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.

  • Facebook
  • About
  • Military
  • Newsletter
  • Health
  • Contact
  • Signature Recipes
  • Commissary Deals
  • Products
  • Home

Flounder Fillets with Asparagus and Mushrooms

Print Recipe
Flounder Fillets with Asparagus and Mushrooms
Flounder Fillets
Course Main Dish
Cook Time 10 minutes
Servings
People
Ingredients
  • 12 oz Coleson’s Catch Flounder Fillets thawed
  • 8 Large Asparagus Spears cut into 1 inch pieces
  • 8 Crimini Mushrooms medium-sized, quartered
  • ½ Yellow Onion medium-sized, sliced
  • ½ Red Bell Pepper sliced
  • 1 Tbsp garlic chopped
  • 1 Tbsp Fresh Ginger grated
  • ¼ c Sake
  • 1 Tbsp Soy Sauce
  • 1 tsp Sesame Oil
  • 1 tsp Sesame Seeds toasted
  • Salt and Pepper
  • Canola oil
  • Cornstarch to dust
Course Main Dish
Cook Time 10 minutes
Servings
People
Ingredients
  • 12 oz Coleson’s Catch Flounder Fillets thawed
  • 8 Large Asparagus Spears cut into 1 inch pieces
  • 8 Crimini Mushrooms medium-sized, quartered
  • ½ Yellow Onion medium-sized, sliced
  • ½ Red Bell Pepper sliced
  • 1 Tbsp garlic chopped
  • 1 Tbsp Fresh Ginger grated
  • ¼ c Sake
  • 1 Tbsp Soy Sauce
  • 1 tsp Sesame Oil
  • 1 tsp Sesame Seeds toasted
  • Salt and Pepper
  • Canola oil
  • Cornstarch to dust
Flounder Fillets
Instructions
  1. Pre heat oven to 400°
  2. Season Flounder with salt and pepper; dust with cornstarch.  
  3. Sauté until golden and set aside in a glass baking dish.
  4. Sauté onion until clear, add the mushrooms and sauté until brown.  
  5. Add the peppers, garlic and ginger and stir until limp.
  6. Add asparagus, sake, soy sauce, sesame oil and sesame seeds to the pan, bring to a boil.
  7. Pour over the flounder and bake for 10 minutes.  
  8. Serve with rice or other grain.

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

Ahi Tuna Steaks with Snap Peas, Mushrooms and Sesame Seeds

Yellowfin Tuna

 

Print Recipe
Ahi Tuna Steaks with Snap Peas, Mushrooms and Sesame Seeds
Course Main Dish
Servings
People
Ingredients
  • 1 pkg Coleson’s Catch Ahi Tuna Fillets thawed
  • 1/2 c Crimini Mushrooms sliced
  • ½ c Red Onions diced
  • 1 Tbsp garlic minced
  • 1 Tbsp Fresh Ginger minced
  • 2 Tbsp Canola oil
  • ¼ c Chicken Broth
  • 2 Tbsp Soy Sauce
  • 1 c Sugar Snap Peas
  • 1 tsp Sesame Oil
  • 1 Tbsp Sesame Seeds mixed black and white, toasted
  • 1 c Mung Bean Sprouts
  • Salt and Pepper to taste
Course Main Dish
Servings
People
Ingredients
  • 1 pkg Coleson’s Catch Ahi Tuna Fillets thawed
  • 1/2 c Crimini Mushrooms sliced
  • ½ c Red Onions diced
  • 1 Tbsp garlic minced
  • 1 Tbsp Fresh Ginger minced
  • 2 Tbsp Canola oil
  • ¼ c Chicken Broth
  • 2 Tbsp Soy Sauce
  • 1 c Sugar Snap Peas
  • 1 tsp Sesame Oil
  • 1 Tbsp Sesame Seeds mixed black and white, toasted
  • 1 c Mung Bean Sprouts
  • Salt and Pepper to taste
Instructions
  1. Season tuna with salt and pepper; sear in a hot pan, set aside.
  2. Saute the mushrooms in canola oil until al dente; add the onion and cook until clear.
  3. Add garlic and ginger; cook, but don't brown.
  4. Add broth, soy sauce, sesame oil, and sugar snap peas; simmer until peas are bright green, but still crisp.
  5. Place the sprouts on a platter, top with seared tuna, and cover with snap peas.
  6. Sprinkle with sesame seeds.

Filed Under: Tuna Steaks

Swordfish and Mushroom Kebabs

Swordfish Steaks

Print Recipe
Swordfish and Mushroom Kebabs
Servings
People
Ingredients
  • 1 pkg Coleson's Catch Swordfish
  • 12 Crimini Mushrooms small
  • 12 basil leaves
  • 1 Red Onion
  • 1 Tbsp garlic chopped
  • 2 Tbsp balsamic vinegar
  • 2 Tbsp Extra Virgin Olive Oil
  • 1/2 c Tomatoes diced and salted
  • Salt and Pepper
Servings
People
Ingredients
  • 1 pkg Coleson's Catch Swordfish
  • 12 Crimini Mushrooms small
  • 12 basil leaves
  • 1 Red Onion
  • 1 Tbsp garlic chopped
  • 2 Tbsp balsamic vinegar
  • 2 Tbsp Extra Virgin Olive Oil
  • 1/2 c Tomatoes diced and salted
  • Salt and Pepper
Instructions
  1. Cut ingredients so all items will be similar size. The key is to have everything finish cooking at the same time.
  2. You have probably been at barbeques where you were served a beautiful kebab with half the items either over- or underdone. You don't want to do that.
  3. The swordfish should be cut into squares at least as big as the mushrooms.
  4. You want the onion not wider than the other items--ideally all items have contact to the heat source.
  5. Cherry tomatoes are cute but they cook fast and fall off which is they are best put on top--plus the cold contrast is great. Depending on how long your skewers are, alternate the items.
  6. Mushroom, onion, basil, swordfish, basil, onion, mushroom is a tasty pattern.
  7. Mix the vinegar, oil, garlic, salt, and pepper together and marinate the kebabs for a minimum of 4 hours, turning often.
  8. Cook over an open flame.
Recipe Notes

Serve on a bed of rice and top with the tomatoes.

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

Product Categories

  • Finfish Mild Flavor
  • Finfish Moderate Flavor
  • Shellfish
  • Shrimp
  • Specialty Fish

Monthly Power Buy

Power Buy
Keep an eye on our monthly Power Buy products so you don't miss out on fabulous savings! Check it out!

More Monthly Savings

More Monthly Savings
Take a look at our monthly promotions!
Check it out!

Deal of the Week

Deal of the Week
Take a look at our Deal of the Week!
Check it out!

check it out!

Links

  • About
  • Products
  • Military
  • Signature Recipes
  • Health & Nutrition

Categories

  • Finfish
  • Shellfish
  • Shrimp
  • Specialty Fish

Contact Us

  • Facebook
Like Us On Facebook
877-COLESON Send us an email

Coleson Foods Grey LogoCopyright © 1999-2019, Coleson Foods, Inc.
Coleson’s Catch® and Seafood Creations® are registered trademarks of Coleson Foods, Inc.
Coleson’s Catch® brand and package design, photography, and website graphics Copyright © 1997-2019 IconicityWorks Logo IconicityWorks®, Seattle, Washington.
Website Design by Steck Insights Web Design Logo