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.

Southwestern Corn Meal Crusted Chilean Sea Bass

Chilean Sea Bass

Chilean Sea Bass
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Southwestern Corn Meal Crusted Chilean Sea Bass

Servings 2 People

Ingredients

  • 12 oz pkg Coleson's Catch Chilean Sea Bass Fillets
  • 1/2 cup cornmeal
  • 1/2 tsp Cumin
  • 1 tsp Chili Powder
  • 1/4 tsp Garlic Salt
  • 1/2 tsp Cajun seasoning*

Instructions

  • Combine the dry ingredients. 
  • Sprinkle both sides of the fillets with salt and pepper and coat with the corn meal mixture. 
  • Saute in hot oil.

Cornmeal Crusted Trout

Whole Trout Pan Ready

Whole Trout Pan Ready
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Cornmeal Crusted Trout

Servings 4 People

Ingredients

  • 4 Trout dressed
  • Flour
  • 1 egg whisked with a splash of milk
  • 2/3 cup cornmeal
  • seasoning salt
  • Garlic Salt
  • Black Pepper
  • Canola oil or vegetable oil

Instructions

  • Generously season the damp trout with the seasoning salt, garlic salt and pepper. 
  • Roll the trout in flour, dip it in the egg mixture and roll in the cornmeal getting as much as possible to stick. 
  • Sauté in hot oil until golden brown and cooked (approximately 3 minutes per side).
  • Great with tartar sauce.

Halibut with Southwest Chile Sauce

Wild Halibut Steaks

Wild Halibut Steaks
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Halibut with Southwest Chile Sauce

Cook Time 15 minutes
Total Time 15 minutes
Servings 2 People

Ingredients

  • 12 oz. Halibut Steaks
  • 1/2 c. cornmeal
  • 1/2 c. Onion diced
  • 1 tsp. garlic
  • 3/4 c. Tomatoes diced
  • 2 Tbsp. Chili Powder
  • 3/4 c. Chicken stock Salt and pepper

Instructions

  • Salt and pepper the Halibut and dust with cornmeal; then sauté.
  • Simmer sauce ingredients for 15 to 20 minutes.
  • Thicken with roux or cornstarch.
  • To make sauce spicy, add crushed chili pepper.

Whole Catfish with Dijon Mustard Sauce

Catfish Fillets

Catfish Fillets
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Whole Catfish with Dijon Mustard Sauce

Cook Time 20 minutes
Total Time 20 minutes
Servings 2 People

Ingredients

  • Catfish Preparation:
  • 3 Tbsp. cornmeal
  • 2 Tbsp. Dijon mustard
  • Salt and Pepper
  • Sauce:
  • 2 Tbsp. Dijon mustard
  • 2 Tbsp. Onion finely diced
  • 1/4 c. White Wine
  • 1/2 c. Half and half

Instructions

  • Sprinkle both sides of the fish with salt and pepper.
  • Spread the mustard and dust with cornmeal.
  • Bake at 350° for 20 minutes
  • Sauce:
  • simmer the first three ingredients until the wine is reduced in half.
  • Add the half and half until heated through.
  • Blend 1 tablespoon of cornstarch with a bit of water, add to the pan to thicken the sauce.
  • Pour over the catfish.

Cajun Cornmeal Breaded Catfish

Catfish Fillets

Catfish Fillets
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Cajun Cornmeal Breaded Catfish

Servings 2 People

Ingredients

  • 12 oz pkg Coleson’s Catch Catfish Fillets
  • cut into strips
  • 3/4 c cornmeal
  • 2 tsp Cajun seasoning of choice
  • 1 tsp Garlic Salt
  • 2 eggs
  • 1/3 c milk whisked with 1/3milk
  • 1/2 c Flour
  • Oil to sauté
  • Tarter sauce

Instructions

  • Mix the cornmeal, Cajun seasoning and garlic salt.
  • Bread the catfish strips: Pat dry.
  • In the order of flour, egg, and corn meal mixture, dip the strips until they are all breaded.
  • Sauté until golden brown, serve with tarter sauce and lemon.

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