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.

Mahi-Mahi with Kale, Basil and Tomato

Packaged Mahi-Mahi Fillets - Flash Frozen

Packaged Mahi-Mahi Fillets - Flash Frozen
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Mahi-Mahi with Kale, Basil and Tomato

Servings 2 People

Ingredients

  • 1 pkg Coleson's Catch Mahi-Mahi
  • 1 cup Kale thinly sliced
  • 1/2 cup Yellow Onion diced
  • 2 Tbsp Oil bacon fat is nice
  • 2 Tbsp Basil chopped
  • 1 Tbsp garlic chopped
  • 1/2 c Tomato diced
  • 1/4 c Chicken Stock

Instructions

  • Sauté onion in oil until clear.
  • Add kale and basil, cook until limp.
  • Add garlic, tomato and stock.
  • Simmer until liquid is almost gone.
  • Cook Mahi-Mahi any style.
  • Top with kale mixture.
  • Serve with a starch or a salad.

Chilean Sea Bass with Mustard Caper Sauce

Chilean Sea Bass

Chilean Sea Bass
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Chilean Sea Bass with Mustard Caper Sauce

Servings 2 People

Ingredients

  • 12 oz Coleson's Catch Chilean Sea Bass Fillets cooked
  • Mustard Caper Sauce:
  • 1/4 cup dry sherry
  • 1 tbsp garlic chopped
  • 1 tbsp Shallot or Red Onion chopped
  • 1/4 cup Chicken Stock
  • 3/4 cup Heavy Cream
  • 1 tbsp Roux
  • 3 tbsp Dijon mustard
  • 3 tbsp capers 
  • 1 tsp Lemon Juice

Instructions

  • Simmer the first 4 ingredients for 5 minutes. 
  • Add cream and bring to a boil. 
  • Thicken with roux and simmer 3 minutes. 
  • Add final ingredients and heat through. 
  • Adjust salt and pepper to taste.

Chilean Sea Bass with Water Chestnuts

Chilean Sea Bass

Chilean Sea Bass
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Chilean Sea Bass with Water Chestnuts

Servings 2 People

Ingredients

  • 12 oz package Coleson's Catch Chilean Sea Bass Fillets
  • 1/2 cup Onion diced
  • 1 tbsp Oil canola
  • 1 tsp garlic chopped
  • 1 tbsp Ginger grated
  • 3/4 cup Chicken Stock
  • 1/2 tsp crushed chile peppers
  • 2 tbsp Soy Sauce
  • 1 tbsp Sesame Oil
  • 1 tbsp Corn Starch mixed with water
  • 1/4 cup Water Chestnuts sliced
  • 3/4 cup Snow Peas
  • Marinade:
  • 2 tbsp Soy Sauce
  • 1 tsp Sesame Oil
  • 1/4 tsp Black Pepper

Instructions

  • Marinate the Sea Bass in the soy sauce, sesame oil and pepper marinade (one hour, minimum). 
  • Sauté the onion in the oil, add the garlic and ginger and stir for 30 seconds. 
  • Add the chicken stock, chile peppers, soy sauce and sesame oil. 
  • Bring to a boil and thicken with the cornstarch mixture. 
  • Add the water chestnuts and snow peas. Bring to a boil. 
  • Cook the fish any style, bake, broil or sauté. 
  • Top the fish with the vegetable enhanced sauce.
  • Serve with rice.

Notes

Cooking Tip:  The reason we don't sauté with the sesame oil is because it is heat-sensitive and loses it flavor with high heat.  The same is true with olive oil.  One would never deep fry with either of these oils for that reason. We deep fry in peanut or canola oil because they are not heat sensitive.

Trout with Bacon and Mushroom Cream

Whole Trout Pan Ready

Whole Trout Pan Ready
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Trout with Bacon and Mushroom Cream

Servings 4 People

Ingredients

  • 4 portions Coleson's Catch Trout Fillets 6-8 oz. each
  • bacon
  • 2 tbsp Onion finely diced
  • 1 tbsp Butter
  • 1/2 cup Mushrooms sliced
  • 1/2 cup Chicken Stock
  • 1/4 tsp Black Pepper
  • 1 tsp Thyme
  • cornstarch or roux

Instructions

  • Finely dice the bacon and saute until very crisp. 
  • Drain the fat and set the bacon on a paper towel. 
  • Saute the onion in the butter for 2 to 3 minutes. 
  • Add mushrooms and saute for an additional 2 to 3 minutes.
  • Add chicken stock, pepper, and thyme, and bring to a boil. 
  • Thicken with cornstarch or roux to desired thickness. 
  • Add the bacon and simmer for 2 to 3 minutes. 
  • Sauté or boil the trout.

Notes

Top with sauce and serve with rice or potatoes. Additional Comments: * Roux is melted butter mixed with flour to make a paste.

Tilapia Fillets with Beets

Tilapia Fillets

Tilapia Fillets
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Tilapia Fillets with Beets

Cook Time 20 minutes
Total Time 20 minutes
Servings 2 People

Ingredients

  • 12 oz pkg Coleson's Catch Tilapia Fillets
  • 2 Fresh Beets with greens attached
  • 1 Tbsp. balsamic vinegar
  • 1/2 Onion finely diced
  • 1/2 c. Chicken Stock
  • 1/2 tsp. Thyme
  • Salt and Pepper to taste

Instructions

  • Peel the beets. Slice thinly. Chop the stems and remaining greens.
  • Place all the ingredients in a casserole dish with the fish placed on top.
  • Cover and bake for 20 minutes at 350°.
  • Serve with rice.

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