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.

Pink Salmon with Snap Peas and Shitake Mushrooms

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Pink Salmon with Snap Peas and Shitake Mushrooms

Course Main Dish
Servings 2 People

Ingredients

  • 1/2 pkg Coleson's Catch Pink Salmon or 16 oz
  • 3/4 c Snap Peas
  • 1/2 c Shitake Mushrooms
  • 1 Tbsp Canola oil
  • 1/2 c Red Onion diced
  • 1/4 c Carrot grated
  • 1 tsp garlic chopped
  • 1/4 c Chicken Broth
  • 1 Tbsp Soy Sauce
  • 1 tsp Sesame Oil
  • 1/2 tsp Sesame Seeds toasted
  • Salt and Pepper

Instructions

  • Cook the salmon any style.
  • Sauté the onion until al dente.
  • Add the mushrooms and toss until tender.
  • Add the garlic and toss until cooked but not brown.
  • Add the chicken broth, snap peas, carrot, soy sauce, sesame oil and seeds - simmer until peas are bright green but still crisp.
  • Adjust seasoning if needed.

Notes

Serve salmon & snap pea mixture with rice or bulgur.

Whole Tilapia Escabeche

Tilapia Fillets

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Whole Tilapia Escabeche

Course Main Dish
Cook Time 15 minutes
Total Time 15 minutes
Servings 2 People

Ingredients

  • 1 pkg Coleson's Catch Whole Tilapia
  • Flour
  • Oil
  • 1 pc Yellow Onion
  • 1 pc Green Bell Pepper
  • 1 pc Red Bell Pepper
  • 1/4 tsp Thyme
  • 2 Tbsp Vinegar
  • 1/4 c Chicken Broth
  • 1/4 c White Wine
  • Salt and Pepper to taste

Instructions

  • Rinse the fish, pat dry.
  • Score the fish on both sides with a deep "tick- tac-toe" cut.
  • Season with salt and pepper and coat with flour.
  • Saute in oil until very crispy; dry it out on purpose so that the juice you put on it soaks into the meat. Set aside.
  • Saute the onions and peppers until limp-add all other items, bring to a boil.
  • Place the fish in a baking dish and cover with the onion mixture-cover and bake until tender-15-20 minutes.

Notes

Traditionally this dish is made ahead of time and served cold or at room temp. I like it hot, warm or cold. It is a kind of casual picnic item served with a hearty bread.

Whole Curried Tilapia

Whole Tilapia small - Bagged

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Whole Curried Tilapia

Course Main Dish

Ingredients

  • 1 pkg Coleson's Catch Whole Tilapia
  • 1/2 c Yellow Onion diced
  • Flour
  • Oil
  • 2 tsp Curry Powder
  • 1/2 c Chicken Broth
  • 1/2 c Coconut Milk
  • 1 Tbsp Peanut Butter
  • 2 Tbsp Coconut shredded

Instructions

  • Rinse the fish and pat dry. Score both sides of the fish with a deep "tic-tac-toe" cut.
  • Season with salt and pepper and coat with flour.
  • Saute in oil until crisp, remove from pan and set aside.
  • In a fresh pan, saute the onions until tender, add curry powder.
  • Saute but don't brown, add the other items and bring to a boil.
  • Add the sauteed Tilapia to the curry and simmer turning the fish now and then.
  • Adjust seasonings and thickness of sauce as desired.

Notes

Sides:
Rice, Bulgur or quinoa. Garnishes for curry are numerous-some personal favorites include chopped peanuts, chutney, shredded coconut and diced banana mixed with apricot jam. Another is a type of chili pepper to spice it up.

Prawns with Blue Cheese and Apples

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Prawns with Blue Cheese and Apples

Course Appetizer
Servings 2 People

Ingredients

  • 12 pcs Coleson's Catch Raw Black Tiger Prawns 16/20 peeled 
  • Salt and Pepper
  • Flour for dusting
  • Oil for sauteing
  • 1/4 c Onions diced
  • 1/4 c White Wine
  • 1/4 c Chicken Broth
  • 1/2 c Heavy Cream
  • 1/4 c Blue Cheese crumbled
  • 8-10 slices Apple peeled tart
  • 1/4 c Blue Cheese crumbled
  • 1/4 c pecan pieces toasted
  • 2 Tbsp chopped parsley

Instructions

  • Season the prawns with salt and pepper and dust with flour.
  • In a sauté pan heat the oil and lightly cook the onions, add the prawns and cook for a few minutes.
  • Add the wine and the stock and simmer for 1 minute.
  • Add the cream, blue cheese and apples and simmer until it is the desired thickness.

Notes

Serve with lightly blanched green vegetable such as asparagus, broccoli or green beans.

Prawns, Scallops and Red Bell Peppers with Sautéed Polenta

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Prawns, Scallops and Red Bell Peppers with Sautéed Polenta

Course Main Dish
Servings 2 People

Ingredients

  • 12 Coleson's Catch Tiger Prawns peeled, deveined
  • 20 Coleson’s Catch Scallops
  • 1 c Onions finely sliced
  • 2 c Red Bell Pepper finely sliced
  • 1/4 c olive oil
  • 1/2 c Chicken Broth
  • 1/2 c balsamic vinegar
  • Salt and Pepper

Instructions

  • In a large sauté pan caramelize the onions in the olive oil, add the red bell peppers, vinegar and chicken broth and simmer until tender.
  • Add more chicken broth if needed.
  • Dust the prawns and scallops in flour and sauté them until golden brown.
  • Combine them with the bell peppers and simmer for a minute or two.
  • Pour over sautéed polenta.

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