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.

Asian Pesto

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Asian Pesto

Course Sauces

Ingredients

  • 4 c Cilantro
  • 1/2 c garlic
  • 1/2 c toasted almonds or cashews 
  • 2 Tbsp Sesame Oil
  • 1/4 c Soy Sauce

Instructions

  • Place all ingredients in a blender and puree.

Notes

Use in pasta, as a sandwich spread, mixed into a salad dressing, etc.

Cold Tuna with Cilantro & Lime

Yellowfin Tuna

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Cold Tuna with Cilantro & Lime

Course Main Dish
Servings 2 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

  • Thinly slice the tuna into strips and toss with the marinade.
  • Chill for 24 hours.
  • Serve with tortillas.

Notes

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

Sautéed Prawns with Cilantro & Avocado

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Sautéed Prawns with Cilantro & Avocado

Course Appetizer
Servings 2 People

Ingredients

  • 12 pcs Coleson's Catch Raw Black Tiger Prawns 16/20 peeled 
  • 1 Avocado ripe yet firm, halved and sliced in thick slices
  • 1 Tomato ripe yet firm, halved and cut into three wedges
  • 1 Tbsp Garlic chopped
  • 1/4 c Dry sherry
  • 1/4 c Chicken Stock
  • 1/2 c Heavy Cream
  • 1/4 c Cilantro chopped
  • Salt and Pepper
  • Flour for dusting
  • Oil for sauteing

Instructions

  • Salt and pepper the prawns and dust with flour.
  • Heat the oil in a sauté pan and lightly sauté the prawns.
  • Add the garlic, sherry and stock.
  • Simmer for 1 minute and add the cream and cilantro.
  • Simmer for 1 minute and add the avocado and tomato slices.
  • When it comes to a boil, it is ready to serve.

Notes

Serve with rice or mashed potatoes.

Enchiladas with Shrimp and Green Sauce

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Enchiladas with Shrimp and Green Sauce

Course Main Dish
Cook Time 40 minutes
Total Time 40 minutes

Ingredients

  • 1 Lb. Coleson's Catch 26/30 EZ Peel Shrimp
  • 1 pkg Corn Tortillas
  • 2-3 c Green Enchilada Sauce
  • 2 c Jack Cheese grated
  • 2 Tbsp Butter
  • 2 c Yellow Onion diced
  • 1/2 c Black Olives sliced
  • 1/2 c Cilantro chopped

Instructions

  • Peel shrimp and lightly saute in half the butter, set aside.
  • Saute the onions in the rest of the butter and set aside.
  • Pour some of the enchilada sauce on a deep plate or shallow bowl.
  • Dip both sides of a tortilla in the sauce, place on another plate, and fill with a bit of shrimp, cheese, and cilantro.
  • Roll into a log shape and place in an oblong glass dish that has a bit of sauce on the bottom.
  • Repeat with remaining tortillas.
  • Pour remaining sauce over the finished dish and sprinkle with cheese and olives.
  • Cover with foil and bake at 350 degrees F. for 40 minutes or until heated through and bubbly.

Notes

For my personal use I find the quality of the canned green enchilada sauce available retail just fine. If you are more of a purist, then feel free to prepare a sauce with fresh green chili peppers. Please note: how much sauce you need will depend on how wet you like your finished product. I use 3 cups.

Baked Lobster Tail In Shell with Tequila

Lobster Tail

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Baked Lobster Tail In Shell with Tequila

Cook Time 20 minutes
Total Time 20 minutes
Servings 2 People

Ingredients

  • 1 Coleson's Catch Lobster Tail
  • 1 Tbsp. tequila
  • juice of 1 lime
  • 1 Tbsp. Cilantro
  • 1 tsp. garlic chopped

Instructions

  • Split the tails lengthwise and place on top of aluminum foil wrap.
  • Mix the ingredients and pour over the lobster meat.
  • Wrap the lobster with the foil and seal.
  • Bake at 350° for 20 minutes.

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