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.

Tuna Steaks with Curried Peanut Sauce

Yellowfin Tuna
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Tuna Steaks with Curried Peanut Sauce

Course Main Dish
Servings 2 People

Ingredients

  • 12 oz pkg Coleson’s Catch Tuna Steaks
  • 1/2 c Yellow Onion diced 
  • 1 tsp Curry Powder
  • 1/2 tsp Fresh Ginger grated
  • 1 Tbsp Butter
  • 2/3 c Chicken Broth
  • 1/4 c Chunky Peanut Butter
  • 1/4 c Coconut Flakes
  • Salt and Pepper

Instructions

  • In a medium sauce pan sauté the onion in butter until clear.
  • Add curry powder and ginger.
  • Sauté but don't brown.
  • Add chicken broth and bring to a boil.
  • Add the peanut butter and coconut flakes.
  • Whisk until smooth. 
  • Season the tuna with salt and pepper and sear in a hot sauté pan - cook it rare! 

Notes

Serve the Tuna, the Curried Peanut Sauce with rice, bulgur or couscous and a fresh vegetable or salad on the side.

African-Marinated Mahi-Mahi With Sadza

Packaged Mahi-Mahi Fillets - Flash Frozen

Packaged Mahi-Mahi Fillets - Flash Frozen
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African-Marinated Mahi-Mahi With Sadza

Cook Time 10 minutes
Total Time 10 minutes

Ingredients

  • Marinade:
  • 1 Tbsp. lemon
  • 1 tsp. Ginger
  • 2 Tbsp. Peanut Butter
  • 1/4 c. tomato juice
  • 1 Tbsp. garlic chopped
  • 1 tsp. Curry Powder
  • hot chili peppers to taste
  • Sadza:
  • 1 c. cornmeal finely ground
  • 4 c. cold water or chicken stock
  • 1 tsp. garlic
  • 1 tsp. Cumin

Instructions

  • Blend marinade ingredients and marinate the Mahi-Mahi for 24 hours. Broil.
  • For Sadza: Mix the cornmeal with the remaining ingredients in a sauce pan. Heat the mixture while whisking continuously.
  • Cook until cornmeal is soft and mixture is thick--approximately 10-20 minutes.

Notes

If using unsalted peanut butter, add 1/4 tsp. salt.

Curried Mahi-Mahi with Tomatoes and Garlic

Packaged Mahi-Mahi Fillets - Flash Frozen

Packaged Mahi-Mahi Fillets - Flash Frozen
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Curried Mahi-Mahi with Tomatoes and Garlic

Cook Time 5 minutes
Total Time 5 minutes
Servings 2 People

Ingredients

  • 1 pkg Coleson's Catch Mahi-Mahi thawed, skinned, seasoned with salt and pepper
  • 1 Tbsp Curry Powder
  • 1 Tbsp garlic chopped 
  • 1/2 c Chicken Broth
  • 1/2 c Tomatoes diced
  • Salt and Pepper
  • Parsley chopped

Instructions

  • Dredge the Mahi-Mahi in curry powder.
  • In a saute pan, bring the chicken broth and garlic to a boil.
  • Add the Mahi-Mahi and the tomatoes, simmer for 5 minutes.

Notes

Traditionally served with rice but if you want to forego the starch, use shredded iceberg lettuce instead. It has a great crunch that holds up when hot. Don't forget the chutney!

Mahi-Mahi With Apples And Greens

Packaged Mahi-Mahi Fillets - Flash Frozen

Packaged Mahi-Mahi Fillets - Flash Frozen
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Mahi-Mahi With Apples And Greens

Servings 2 People

Ingredients

  • 12 oz pkg Coleson’s Catch Mahi-Mahi Fillets
  • 1 small green apple diced
  • 1 small red apple diced
  • 1/2 c Yellow Onion diced
  • 3 Butter Tbsp
  • 1/2 tsp Curry Powder
  • 1/2 c Heavy Cream
  • 1 c shredded red Swiss chard leaves save the stalks for another use.
  • Salt and Pepper

Instructions

  • Salt and pepper the mahi, dust with flour, and saute in 1 Tbsp butter until golden brown on both sides. Set aside.
  • Sauté the onion until golden brown; add the apples and lightly saute--it is nice if they get a little color.
  • Add the curry powder and give it a quick sauté--don't allow it to brown.
  • Add the cream and reduce to the desired thickness.
  • Toss in the chard and wilt.

Notes

Great with sweet potatoes.

Pickled Curried Chilean Sea Bass

Chilean Sea Bass

Chilean Sea Bass
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Pickled Curried Chilean Sea Bass

Cook Time 15 minutes
Total Time 15 minutes
Servings 2 People

Ingredients

  • 12 oz Coleson's Catch Chilean Sea Bass
  • 1 large onion sliced
  • 1 tbsp Oil
  • 1 tbsp Curry Powder
  • 1/3 cup Vinegar
  • 1 tsp Sugar
  • 1/4 tsp Chili Flakes crushed
  • 1/2 tsp Salt
  • 1 bay leaf
  • 1/2 tsp whole allspice

Instructions

  • Sprinkle the fillets with salt and bake at 350 for 15 minutes. 
  • Saute the onion in the oil until golden brown. 
  • Add curry powder, vinegar, sugar, chili flakes, bay leaf, allspice, salt and pepper. 
  • Simmer all for a few minutes. 
  • Place the fish in a non-tarnishing container-glass, earthenware, or plastic-and pour the hot curried vinegar over the fish.
  • Chill for 24 hours.

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