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.

Baked Whole Stuffed Tilapia

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Baked Whole Stuffed Tilapia

Course Main Dish
Servings 4 People

Ingredients

  • 2 pcs Coleson's Catch Whole Gutted and Scaled Tilapia 1 lb. each thawed
  • 1/4 c Oyster Sauce (look for Vegetarian Oyster Sauce if desired)
  • 1 Tbsp Lemon Juice
  • 1 tsp Salt
  • 1/4 tsp Black Pepper ground
  • 1 c Water
  • 2 Tbsp Vegetable oil
  • 2 Onions chopped
  • 3/4 c Carrots chopped
  • 1/2 c Potatoes chopped
  • 1/2 c Green peas frozen
  • 1 Red Bell Pepper seeded & chopped
  • 1/3 c Raisins if desired
  • 1in pc Chicken bullion cube dissolved in a little warm water
  • 2 Eggs beaten
  • Flour enough to coat fish, if it is to be fried
  • 2 Cooking oil for frying
  • Aluminum foil

Instructions

  • Prepare the Tilapia: Remove remaining gills. (The fish is already cleaned of guts and scales.)
  • Lightly pound the body with a mallet or back of a knife to loosen the flesh.
  • Press the fish down with one hand. Hold the tail with the other hand & jerk upward to break the bone.
  • Gently insert a thin spatula or dull knife in between the skin and the flesh to loosen up the flesh.
  • Remove the flesh, taking care not to puncture the skin.
  • Combine Oyster Sauce with the lemon juice, salt and pepper. Marinate the fish skin in this mixture for 30 minutes.
  • Bring the water to a boil. Add the fish meat and cook until it turns white. Drain and remove the bones.
  • Heat oil in a wok & add the onions, carrots, potatoes, green peas, bell pepper and raisins.
  • Add in the fish meat, dissolved bouillon cube, Oyster Sauce and the mixture used to marinate the fish.
  • Cook for 3 minutes. Remove from heat and let cool.
  • Mix in beaten egg & stuff the finished stuffing mix into the fish until it reaches the neck. 
  • To Bake:
  • Wrap the fish in aluminum foil.
  • Place on a rack set over a baking sheet and bake at 325°F for 45 minutes.
  • Serve warm with steamed or brown rice.
  • Or, to Fry:
  • Carefully, dredge both sides of the fish in flour.  Fry in hot oil until fish turns golden.
  • Drain excess oil in paper towels.
  • Serve hot with steamed white or brown rice.

Pesto Scallops with Vegetables

Large Scallops
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Pesto Scallops with Vegetables

Course Main Dish
Servings 2 People

Ingredients

  • 1 pkg Coleson’s Catch Scallops
  • Salt and Pepper
  • cooking oil of choice
  • Pesto Sauce use Basic Pesto recipe in Signature Recipes or Prepared Pesto Sauce
  • 1 Red Onion
  • 1 large tomato
  • 1 Portobello Mushroom
  • 1 Red Bell Pepper
  • 6 spears Asparagus

Instructions

  • Toss scallops in pesto and marinate for an hour.
  • Scallops are easier to cook on a stick rather than turning them over individually, but to serve they will be taken off the stick.
  • Cut red onion in to one-inch rounds (leaving the concentric circles intact) and the tomato in half.
  • Salt and pepper the onion circles, tomato, mushroom, bell pepper and asparagus and brush with oil.
  • Place them on a ready grill:  The tomatoes cut side on the grill, the peppers skin side on the grill, the mushrooms underside of the cap on the grill, and with the onion and asparagus it doesn't matter.
  • Turn the tomato, mushroom, and pepper after about 3 minutes, and put a spoon of pesto on top of each.
  • Turn the onion and asparagus as they darken and top the onion with pesto.
  • Remove the vegetables once cooked to your liking.
  • Cook the scallops until just warmed through, 3-5 minutes.

Notes

I recommend serving these delicacies on a bed of romaine lettuce with Caesar dressing, garnished with croutons and grated Parmesan cheese. The vegetables can be placed on the salad whole, which is lovely but harder to eat, or they can be cut up at attractive angles. Put the scallops on top. Serve with lemon if desired.

Cajun Imitation Crab Meat Legs

Crab Meat Legs-Style

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Cajun Imitation Crab Meat Legs

Total Time 1 hour
Servings 2 People

Ingredients

  • 12 oz pkg Coleson's Catch Imitation Crab Meat legs
  • 2 Tbsp Lemon Juice
  • 1/4 C Cajun seasoning*
  • 2 Tbsp cooking oil canola
  • 1/2 C Sour Cream
  • 2/3 C Tomatoes diced

Instructions

  • At least an hour before cooking, marinate the crab legs in the lemon juice.
  • Roll the crab legs in the Cajun seasoning generously coating them.
  • In a hot pan, sauté the crab legs until brown.
  • Put the legs on a platter and top with the sour cream and tomatoes.
  • Garnish with parsley or a lemon leaf.

Notes

See separate recipe for Do It Yourself Cajun Seasoning.

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