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

Tilapia with Curried Cabbage

Print Recipe
Tilapia with Curried Cabbage
Tilapia Fillets
Course Main Dish
Servings
People
Ingredients
  • 12 oz Coleson's Catch Tilapia Fillets thawed
  • 2 c green head cabbage shredded
  • ½ c Carrot grated
  • ½ c Onion diced
  • 1 Tbsp Curry Powder
  • 2 Tbsp garlic minced
  • 2 Tbsp Peeled grated ginger
  • ½ tsp crushed red chilies or fresh hot pepper of choice
  • ½ c Chicken Broth
  • Oil
  • Salt and Pepper
Course Main Dish
Servings
People
Ingredients
  • 12 oz Coleson's Catch Tilapia Fillets thawed
  • 2 c green head cabbage shredded
  • ½ c Carrot grated
  • ½ c Onion diced
  • 1 Tbsp Curry Powder
  • 2 Tbsp garlic minced
  • 2 Tbsp Peeled grated ginger
  • ½ tsp crushed red chilies or fresh hot pepper of choice
  • ½ c Chicken Broth
  • Oil
  • Salt and Pepper
Tilapia Fillets
Instructions
  1. In a saute pan, saute the onion in a generous amount of oil until clear.
  2. Add the garlic and curry powder and stir until it looks like it might brown then add the chicken stock, chilies and tilapia.
  3. Cover and simmer until the fish is cooked. Remove from the pan and keep warm. 
  4. Add the cabbage and carrots. Cover and simmer until limp and then remove the cover and reduce until the liquid is almost gone.
  5. Adjust seasonings and pour over the tipalia. 
  6. Serve with rice, quinoa, or couscous.

Filed Under: Finfish, Mild Flavor, Tilapia, Winter Fish Recipes

Cod Fillets with Curry and Ginger

Cod Fillets

Print Recipe
This Cod Fillet Recipe Serves 2
Cod Fillets
Course Main Dish
Servings
People
Ingredients
  • 12 oz Coleson’s Catch Cod Fillets thawed
  • 1 tsp Curry Powder
  • 1 Tbsp Flour
  • 2 tsp Oil
  • 1 Tbsp Fresh Ginger grated
  • 1 tsp garlic minced
  • ¼ c Chicken Broth
  • ½ c Coconut Milk
  • Salt and Pepper to taste
  • 2 Tbsp Cilantro chopped
Course Main Dish
Servings
People
Ingredients
  • 12 oz Coleson’s Catch Cod Fillets thawed
  • 1 tsp Curry Powder
  • 1 Tbsp Flour
  • 2 tsp Oil
  • 1 Tbsp Fresh Ginger grated
  • 1 tsp garlic minced
  • ¼ c Chicken Broth
  • ½ c Coconut Milk
  • Salt and Pepper to taste
  • 2 Tbsp Cilantro chopped
Cod Fillets
Instructions
  1. Dry the cod fillets with paper towel.  Season fillets with salt and pepper.
  2. Mix the curry powder with the flour and coat the cod with it.  
  3. Heat 1½ tsp oil in a sauté pan and cook the fillets letting them turn golden. Set aside.
  4. In a sauté pan cook the ginger and garlic in ½ tsp oil.
  5. Add the chicken broth and coconut milk and simmer until it starts to thicken.  
  6. Add the cod fillets and cilantro and simmer 1 minute, shaking the pan to coat the cod.
  7. Serve with rice.

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

Tuna Steaks with Curried Eggplant

Yellowfin Tuna

Print Recipe
Tuna Steaks with Curried Eggplant
Course Main Dish
Servings
People
Ingredients
  • 1 pkg Coleson's Catch Tuna Steak thawed
  • ⅓ c Oil
  • ½ c Onion diced
  • 2 c Eggplant diced, tossed with salt and pepper
  • 1 Garlic chopped
  • 1 Tbsp Ginger grated
  • 1 Tbsp Curry Powder
  • 1 Tbsp Basil chopped (Thai if available)
  • ½ c Tomatoes diced
  • ½ c Chicken Stock
Course Main Dish
Servings
People
Ingredients
  • 1 pkg Coleson's Catch Tuna Steak thawed
  • ⅓ c Oil
  • ½ c Onion diced
  • 2 c Eggplant diced, tossed with salt and pepper
  • 1 Garlic chopped
  • 1 Tbsp Ginger grated
  • 1 Tbsp Curry Powder
  • 1 Tbsp Basil chopped (Thai if available)
  • ½ c Tomatoes diced
  • ½ c Chicken Stock
Instructions
  1. In a large sauté pan, sauté the onion in oil until golden—it seems like a lot of oil but the eggplant will absorb it.
  2. Add the eggplant and sauté until brown, add more oil if it needs it—some eggplant absorb more than others. 
  3. Add the garlic, ginger, and curry powder and cook, stirring until heated through but not brown. 
  4. Add the basil, tomatoes, and chicken stock.  Simmer and let flavors blend adding more stock if needed—it may have a loose sauce texture. 
  5. Adjust seasonings. 
  6. Sink the tuna steaks into the eggplant and simmer until cooked to medium. 
  7. Do not overcook. Tuna is best cooked rare to medium; anything more and it is tough.
Recipe Notes

Serve with grain and a salad.

Filed Under: Finfish, Moderate Flavor, Summer, Tuna Steaks

Scallops with Autumn Squash and Curry

Large Scallops
Print Recipe
Scallops with Autumn Squash and Curry
Course Main Dish
Servings
People
Ingredients
  • 12 oz pkg scallops thawed
  • 2 c peeled seeded and diced squash such as butternut or kabocha
  • ½ c Onion diced
  • 1 tsp Curry Powder
  • 1 Tbsp Ginger minced
  • Oil
  • Flour
  • ½ c Coconut Milk
  • 1/3 c Orange Juice fresh squeezed
  • zest of orange
  • ¼ c Coconut shredded
  • ¼ c raisins
  • Salt and Pepper
  • cilantro leaves
Course Main Dish
Servings
People
Ingredients
  • 12 oz pkg scallops thawed
  • 2 c peeled seeded and diced squash such as butternut or kabocha
  • ½ c Onion diced
  • 1 tsp Curry Powder
  • 1 Tbsp Ginger minced
  • Oil
  • Flour
  • ½ c Coconut Milk
  • 1/3 c Orange Juice fresh squeezed
  • zest of orange
  • ¼ c Coconut shredded
  • ¼ c raisins
  • Salt and Pepper
  • cilantro leaves
Instructions
  1. Salt and pepper the scallops and dust with curry and flour. Saute in hot oil for 2 minutes and set aside.
  2. Blanch the squash in salted water for 2 minutes and set aside.
  3. In a large saute pan, saute the onion in enough oil to cover until clear, add ginger and 2 tsp curry powder. Stir and cook but don’t brown.
  4. Add liquids, zest, coconut and raisins. Simmer for 2 minutes. Add Squash and scallops and warm through — adjust seasonings as desired.
  5. Cook just enough for the squash to start to break down to thicken sauce.
  6. Sprinkle with cilantro leaves.
  7. Serve with grain of choice.

Filed Under: Autumn, Scallops, Shellfish

Curried Butternut Squash

Print Recipe
Curried Butternut Squash
Servings
People
Ingredients
  • 4 c Butternut Squash diced
  • 2/3 c chicken or vegetable broth
  • 1/2 c Yellow Onion diced
  • 1 Tbsp Curry Powder
  • 2 Tbsp Butter
Servings
People
Ingredients
  • 4 c Butternut Squash diced
  • 2/3 c chicken or vegetable broth
  • 1/2 c Yellow Onion diced
  • 1 Tbsp Curry Powder
  • 2 Tbsp Butter
Instructions
  1. Bring the broth to a boil with the onion and curry.
  2. Add the butternut squash and cover.
  3. Cook until tender, add butter.
  4. I like it chunky but it can also be served pureed.
  5. Season with salt and pepper.

Filed Under: Salads and Side Dishes Tagged With: Gourmet

  • 1
  • 2
  • 3
  • 4
  • Next Page »

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 Logo

Copyright © 1999-2022, 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 © 1997-2021 IconicityWorks Logo IconicityWorks®, Seattle, Washington.


Website Design by Steck Insights Web Design Logo