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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Mahimahi Fillets with Cantaloupe Salsa

Packaged Mahi-Mahi Fillets - Flash Frozen

Print Recipe
Mahimahi Fillets with Cantaloupe Salsa
Course Main Dish
Servings
People
Ingredients
  • 1 pkg Coleson’s Catch Mahimahi Fillets, thawed
  • 1 Tbsp Key Lime Juice
  • 2/3 c Cantaloupe finely diced
  • 1/3 c Strawberries finely diced
  • 1/3 c Blueberries quartered
  • Hot Pepper of choice optional
  • 2 Tbsp Champagne Vinegar
  • 2 Tbsp Chives chopped
  • Salt and Pepper to taste
Course Main Dish
Servings
People
Ingredients
  • 1 pkg Coleson’s Catch Mahimahi Fillets, thawed
  • 1 Tbsp Key Lime Juice
  • 2/3 c Cantaloupe finely diced
  • 1/3 c Strawberries finely diced
  • 1/3 c Blueberries quartered
  • Hot Pepper of choice optional
  • 2 Tbsp Champagne Vinegar
  • 2 Tbsp Chives chopped
  • Salt and Pepper to taste
Instructions
  1. Season Mahimahi with lime juice, salt, and pepper; coat with oil and cook over an open flame.
  2. Mix all other ingredients and top the Mahimahi with it.
  3. Serve with a side salad.

Filed Under: Mussels, Spring Recipes, Summer

Flounder with Gingered Sweet Potatoes on Spinach

Flounder Fillets

Print Recipe
Flounder with Gingered Sweet Potatoes on Spinach
Course Main Dish
Servings
People
Ingredients
  • 12 oz Coleson’s Catch Flounder Fillets thawed
  • 2 Tbsp Shallots minced
  • ¼ c Champagne Vinegar
  • ¼ c pure olive oil not extra virgin
  • 1 1/2 cooked and still warm sweet potato (not yam) diced
  • 1 tsp Tarragon fresh chopped
  • 1 Tbsp Ginger grated, fresh, peeled
  • 2 cups fresh spinach
  • Salt and Pepper
  • Flour to dust
  • Oil
Course Main Dish
Servings
People
Ingredients
  • 12 oz Coleson’s Catch Flounder Fillets thawed
  • 2 Tbsp Shallots minced
  • ¼ c Champagne Vinegar
  • ¼ c pure olive oil not extra virgin
  • 1 1/2 cooked and still warm sweet potato (not yam) diced
  • 1 tsp Tarragon fresh chopped
  • 1 Tbsp Ginger grated, fresh, peeled
  • 2 cups fresh spinach
  • Salt and Pepper
  • Flour to dust
  • Oil
Instructions
  1. Bring the vinegar and shallots to a boil, add oil and a pinch of salt and pepper. Set aside and keep warm.
  2. Toss the hot sweet potatoes with the tarragon and ginger. Set aside and keep warm. 
  3. Season the flounder and dust with flour.  Saute in hot oil to a golden brown. 
  4. Place the flounder on a bed of spinach, then arrange the warm sweet potatoes on top either in a scatter pattern or a straight line and drizzle it all with hot dressing and top with garnishes.
Recipe Notes

Garnish suggestions:  orange segments or mandarin segments, sun-dried cranberries, toasted almond or pecans.

Filed Under: Finfish, Flounder, Winter Fish Recipes

Prawns with a Citrus Drizzle

Print Recipe
Prawns with a Citrus Drizzle
Course Appetizer
Servings
People
Ingredients
  • 12 Coleson’s Catch Prawns thawed
  • ¼ c Champagne Vinegar
  • 1 tsp Lime Zest
  • 1 tsp Orange Zest
  • 2 Tbsp Honey
  • ¼ c Mild Olive Oil
  • Salt and Pepper
  • Butter Lettuce
  • Broccoli Florettes blanched
  • ¼ c Pomegranate Seeds Arils
Course Appetizer
Servings
People
Ingredients
  • 12 Coleson’s Catch Prawns thawed
  • ¼ c Champagne Vinegar
  • 1 tsp Lime Zest
  • 1 tsp Orange Zest
  • 2 Tbsp Honey
  • ¼ c Mild Olive Oil
  • Salt and Pepper
  • Butter Lettuce
  • Broccoli Florettes blanched
  • ¼ c Pomegranate Seeds Arils
Instructions
  1. Mix the vinegar, zest, honey and oil and heat over a low flame when the honey is melted adjust seasonings.
  2. Salt and pepper prawns and cook over open flame or sauté. 
  3. Arrange the butter lettuce leaves on the plate and top with the broccoli (hot or cold), prawns and pomegranate seeds. 
  4. Drizzle with hot dressing.

Filed Under: Winter Fish Recipes

Swiss Cheese, Red Onion and Champagne Vinegar

Print Recipe
Swiss Cheese, Red Onion and Champagne Vinegar
Servings
Ingredients
  • 1 cup Swiss cheese diced (1/2 inch)
  • 1/3 c Red Onion diced 
  • 1/4 c  Cornichons  chopped, gherkins
  • 1 Tbsp Champagne Vinegar
  • 2 Tbsp olive oil
  • 1 tsp Stone Ground Mustard
  • Salt and Pepper
Servings
Ingredients
  • 1 cup Swiss cheese diced (1/2 inch)
  • 1/3 c Red Onion diced 
  • 1/4 c  Cornichons  chopped, gherkins
  • 1 Tbsp Champagne Vinegar
  • 2 Tbsp olive oil
  • 1 tsp Stone Ground Mustard
  • Salt and Pepper
Instructions
  1. Combine and toss immediately--should be used right away.
Recipe Notes

From Chef Audrey: I like to use this with romaine.

Filed Under: Salsas and Dressings Tagged With: Simple, Summer Seafood Recipes

Honey Vinaigrette Dressing

Print Recipe
Honey Vinaigrette Dressing
Servings
Ingredients
  • 1/2 c Champagne Vinegar
  • 2/3 c olive oil
  • 1/4 tsp Salt
  • 1/4 tsp pepper
  • 1/2 c Honey
Servings
Ingredients
  • 1/2 c Champagne Vinegar
  • 2/3 c olive oil
  • 1/4 tsp Salt
  • 1/4 tsp pepper
  • 1/2 c Honey
Instructions
  1. Mix all ingredients. Use hot or cold!

Filed Under: Salsas and Dressings Tagged With: Simple, Spring

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