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Ahi Tuna Steaks with Orange Lentils

Yellowfin Tuna

Print Recipe
Ahi Tuna Steaks with Orange Lentils
Course Main Dish
Servings
People
Ingredients
  • 12 oz thawed package of Ahi Tuna
  • 1 c orange lentils soaked
  • ½ c Onions diced
  • ½ c Celery diced
  • 1 Tbsp garlic minced
  • 1 Tbsp grated ginger
  • 1 tsp garam masala powder found in Indian & Specialty Stores; alternative is to combine equal parts nutmeg and cardamom or use all-spice instead
  • ½ tsp Cardamom
  • ½ tsp Chilies dried crushed
  • ½ c mixed color diced bell pepper
  • 2 c. Chicken Broth maybe more
  • Salt and Pepper
  • Oil
  • 2 Tbsp Cilantro
Course Main Dish
Servings
People
Ingredients
  • 12 oz thawed package of Ahi Tuna
  • 1 c orange lentils soaked
  • ½ c Onions diced
  • ½ c Celery diced
  • 1 Tbsp garlic minced
  • 1 Tbsp grated ginger
  • 1 tsp garam masala powder found in Indian & Specialty Stores; alternative is to combine equal parts nutmeg and cardamom or use all-spice instead
  • ½ tsp Cardamom
  • ½ tsp Chilies dried crushed
  • ½ c mixed color diced bell pepper
  • 2 c. Chicken Broth maybe more
  • Salt and Pepper
  • Oil
  • 2 Tbsp Cilantro
Instructions
  1. Saute the onion, celery, garlic, ginger, bell pepper and spices in oil until vegetables are tender, stir so the spices don’t stick.
  2. Add the chicken broth and lentils, simmer until the lentils are soft adding broth if needed.
  3. Add salt and pepper to taste.
  4. Cook tuna any style and top with lentils and garnish with cilantro.

Filed Under: Autumn, Moderate Flavor, Tuna Steaks

Kono Mussels Chow Mein

Kono Mussels

Print Recipe
Kono Mussels Chow Mein
Course Main Dish
Servings
People
Ingredients
  • 6-8 mussels on the half shell per person thawed
  • 2 cups fresh chow mein noodles
  • ½ c Onion diced
  • ½ c Bell pepper diced
  • ½ c. Celery diced
  • ½ c Carrot diced
  • 1 Tbsp. garlic minced
  • 1 Tbsp. Ginger grated
  • ¼ c Chicken Stock
  • 2 Tbsp. Soy Sauce
  • 1 Tbsp. Sesame Oil
  • 1 Tbsp. Toasted sesame seeds
  • ¼ c sliced green onion
  • Vegetable oil
Course Main Dish
Servings
People
Ingredients
  • 6-8 mussels on the half shell per person thawed
  • 2 cups fresh chow mein noodles
  • ½ c Onion diced
  • ½ c Bell pepper diced
  • ½ c. Celery diced
  • ½ c Carrot diced
  • 1 Tbsp. garlic minced
  • 1 Tbsp. Ginger grated
  • ¼ c Chicken Stock
  • 2 Tbsp. Soy Sauce
  • 1 Tbsp. Sesame Oil
  • 1 Tbsp. Toasted sesame seeds
  • ¼ c sliced green onion
  • Vegetable oil
Instructions
  1. Boil the noodles and set aside.
  2. In a large saute pan with oil, saute the onions until clear.
  3. Add the bell peppers, celery and carrots and cook until tender.
  4. Add garlic and ginger and lightly saute, not browning the garlic.
  5. Add the chicken stock, soy sauce, sesame oil, noodles and mussels.
  6. Cover and warm through.
  7. Garnish with sesame seeds and green onions.

Filed Under: Autumn, Mussels, Shellfish

Kono Mussels with Spicy Green and Red Tomato Broth

Kono Mussels

Print Recipe
Kono Mussels with Spicy Green and Red Tomato Broth
Course Main Dish
Servings
People
Ingredients
  • 6-8 mussels on the half shell per person thawed
  • 1/3 c Onion diced
  • 1/3 c Celery diced
  • 2/3 c of both red and green tomatoes skinned, seeded and diced-1 1/3total
  • 1 Tbsp garlic minced
  • Hot Pepper of choice habenero perhaps
  • ¼ tsp Cumin
  • ¼ tsp Chili Powder
  • ½ c Chicken Broth
  • 2 Tbsp olive oil
  • Salt and Pepper
  • 2 Tbsp Sour Cream
  • ¼ c Parsley chopped
Course Main Dish
Servings
People
Ingredients
  • 6-8 mussels on the half shell per person thawed
  • 1/3 c Onion diced
  • 1/3 c Celery diced
  • 2/3 c of both red and green tomatoes skinned, seeded and diced-1 1/3total
  • 1 Tbsp garlic minced
  • Hot Pepper of choice habenero perhaps
  • ¼ tsp Cumin
  • ¼ tsp Chili Powder
  • ½ c Chicken Broth
  • 2 Tbsp olive oil
  • Salt and Pepper
  • 2 Tbsp Sour Cream
  • ¼ c Parsley chopped
Instructions
  1. In a saute pan with 1 Tbsp of oil, saute the onion until clear; add the celery, pepper and garlic and cook but don’t brown.
  2. Add the tomatoes, spices and broth and bring to a boil.
  3. Add mussels and warm through.
  4. Add salt and pepper to taste and finish with 1 Tbsp olive oil.
  5. Top with sour cream and parsley and serve with a hunk of bread.
Recipe Notes

To peel tomatoes, plunge into boiling water until the skins split; then place in ice water until cool..

Filed Under: Autumn, Mussels, Shellfish

Wild Rice and Pomegranate Salad

Print Recipe
Wild Rice and Pomegranate Salad
Course Salad
Servings
People
Ingredients
  • 2 c cooked wild rice or wild rice/white rice blend cooled
  • 1/2 c Celery diced
  • 1/2 c Red Onion diced
  • 1 c pomegranate kernels 
  • 1/4 c Mint diced
  • 1/4 c Honey
  • 1/4 c white wine vinegar
  • 1/3 c bland oil (canola vegetable)
  • Salt and Pepper
Course Salad
Servings
People
Ingredients
  • 2 c cooked wild rice or wild rice/white rice blend cooled
  • 1/2 c Celery diced
  • 1/2 c Red Onion diced
  • 1 c pomegranate kernels 
  • 1/4 c Mint diced
  • 1/4 c Honey
  • 1/4 c white wine vinegar
  • 1/3 c bland oil (canola vegetable)
  • Salt and Pepper
Instructions
  1. Mix the honey, vinegar, oil, salt and pepper and toss with the other ingredients, chill.

Filed Under: Salads and Side Dishes Tagged With: Simple

Pink Salmon with Spicy Black Beans

Print Recipe
Pink Salmon with Spicy Black Beans
Course Main Dish
Servings
People
Ingredients
  • 1/2 pkg Coleson's Catch Pink Salmon or 16 oz
  • 1 1/2 c Black Beans cooked
  • 2 Tbsp Canola oil
  • 2/3 c Onion diced
  • 1 Tbsp garlic chopped
  • 1/2 c Green Pepper diced
  • 1/2 c Celery diced 
  • 1/2 c Tomato diced
  • 1/2 c Chicken Broth
  • 1/2 tsp Cumin
  • 1/2 tsp Chili Powder
  • 1 Hot Pepper of choice diced
Course Main Dish
Servings
People
Ingredients
  • 1/2 pkg Coleson's Catch Pink Salmon or 16 oz
  • 1 1/2 c Black Beans cooked
  • 2 Tbsp Canola oil
  • 2/3 c Onion diced
  • 1 Tbsp garlic chopped
  • 1/2 c Green Pepper diced
  • 1/2 c Celery diced 
  • 1/2 c Tomato diced
  • 1/2 c Chicken Broth
  • 1/2 tsp Cumin
  • 1/2 tsp Chili Powder
  • 1 Hot Pepper of choice diced
Instructions
  1. Sauté the onion until clear, add the garlic and cook but don't brown.
  2. Add the celery & pepper, cook until tender.
  3. Add tomato, broth, seasonings, peppers and beans.
  4. Simmer until the liquid is absorbed.
  5. Adjust seasonings.
  6. I would cook the salmon over an open flame.
Recipe Notes

Serve with a side salad.

Filed Under: Mild Flavor, Salmon Tagged With: Simple, Spring

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