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

Breaded Scallops Okra and Jalapeño

Print Recipe
Breaded Scallops Okra and Jalapeño
Large Scallops
Course Appetizer
Servings
People
Ingredients
  • 4 pcs Coleson’s Catch Scallops thawed
  • 16 Okra ½ inch slices
  • 10 Jalapeño ½ inch slices
  • Flour seasoned with Italian Seasoning & Garlic Salt
  • Egg
  • Milk
  • Bread Crumbs
  • Salt and Pepper to taste
  • Canola oil
Course Appetizer
Servings
People
Ingredients
  • 4 pcs Coleson’s Catch Scallops thawed
  • 16 Okra ½ inch slices
  • 10 Jalapeño ½ inch slices
  • Flour seasoned with Italian Seasoning & Garlic Salt
  • Egg
  • Milk
  • Bread Crumbs
  • Salt and Pepper to taste
  • Canola oil
Large Scallops
Instructions
  1. In 3 separate bowls, have flour mixture, egg whisked with milk, and bread crumbs ready.  
  2. Season the scallops with salt and pepper and toss in flour, then egg, then bread crumbs, one at a time.  
  3. Do the same with the okra and jalapeño.  
  4. Sauté in hot oil, turning to brown.  
  5. Serve with tartar sauce.

Filed Under: Scallops

Mahi-Mahi Fillets with Okra

Packaged Mahi-Mahi Fillets - Flash Frozen

Print Recipe
Mahi-Mahi Fillets with Okra
Course Main Dish
Cook Time 4-5 minutes
Servings
People
Ingredients
  • 1 pkg Coleson s Catch Mahi-Mahi Thawed skin removed
  • 10 Okra Fresh whole
  • flour and corn meal to dust
  • Salt and Pepper
  • pinch of cumin and chili powder
  • 1 Egg
  • ½ c Sour Cream
  • splash of milk
  • 1 tsp Garlic chopped
  • 1 Tbsp Basil chopped
  • Canola oil
Course Main Dish
Cook Time 4-5 minutes
Servings
People
Ingredients
  • 1 pkg Coleson s Catch Mahi-Mahi Thawed skin removed
  • 10 Okra Fresh whole
  • flour and corn meal to dust
  • Salt and Pepper
  • pinch of cumin and chili powder
  • 1 Egg
  • ½ c Sour Cream
  • splash of milk
  • 1 tsp Garlic chopped
  • 1 Tbsp Basil chopped
  • Canola oil
Instructions
  1. In one bowl season flour with salt, pepper, cumin and chili powder. 
  2. In another bowl, whisk the milk and egg.
  3. In yet another bowl, season corn meal with salt, pepper, cumin and chili powder. 
  4. We are going to bread the okra.  In an assembly line fashion, take the okra one at a time and dip in first the flour, coating it thoroughly.  Then into the egg, finishing with the corn meal, coating thoroughly. 
  5. Place on a plate or sheet pan and chill until we are ready to cook it. 
  6. Coat the mahi-mahi in the same way. 
  7. Thin the sour cream with milk so it will drizzle. Add the garlic, basil, salt and pepper. 
  8. In a generous amount of canola oil, sauté the okra until golden brown and tender. 
  9. Sauté the mahi-mahi 4-5 minutes depending on thickness.  Drizzle with the sour cream. 
Recipe Notes

Serving suggestions: Cooked greens, broiled or grilled tomato, corn on the cob, or salad.

Filed Under: Finfish, Mahi-Mahi, Moderate Flavor, Summer

Country Fried Tilapia

Print Recipe
Country Fried Tilapia
Course Main Dish
Servings
Ingredients
  • 1 Whole Tilapia cleaned and scaled
  • 1/2 cup Flour
  • 1 Egg lightly beaten
  • 1 cup of your favorite style bread crumbs
  • 1/2 C canola oil b>Gravy Ingredients:
  • 3/4 C Chicken Stock
  • 1/4 C Heavy Cream
  • 1 Tbsp Shallots chopped
  • Salt and Pepper
Course Main Dish
Servings
Ingredients
  • 1 Whole Tilapia cleaned and scaled
  • 1/2 cup Flour
  • 1 Egg lightly beaten
  • 1 cup of your favorite style bread crumbs
  • 1/2 C canola oil b>Gravy Ingredients:
  • 3/4 C Chicken Stock
  • 1/4 C Heavy Cream
  • 1 Tbsp Shallots chopped
  • Salt and Pepper
Instructions
  1. Rinse the Tilapia; pat dry and season the inside and outside with salt and pepper.
  2. Dust both sides with flour, dip in the beaten egg, and then roll in the bread crumbs.
  3. Saute in hot oil until brown and crispy.
  4. To make gravy, simmer the ingredients in a saucepan for 10 minutes.
  5. Mix flour or cornstarch with a little water; add to the pan.
  6. Continue to simmer until it reaches desired thickness, about 5 minutes.

Filed Under: Specialty Fish, Tilapia Tagged With: Autumn Recipes, Simple

Southern-fried Imitation Crabmeat Legs

Crab Meat Legs-Style

Print Recipe
Southern-fried Imitation Crabmeat Legs
Course Appetizer
Servings
People
Ingredients
  • 16 oz. Coleson's Catch Imitation Crabmeat legs
  • 1 Egg beaten
  • 2 Tbsp Flour
  • Breadcrumbs
  • salt to taste
Course Appetizer
Servings
People
Ingredients
  • 16 oz. Coleson's Catch Imitation Crabmeat legs
  • 1 Egg beaten
  • 2 Tbsp Flour
  • Breadcrumbs
  • salt to taste
Instructions
  1. Bread the Crabmeat legs like you would for fried chicken.
  2. Salt the Crabmeat, then dip in flour, then egg, then seasoned breadcrumbs and sauté.
Recipe Notes

Serve with ranch dressing as a dipping sauce.

Filed Under: Crab, Shellfish Tagged With: Simple, Summer Seafood Recipes

Chilled, Poached Mahi-Mahi with Wasabi Vinaigrette and Cucumber Salsa

Packaged Mahi-Mahi Fillets - Flash Frozen

Print Recipe
Chilled, Poached Mahi-Mahi with Wasabi Vinaigrette and Cucumber Salsa
Servings
People
Ingredients
  • 12 oz MColeson's Catch Mahi-Mahi Fillets
  • Cucumber Salsa:
  • 1 English Cucumber seeded and finely diced
  • 1 small red pepper finely diced
  • 1 small red onion finely diced
  • 1 tsp. crushed red pepper
  • 3 Tbsp. Rice Wine Vinegar
  • 1 tsp. Lemon Juice
  • 1/4 c. olive oil
  • Salt and Pepper to taste
  • a dash of dill
  • Wasabi Vinaigrette:
  • 2 c. olive oil
  • 1 c. Rice Wine Vinegar
  • 1 Egg
  • 3/4 c. prepared Wasabi
  • 1 1/2 tsp. Sugar
  • 1 tsp. horseradish
  • 1 tsp. Lemon Juice
Servings
People
Ingredients
  • 12 oz MColeson's Catch Mahi-Mahi Fillets
  • Cucumber Salsa:
  • 1 English Cucumber seeded and finely diced
  • 1 small red pepper finely diced
  • 1 small red onion finely diced
  • 1 tsp. crushed red pepper
  • 3 Tbsp. Rice Wine Vinegar
  • 1 tsp. Lemon Juice
  • 1/4 c. olive oil
  • Salt and Pepper to taste
  • a dash of dill
  • Wasabi Vinaigrette:
  • 2 c. olive oil
  • 1 c. Rice Wine Vinegar
  • 1 Egg
  • 3/4 c. prepared Wasabi
  • 1 1/2 tsp. Sugar
  • 1 tsp. horseradish
  • 1 tsp. Lemon Juice
Instructions
  1. Wasabi Vinaigrette: Place all ingredients except olive oil in blender. Process on low. Slowly add olive oil until it becomes emulsified (a mayonnaise-like consistency).
  2. Cucumber Salsa: Mix all ingredients.
  3. Place the cooked fish (cooked as desired: baked, broiled, etc..) in a serving platter.
  4. Top with the Cucumber Salsa.
  5. Then, either drizzle the Wasabi vinaigrette over the fish or place the vinaigrette around the edges of the fish.

Filed Under: Mahi-Mahi, Moderate Flavor Tagged With: Gourmet, Summer Seafood Recipes

  • 1
  • 2
  • 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 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