Coleson Foods, Inc.

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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

Mahimahi Fillets Carrots and Coriander

Print Recipe
Mahimahi Fillets Carrots and Coriander
Packaged Mahi-Mahi Fillets - Flash Frozen
Course Main Dish
Servings
People
Ingredients
  • 12 oz Coleson’s Catch Mahimahi Fillets, thawed
  • 1 c Carrots grated, par boiled
  • 1 tsp Ground Coriander
  • ½ tsp Ground Ginger
  • Salt and Pepper
  • ¼ c Flour
  • Canola oil
Course Main Dish
Servings
People
Ingredients
  • 12 oz Coleson’s Catch Mahimahi Fillets, thawed
  • 1 c Carrots grated, par boiled
  • 1 tsp Ground Coriander
  • ½ tsp Ground Ginger
  • Salt and Pepper
  • ¼ c Flour
  • Canola oil
Packaged Mahi-Mahi Fillets - Flash Frozen
Instructions
  1. Gently mix carrots, spices and flour, keeping it fluffy not packed down while mixing.    
  2. Pat dry the Mahimahi, dust with flour and press half the carrots on each piece if evenly sized. Adjust if sizes are very different.
  3. Spread the mixture evenly across the Mahimahi to coat the whole top.
  4. Sauté in hot oil with the carrot side down and cook until golden brown, lower heat and continue to cook until you can see it is half way cooked by the side if the Mahimahi is turning white as the heat moves to the center.  
  5. Turn over and finish cooking.
  6. Serve with a butter lettuce salad with an Asian dressing.

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

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

Mahi-Mahi with Chinese Long Beans

Packaged Mahi-Mahi Fillets - Flash Frozen

Print Recipe
Mahi-Mahi with Chinese Long Beans
Course Main Dish
Servings
People
Ingredients
  • 1 pkg           Coleson's Catch Mahi-Mahi thawed
  • ½ c Red Onion halved, sliced
  • 2 Tbsp        Canola oil
  • ½            c Mushrooms sliced
  • 1 garlic chopped
  • 1 Tbsp        Ginger grated
  • ⅔              c Chicken Broth
  • ⅔              c Chinese Long Bean cut the way you like
  • 1 Tbsp        Sesame Oil
  • 1 Tbsp        Corn Starch
  • 1 tsp Sesame Seeds toasted
  • 2 Tbsp        Canola oil
  • Flour
Course Main Dish
Servings
People
Ingredients
  • 1 pkg           Coleson's Catch Mahi-Mahi thawed
  • ½ c Red Onion halved, sliced
  • 2 Tbsp        Canola oil
  • ½            c Mushrooms sliced
  • 1 garlic chopped
  • 1 Tbsp        Ginger grated
  • ⅔              c Chicken Broth
  • ⅔              c Chinese Long Bean cut the way you like
  • 1 Tbsp        Sesame Oil
  • 1 Tbsp        Corn Starch
  • 1 tsp Sesame Seeds toasted
  • 2 Tbsp        Canola oil
  • Flour
Instructions
  1. Sauté onion in canola oil until clear, add mushrooms and cook until tender.  
  2. Then add garlic, ginger, and broth, bring to a boil.
  3. Add long beans and cook al dente.  
  4. Add sesame oil.  
  5. Add water to the cornstarch to make a thick liquid. Whisk into the sauce. Simmer until clear and glossy.
  6. Check seasoning and desired thickness and adjust to taste.
  7. Pat dry the mahi-mahi, season with salt and pepper, dust with flour, and sauté in canola oil.  
  8. Top with the sauce, arranging the beans artfully. Sprinkle with sesame seeds.
  9. Serve with rice.

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

Cod Fillets with Roasted Pumpkin

Cod Fillets

Print Recipe
Cod Fillets with Roasted Pumpkin
Course Main Dish
Servings
People
Ingredients
  • 12 oz pkg Coleson’s Catch Cod Fillets thawed
  • 2 Tbsp Butter
  • 2 c Cooking Pumpkin peeled, seeded, diced
  • 2 Tbsp Butter melted
  • ½ tsp Allspice
  • ½ tsp Thyme
  • ½ c Red Onion diced
  • ⅓ c Chicken Stock
  • Flour
  • Salt and Pepper to taste
Course Main Dish
Servings
People
Ingredients
  • 12 oz pkg Coleson’s Catch Cod Fillets thawed
  • 2 Tbsp Butter
  • 2 c Cooking Pumpkin peeled, seeded, diced
  • 2 Tbsp Butter melted
  • ½ tsp Allspice
  • ½ tsp Thyme
  • ½ c Red Onion diced
  • ⅓ c Chicken Stock
  • Flour
  • Salt and Pepper to taste
Instructions
  1. Toss pumpkin, onion, allspice, thyme, salt and pepper with melted butter and place on a sheet pan large enough in a single layer.
  2. roast at 400° until golden brown - about 30 minutes. Remove from oven.
  3. Pour broth on the tray. Use a rubber spatula to de-glaze all the yummy goodness stuck to the pan.  If it needs more liquid add more broth.
  4. Pat the cod dry, season with salt and pepper. Dust with flour.  
  5. Melt butter in a saucepan. Add the cod just as the butter starts to brown and flip the fish when the flour turns brown.  
  6. The cod will cook quickly- usually the fillets are fairly thin.  
  7. Top with the pumpkin.  
  8. A salad or fresh vegetable is a nice side dish.

Filed Under: Finfish, Autumn, Cod, Mild Flavor

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