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 with Cherries and Apricot

Yellowfin Tuna

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Tuna with Cherries and Apricot

Course Main Dish
Servings 2 People

Ingredients

  • 12 oz pkg Coleson’s Catch Ahi Tuna
  • Salt and Pepper
  • Canola oil
  • 2/3 c Cherries diced
  • 2/3 c Apricots diced
  • 1/2 c Port Wine
  • 1/4 tsp Black Pepper

Instructions

  • Bring the port and pepper to a boil.
  • Have the fruit in a container with a tight lid and pour the hot port over the fruit.
  • Shake gently to cover all the fruit.
  • Season the tuna with salt and pepper and sear in hot oil until medium rare.
  • Pour fruit over tuna.

Notes

Serve with rice or couscous.

Salmon Steaks with Spicy Eggplant

Wild Salmon Steaks - Bagged

Coho Salmon Fillets - Flash Frozen
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Salmon Steaks with Spicy Eggplant

Servings 2 People

Ingredients

  • 12 oz pkg Coleson's Catch Salmon Steaks
  • 2 cups Eggplant diced, skin on
  • 1/2 c Onion diced
  • 2 Tbsp garlic chopped
  • 2 Tbsp Ginger grated
  • 2 Tbsp Soy Sauce
  • 1 Ripe Tomato diced
  • 3 Tbsp Canola oil
  • Splash Chicken Broth
  • 1 Tbsp Sesame Oil
  • 1/2 tsp Chilies crushed 
  • 2 Tbsp Green Onion sliced
  • Salt and Pepper

Instructions

  • Sauté onion in the canola oil until clear.
  • Add eggplant and sauté until soft and brown.
  • Add ginger, garlic, soy sauce and tomato; sauté until the tomato liquid is gone.
  • Add a splash of chicken broth, sesame oil, crushed chilies and heat till simmering.
  • Adjust seasoning. 
  • Cook salmon any style--I like it poached.
  • Put the eggplant on plate and top with salmon and green onion. 

Notes

Side suggestions: rice, bulgur or salad.

Coho Salmon with Brussel Sprouts and Bacon

Coho Salmon Fillets - Flash Frozen

Coho Salmon Fillets - Flash Frozen
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Coho Salmon with Brussel Sprouts and Bacon

Cook Time 5 minutes
Total Time 5 minutes
Servings 2 People

Ingredients

  • 1 pkg Coleson's Catch Coho Salmon Fillet thawed
  • Flour
  • 2 Tbsp Canola oil
  • 2 c Raw Brussel Sprouts blanched
  • 10 strips Bacon
  • 1 c Mushrooms of choice sliced
  • 1/2 c Chicken Broth
  • 1/2 c Onion diced
  • 1/2 c Parmesan cheese shredded 
  • Salt and Pepper

Instructions

  • Cook bacon, set aside.
  • Saute onion in bacon fat until clear.
  • Add mushrooms and brown.
  • Add chicken broth. Simmer. Add Brussels sprouts, cover and heat through.
  • In a bowl, toss mixture with the bacon and Parmesan. 
  • Season salmon with salt and pepper.
  • Dust with flour. Sauté in oil until golden to medium or to medium well, depending on thickness for about 5 minutes.
  • Place salmon on a platter and add the Brussel Sprouts mixture. 

Notes

Serve with a salad or potato.

Mahi-Mahi with Mustard Greens

Packaged Mahi-Mahi Fillets - Flash Frozen

Packaged Mahi-Mahi Fillets - Flash Frozen
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Mahi-Mahi with Mustard Greens

Servings 2 People

Ingredients

  • 12 oz pkg Coleson’s Catch Mahi-Mahi Fillets
  • 4 strips Bacon
  • 2 c Mustard Greens
  • 1/2 c Yellow Onion diced
  • 1 tsp garlic chopped
  • 1/2 c Chicken Broth
  • 1 Tbsp cider vinegar or white wine
  • Salt and Pepper
  • Flour
  • Canola oil

Instructions

  • Cut the bacon into small pieces and sauté until crisp, drain and keep fat.
  • Sauté the onion in the bacon grease until clear.
  • Add garlic, stir a bit but do not brown. Add the greens and chicken broth.
  • Cover and simmer until tender-say, 5 minutes.
  • Add the vinegar and bacon, heat through.
  • Season and flour the Mahi-Mahi fillets.
  • Sauté in canola oil until golden.
  • I would serve with dirty rice.

Notes

There are many ways to prepare the greens -- some people don't use the stems but I don't get that. I cut them into thin strips.

Tilapia with Fennel and Radish

Tilapia Fillets
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Tilapia with Fennel and Radish

Servings 2 People

Ingredients

  • 12 oz pkg Coleson's Catch Tilapia Fillets
  • 2 Tbsp Butter
  • 1/2 c. Red Onion diced
  • 1 c. Fennel Root sliced
  • 1/4 c. Chicken Broth
  • 1/2 c. Red Radish sliced
  • 1/2 c. Heavy Cream
  • 1/4 c Fennel Herb chopped, the dark green fronds
  • Salt and Pepper
  • Flour to dust
  • Canola oil

Instructions

  • Sauté onion in butter until soft. 
  • Add fennel root and sauté; stir until it starts to brown. 
  • Add chicken broth. 
  • Simmer until tender and add radish, fennel herb and cream; reduce until it thickens.
  • Season and dust the Tilapia with flour, then sauté (in a separate pan) until golden brown.
  • Top with the fennel mixture.
  • Serve with pasta or rice.

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