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Flounder Fillets with Spinach and Strawberries

Flounder Fillets

 

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Flounder Fillets with Spinach and Strawberries
Flounder Fillets
Course Main Dish
Servings
People
Ingredients
  • 12 oz Coleson’s Catch Flounder Fillets thawed
  • Salt and Pepper
  • Flour to dust
  • Canola oil
  • 1/3 c Chicken Broth
  • 1 tsp garlic minced
  • 1 tsp Fresh Ginger grated
  • 2 c Spinach Leaves washed
  • ½ Red Onion sliced
  • ½ c Yellow Bell Pepper thinly slice
  • 1 Tbsp Soy Sauce
  • 1 tsp Sesame Oil
  • ½ c Strawberries sliced
  • 2 tsp Sesame Seeds toasted
Course Main Dish
Servings
People
Ingredients
  • 12 oz Coleson’s Catch Flounder Fillets thawed
  • Salt and Pepper
  • Flour to dust
  • Canola oil
  • 1/3 c Chicken Broth
  • 1 tsp garlic minced
  • 1 tsp Fresh Ginger grated
  • 2 c Spinach Leaves washed
  • ½ Red Onion sliced
  • ½ c Yellow Bell Pepper thinly slice
  • 1 Tbsp Soy Sauce
  • 1 tsp Sesame Oil
  • ½ c Strawberries sliced
  • 2 tsp Sesame Seeds toasted
Flounder Fillets
Instructions
  1. Season the flounder fillets with salt and pepper and dust with flour.  
  2. Sauté in hot canola oil and set aside.
  3. In a large sauté pan heat broth, garlic and ginger.  
  4. Add spinach and toss until it just starts to go limp. Remove from heat.  
  5. Add the onion, pepper, soy sauce and sesame oil. Cover and let sit for 2-3 minutes.    
  6. Toss the spinach and vegetables to mix.
  7. Place the flounder on a plate and top with spinach and sprinkle with strawberries and sesame seeds.

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

Mahimahi Fillets with Pineapple and Chili Powder

Packaged Mahi-Mahi Fillets - Flash Frozen

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Mahimahi Fillets with Pineapple and Chili Powder
Course Main Dish
Prep Time 2 hours
Servings
People
Ingredients
  • 12 oz Coleson’s Catch Mahimahi Fillets, thawed, skin removed, cut into strips
  • 2/3 c Pineapple diced
  • ½ tsp Chili Powder
  • 1 Tbsp Shallots minced
  • ½ c yellow onions diced
  • ½ c Zucchini diced
  • Flour to dust
  • Canola oil
  • Salt and Pepper
Course Main Dish
Prep Time 2 hours
Servings
People
Ingredients
  • 12 oz Coleson’s Catch Mahimahi Fillets, thawed, skin removed, cut into strips
  • 2/3 c Pineapple diced
  • ½ tsp Chili Powder
  • 1 Tbsp Shallots minced
  • ½ c yellow onions diced
  • ½ c Zucchini diced
  • Flour to dust
  • Canola oil
  • Salt and Pepper
Instructions
  1. Marinate Mahimahi, pineapple, chili powder, shallots, salt and pepper for 2 hours.    
  2. Remove Mahimahi and pat dry. Dust with flour and sauté, set aside.
  3. Sauté the onion until golden, add the pineapple mixture and zucchini bring to a boil.
  4. Add the Mahimahi, stir gently and simmer for one minute.
  5. Serve with rice.

Filed Under: Finfish, Mahi-Mahi, Moderate Flavor, Spring Recipes

Atlantic Cod with Corn and Roasted Red Bell Pepper

Cod Fillets

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Atlantic Cod with Corn and Roasted Red Bell Pepper
Course Main Dish
Servings
People
Ingredients
  • 1 pkg cod fillets thawed
  • 1 in Whole large red bell pepper Coated in canola oil
  • ⅔ c red onion strips
  • 1 fresh boiled white corn
  • 2 Tbsp Butter
  • Salt and Pepper
  • Flour to dust
  • 1 Tbsp Butter
  • Splash Chick Broth
  • 1 Tbsp Parsley chopped
Course Main Dish
Servings
People
Ingredients
  • 1 pkg cod fillets thawed
  • 1 in Whole large red bell pepper Coated in canola oil
  • ⅔ c red onion strips
  • 1 fresh boiled white corn
  • 2 Tbsp Butter
  • Salt and Pepper
  • Flour to dust
  • 1 Tbsp Butter
  • Splash Chick Broth
  • 1 Tbsp Parsley chopped
Instructions
  1. Roast the red bell pepper over an open flame or in a hot oven until the skin is black but not the flesh.
  2. Place in a sealed plastic bag or a plastic covered bowl. When cool, skin and peel. 
  3. In a blender, puree the pepper with just enough chicken broth to make it smooth. Bring to a boil, adjust seasonings, and keep warm.
  4. Sauté the onions in butter until they just start to brown. Mix the onion with the corn and parsley and heat through. 
  5. Season the cod fillet with salt and pepper and dust with flour. Sauté in butter until golden brown. Cod is so thin that it will be cooked as soon as it is brown.
  6. Put the red bell pepper puree on the plate. Place the cod on top and top with corn. 
  7. Serving suggestion: Baked or roasted potato, sweet potato or yam.

Filed Under: Cod, Finfish, Mild Flavor, Summer

Mahi-Mahi Fillets with Caramelized Figs and Goat Cheese

Packaged Mahi-Mahi Fillets - Flash Frozen

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Mahi-Mahi Fillets with Caramelized Figs and Goat Cheese
Course Main Dish
Cook Time 4-5 minutes
Servings
People
Ingredients
  • 1 pkg thawed mahi-mahi fillets skin removed
  • 10 large ripe, fresh figs cut in half lengthwise, remove stem if it bothers you-I like the look of it
  • 2 Tbsp Shallots chopped
  • 2 Tbsp salted butter
  • ⅓ c Chicken Stock
  • ½ c goat cheese
  • 1 Tbsp Butter
  • 2 c fresh spinach
  • chives to garnish
  • Salt and Pepper
  • Flour to dust
Course Main Dish
Cook Time 4-5 minutes
Servings
People
Ingredients
  • 1 pkg thawed mahi-mahi fillets skin removed
  • 10 large ripe, fresh figs cut in half lengthwise, remove stem if it bothers you-I like the look of it
  • 2 Tbsp Shallots chopped
  • 2 Tbsp salted butter
  • ⅓ c Chicken Stock
  • ½ c goat cheese
  • 1 Tbsp Butter
  • 2 c fresh spinach
  • chives to garnish
  • Salt and Pepper
  • Flour to dust
Instructions
  1. Sauté the shallots and figs in butter until golden brown with the figs cut side down. Add the chicken stock and bring to a boil. 
  2. Melt 2 Tbsp of goat cheese into the mixture, season with salt and pepper. 
  3. Season the mahi-mahi with salt and pepper and dust with flour.  Sauté in butter 4-5 minutes depending on thickness. 
  4. On 2 plates split the spinach, place mahi-mahi on top, covering with figs.
  5. Garnish with marble size portions of goat cheese rolled in black pepper. 
  6. Top with chives, either sliced or in whole stems criss-crossed on top.

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

Mahi Mahi with Leeks and Carrots

Packaged Mahi-Mahi Fillets - Flash Frozen

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Mahi Mahi with Leeks and Carrots
Course Main Dish
Servings
People
Ingredients
  • 12 oz Coleson’s Catch Mahi-Mahi Fillets thawed
  • 1 c diced leeks only the white and pale green (use the dark green for something else)
  • 1 c Mushrooms sliced
  • 2 tsp garlic chopped
  • ½ dry white wine
  • ½ c strong chicken stock
  • 1 c Heavy Cream
  • ½ c Carrot diced peeled
  • 2 Tbsp Butter
  • ¼ c chervil lightly chopped
  • Salt and Pepper
  • Flour to dust
  • Oil
Course Main Dish
Servings
People
Ingredients
  • 12 oz Coleson’s Catch Mahi-Mahi Fillets thawed
  • 1 c diced leeks only the white and pale green (use the dark green for something else)
  • 1 c Mushrooms sliced
  • 2 tsp garlic chopped
  • ½ dry white wine
  • ½ c strong chicken stock
  • 1 c Heavy Cream
  • ½ c Carrot diced peeled
  • 2 Tbsp Butter
  • ¼ c chervil lightly chopped
  • Salt and Pepper
  • Flour to dust
  • Oil
Instructions
  1. In a medium sauce pan, simmer the leeks, mushrooms, and garlic in the wine and chicken broth until the liquid is gone.
  2. Add the cream and the carrots and boil to reduce to a slightly thick sauce. 
  3. Add the butter and simmer until melted and to the desired thickness. 
  4. Season and flour the mahi-mahi and saute until golden brown. 
  5. Toss the chervil in to the sauce, top the mahi-mahi with it. 
  6. Serve with any starch--potatoes are nice with this.

Filed Under: Finfish, Mahi-Mahi, Winter Fish Recipes

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