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.

Crab Cioppino

King Crab Legs

Crab Meat Legs-Style
Print

Crab Cioppino

Course Main Dish, Soup
Cook Time 10 minutes
Total Time 10 minutes
Servings 4 People

Ingredients

  • 3 lbs. Coleson's Catch King Crab Legs or assorted firm fish and shellfish (crab prawns, mussels, clams, squid, chilean sea bass)
  • 1 Yellow Onion diced
  • 1/4 c. combination of fresh basil thyme and oregano
  • 3 bay leaves
  • 1 c. red wine
  • 1/2 c. tomato paste
  • 1 Carrot diced
  • 4 qt. canned tomatoes diced
  • 1 c. clam juice or chicken stock
  • Salt and Pepper

Instructions

  • Combine all ingredients except fish in a heavy pan. Simmer for at least one hour.
  • If you wish to reduce the acidity caused by the tomato paste, add two tablespoons of granulated sugar before adding fish.
  • Use a combination of fish that suits your taste.
  • If you don't want to struggle with the shells of the prawns and crab, peel them before cooking. The items suggested above hold up well.
  • Cut fish into pieces similar in size to prawns to allow all to cook in approximately the same amount of time.
  • Fish should cook in 10-15 minutes.
  • Do not overcook.

Notes

Serve in either individual bowls or in a tureen. Serve garlic bread or garlic cheese bread as an accompaniment.

Coconut Mahi-Mahi Wrap

Packaged Mahi-Mahi Fillets - Flash Frozen

Packaged Mahi-Mahi Fillets - Flash Frozen
Print

Coconut Mahi-Mahi Wrap

Prep Time 1 hour
Cook Time 6 minutes
Total Time 1 hour 6 minutes
Servings 2 People

Ingredients

  • For Fish:
  • 1 pkg Coleson's Catch Mahi-Mahi
  • 1/4 c Coconut Milk
  • 2 Tbsp Red Onion or Shallot Minced
  • 1 Tbsp Lime Juice
  • Salt and Pepper to taste
  • 4 pcs Wrap-style Flour Tortillas no strong flavors
  • For Slaw Filling:
  • 2 qts shredded cabbage (I like Napa but any is okay) 
  • 1 c Finely Shredded Purple Cabbage
  • 1 c shredded spinach
  • 1/2 c Red Onion Diced
  • 1/2 c Carrot Grated
  • 1 c Toasted Coconut
  • 1/2 c toasted almonds
  • 1 c White Raisins
  • For Coconut Lime Dressing:
  • 1/4 c Lime Juice
  • 1/2 c Coconut Milk
  • 1/4 c Coconut Butter
  • 2 Tbsp Shallots Minced
  • Salt and Pepper to taste

Instructions

  • Prepare Fish:
  • Mix all ingredients except fish and tortillas.
  • If you are comfortable removing the skin from raw fish do so, if not, marinate the fish with the skin on and remove the skin after it is cooked.
  • Marinate the fish for at least an hour.
  • Cook the Mahi-Mahi on the grill--it will take 6-8 minutes to cook.
  • Prepare Slaw Filling:
  • Place in a bowl large enough and easily toss ingredients.
  • Prepare Dressing:
  • Mix all ingredients and put in a jar. Shake before using.
  • Assemble Dish:
  • Have all items ready. Toss the slaw with half the dressing to start, add more if needed.
  • Let set while the fish cooks; it will shrink as it waits.
  • Spread out the 4 tortillas and divide the slaw between them.
  • Cut the skinless Mahi-Mahi into thin strips and place on top of the slaw and roll the wrap by tucking in the ends, rolling forward tightly.

Notes

For a heartier meal use 2 pkgs Mahi-Mahi and double the seasonings.

Jerk Mahi-Mahi Salad

Packaged Mahi-Mahi Fillets - Flash Frozen
Packaged Mahi-Mahi Fillets - Flash Frozen
Print

Jerk Mahi-Mahi Salad

Servings 2 People

Ingredients

  • 1 pkg Coleson’s Catch Mahi-Mahi Fillets
  • Jerk Marinade:
  • 2 Tbsp Fresh Ginger Grated
  • 2 Tbsp Green Onions Minced
  • 2 Tbsp red bell peppers Minced
  • 1/2 tsp Allspice
  • 1/2 tsp crushed chili flakes or Jalapenos or your favorite Pepper
  • 2 Tbsp Coconut Milk
  • 2 Tbsp Worcestershire
  • 2 Tbsp Soy Sauce
  • 1/2 tsp Thyme
  • Salt and Pepper to taste
  • Jerk Dressing:
  • 2 Tbsp Lime Juice
  • 1/2 c Coconut Milk
  • 1/4 c Coconut Butter
  • Salad:
  • romaine lettuce
  • 3/4 c Red Bell Pepper Diced
  • 3/4 c Cucumber Diced
  • 1 c Tomatoes
  • 3/4 c Carrot Grated
  • 3/4 c Yellow Squash Diced

Instructions

  • Mix all Jerk Marinade ingredients and marinate fish with or without skin.
  • After marinating, grill the fish.
  • Mix all Jerk Dressing ingredients in a jar. Shake well before using.

Steamed Sea Bass with Vegetables and Ginger

Chilean Sea Bass

Chilean Sea Bass
Print

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.

Tilapia With Bok Choy And Water Chestnuts

Tilapia Fillets

Tilapia Fillets
Print

Tilapia With Bok Choy And Water Chestnuts

Servings 2 People

Ingredients

  • 12 oz pkg Coleson's Catch Tilapia Fillets
  • 2 c. Bok Choy chopped (stalks separated from leaf, using both)
  • 1 c. Onion diced
  • 2 tsp. Fresh Ginger grated
  • 1 tsp. garlic chopped
  • 1 tsp. Soy Sauce
  • 1/2 tsp. Sesame Oil
  • 1/2 tsp. Toasted sesame seeds
  • 1/4 c. Carrot grated
  • 2 Tbsp Water Chestnuts chopped
  • Plain oil

Instructions

  • In lightly oiled saute pan, cook the onion and Bok Choy until soft.
  • Add all other non-fish items and saute lightly, leaving the bok choy leaves just wilted.
  • Cook the Tilapia your favorite way and top with the cooked greens.

Notes

Suggested side dishes would be brown rice, bulgur, or quinoa.

Contact Us

Like Us On Facebook
877-COLESON