  • 1/2 c Chicken Broth
  • 1 c Heavy Cream
  • 1/4 tsp Allspice
  • Salt and Pepper

Instructions

  • Simmer the shallots in white wine until the liquid is gone, add chicken broth and reduce.
  • Add heavy cream, allspice, pepper and quince and simmer until it is the thickness you like--I like it reduced by about half. Check if you need salt.
  • Cook fish any style.
  • When ready to serve, pour quince sauce over the fish or on the side.
  • Serve with pasta, rice, or bulgur.

Mahi-Mahi with Roasted Fennel and Red Bell Peppers

Packaged Mahi-Mahi Fillets - Flash Frozen

Packaged Mahi-Mahi Fillets - Flash Frozen
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Mahi-Mahi with Roasted Fennel and Red Bell Peppers

Cook Time 15 minutes
Total Time 15 minutes
Servings 2 People

Ingredients

  • 2 pcs Coleson’s Catch Mahi-Mahi Fillets thawed
  • 1 cup Fennel Root sliced
  • 1/2 cup Red Bell Pepper sliced
  • 1/2 cup Yellow Onion sliced
  • 2 tbsp Butter
  • 1 tbsp Fennel Seed chopped
  • Salt and Pepper to taste

Instructions

  • Melt the butter, toss in the vegetables and add seasonings. 
  • Spread out evenly on a sheet pan; bake at 400° for 15 minutes or until the fennel is tender. 
  • Cook the fish, any style. 
  • Can be cooked with the vegetables.

Greek Style Sea Bass

Chilean Sea Bass

Chilean Sea Bass
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Greek Style Sea Bass

Servings 4 People

Ingredients

  • 2 lb Coleson's Catch Chilean Sea Bass cut into strips
  • 6 tbsp olive oil divided
  • 1 medium yellow onion chopped
  • 1 clove garlic chopped
  • 8 medium tomatoes or 2 1/2 cans tomatoes puree
  • 1/4 tsp Sugar
  • 2 tbsp Butter
  • 2 tbsp Cognac
  • 2 tbsp Ouzo
  • 1/4 lb Feta Cheese sliced or diced
  • 2 tbsp Parsley finely chopped
  • Salt and Pepper to taste

Instructions

  • Put the tomatoes through a sieve or food mill. 
  • Heat four tablespoons of the oil in a heavy saucepan. 
  • Cook the onion and garlic until very lightly browned. 
  • Add the tomatoes, salt, pepper, and sugar and cook over moderate heat until thick, about 30 minutes.  Preheat the oven to 425. 
  • Melt the butter and remaining oil in a large, heavy skillet.
  • Saute the Sea Bass until just done. 
  • Add the Cognac and Ouzo, heat and flame the Sea Bass. 
  • Place the Sea Bass in a casserole. 
  • Cover with the tomato sauce, then with feta cheese. 
  • Sprinkle with parsley and bake until well heated, about 10 minutes. 
  • Serve over pasta.

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