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 Pineapple and Chili Powder

Packaged Mahi-Mahi Fillets - Flash Frozen

Print Recipe
Mahimahi Fillets with Pineapple and Chili Powder
Course Main Dish
Prep Time 2 hours
Servings
People
Ingredients
  • 12 oz Coleson’s Catch Mahimahi Fillets, thawed, skin removed, cut into strips
  • 2/3 c Pineapple diced
  • ½ tsp Chili Powder
  • 1 Tbsp Shallots minced
  • ½ c yellow onions diced
  • ½ c Zucchini diced
  • Flour to dust
  • Canola oil
  • Salt and Pepper
Course Main Dish
Prep Time 2 hours
Servings
People
Ingredients
  • 12 oz Coleson’s Catch Mahimahi Fillets, thawed, skin removed, cut into strips
  • 2/3 c Pineapple diced
  • ½ tsp Chili Powder
  • 1 Tbsp Shallots minced
  • ½ c yellow onions diced
  • ½ c Zucchini diced
  • Flour to dust
  • Canola oil
  • Salt and Pepper
Instructions
  1. Marinate Mahimahi, pineapple, chili powder, shallots, salt and pepper for 2 hours.    
  2. Remove Mahimahi and pat dry. Dust with flour and sauté, set aside.
  3. Sauté the onion until golden, add the pineapple mixture and zucchini bring to a boil.
  4. Add the Mahimahi, stir gently and simmer for one minute.
  5. Serve with rice.

Filed Under: Spring Recipes, Finfish, Mahi-Mahi, Moderate Flavor

Cod Fillets with Chayote Squash

Cod Fillets

Print Recipe
Cod Fillets with Chayote Squash
Course Main Dish
Cook Time 3-5 minutes
Servings
People
Ingredients
  • 1 pkg Coleson’s Catch Cod Fillets thawed
  • 1/3 c Onion diced
  • 1 Chayote peeled, cored & sliced
  • 2 tbsp Butter
  • ¼ c Cilantro chopped
  • Flour
  • Oil
  • Salt and Pepper
  • Cumin
  • Chili Powder
  • Garlic Salt
  • Some sort of chili pepper to your liking; it can be fresh or dried crushed chilies
Course Main Dish
Cook Time 3-5 minutes
Servings
People
Ingredients
  • 1 pkg Coleson’s Catch Cod Fillets thawed
  • 1/3 c Onion diced
  • 1 Chayote peeled, cored & sliced
  • 2 tbsp Butter
  • ¼ c Cilantro chopped
  • Flour
  • Oil
  • Salt and Pepper
  • Cumin
  • Chili Powder
  • Garlic Salt
  • Some sort of chili pepper to your liking; it can be fresh or dried crushed chilies
Instructions
  1. Sauté onion in butter until clear, add the chayote, cilantro & chili and cover. 
  2. Cook until tender, about 3-5 minutes.  Set aside.
  3. Season the cod with the spices, dust with flour and sauté. 
  4. Top with the cooked chayote.

Filed Under: Finfish, Cod, Mild Flavor, Spring Recipes

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

Cold Tuna with Cilantro & Lime

Yellowfin Tuna

Print Recipe
Cold Tuna with Cilantro & Lime
Course Main Dish
Servings
People
Ingredients
  • 12 oz Coleson’s Catch Tuna Steaks
  • Marinade:
  • 2 Tbsp tequila
  • 1 tsp crushed chili flakes
  • 1/4 c Lime Juice
  • 1/4 c Cilantro chopped
  • 1/4 tsp Salt and Pepper
  • 1/2 tsp Lime Zest grated
  • 1/2 tsp Cumin
  • 2 Tbsp white wine vinegar
  • 1 Tbsp garlic chopped
  • 1 tsp Chili Powder
  • 1/2 c Red Onion diced
  • 1/4 c water
Course Main Dish
Servings
People
Ingredients
  • 12 oz Coleson’s Catch Tuna Steaks
  • Marinade:
  • 2 Tbsp tequila
  • 1 tsp crushed chili flakes
  • 1/4 c Lime Juice
  • 1/4 c Cilantro chopped
  • 1/4 tsp Salt and Pepper
  • 1/2 tsp Lime Zest grated
  • 1/2 tsp Cumin
  • 2 Tbsp white wine vinegar
  • 1 Tbsp garlic chopped
  • 1 tsp Chili Powder
  • 1/2 c Red Onion diced
  • 1/4 c water
Instructions
  1. Thinly slice the tuna into strips and toss with the marinade.
  2. Chill for 24 hours.
  3. Serve with tortillas.
Recipe Notes

Can be served with shredded iceberg lettuce, diced tomatoes, diced jicama and such.

Filed Under: Moderate Flavor, Tuna Steaks Tagged With: Simple, Summer Seafood Recipes

Audrey’s Winter Dream Salad III

Print Recipe
Audrey's Winter Dream Salad III
Course Salad
Servings
Ingredients
  • 4 c Lettuce shredded
  • 1 c Jicama diced 
  • 1 c Cherry Tomatoes halved 
  • 2/3 c Pepper Jack Cheese grated 
  • 1/3 c Lime Juice
  • 1/2 c Vegetable oil
  • 1/2 c Scallion sliced 
  • 1 tsp Chili Powder
  • Salt and Pepper
Course Salad
Servings
Ingredients
  • 4 c Lettuce shredded
  • 1 c Jicama diced 
  • 1 c Cherry Tomatoes halved 
  • 2/3 c Pepper Jack Cheese grated 
  • 1/3 c Lime Juice
  • 1/2 c Vegetable oil
  • 1/2 c Scallion sliced 
  • 1 tsp Chili Powder
  • Salt and Pepper
Instructions
  1. Mix the lime juice, vegetable oil, scallion, salt and pepper.
  2. In the serving bowl, mix the vegetables and cheese.
  3. Add the dressing & toss together.

Filed Under: Salads and Side Dishes Tagged With: Simple, Winter

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