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.

Jamaican Jerk Prawn Stew

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Jamaican Jerk Prawn Stew

Course Soup
Cook Time 25 minutes
Total Time 25 minutes
Servings 2 People

Ingredients

  • 2 lbs prawns peeled
  • 3 c Chicken Broth
  • 1/2 c Scallion chopped
  • 3 Tbsp Fresh Ginger grated
  • 1/2 tsp Ground Allspice
  • 1/2 c Red Bell Pepper finely diced
  • 1/2 c Carrot finely diced
  • 1 habanero pepper
  • 2 Tbsp Worcestershire sauce
  • 1/2 tsp Black Pepper
  • 2/3 c rice

Instructions

  • Put all ingredients except the prawns in a large pot and simmer for 20 minutes.
  • Add the prawns and simmer for 5 minutes.
  • Remove the habanero pepper before serving.

Notes

A light coleslaw is a nice side dish.

Asian-style Ginger and Garlic Prawns

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Asian-style Ginger and Garlic Prawns

Course Appetizer
Servings 2 People

Ingredients

  • 12 oz Large Head-Off Shell-On Prawns 
  • 1 Tsp. of Garlic chopped
  • 1 Tbsp. Fresh Ginger minced
  • 1 Tbsp. peanut or corn oil
  • 1/2 Cup sake rice wine
  • 2 Tbsp. Soy Sauce
  • 1 Tsp. Sesame Oil

Instructions

  • Thaw prawns under cold running water.
  • Peel and devein the prawns.
  • Quickly sauté the prawns in hot peanut or corn oil.
  • As they begin to turn pinkish white, add the ginger and garlic.
  • Before the garlic turns brown, add the sake and soy sauce.
  • Let it simmer until prawns are completely cooked.
  • Finish by drizzling the sesame oil over the prawns.

Notes

Excellent with steamed white rice.

Sea Scallops with Asian Eggplant

Large Scallops
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Sea Scallops with Asian Eggplant

Course Appetizer
Servings 2 People

Ingredients

  • 1 lb Coleson's Catch Sea Scallops
  • 1 Eggplant diced
  • 1/4 cup Oil
  • 1/2 c Yellow Onion diced
  • 2 Tbsp garlic chopped
  • 2 Tbsp Fresh Ginger grated
  • 1/2 c Chicken Broth
  • 2 Tbsp Soy Sauce
  • 1 Tbsp Sesame Oil
  • 2 Tbsp Sesame Seeds toasted
  • Salt and Pepper
  • 2 Tbsp Green Onion sliced
  • Flour

Instructions

  • Sauté the onion and eggplant separately until tender - I like to brown them both a bit.
  • Combine onion & eggplant.
  • Add ginger and garlic, sauté lightly not browning the garlic.
  • Add broth and soy sauce.
  • Bring to a boil and turn off. Adjust seasoning. 
  • Season the scallops, dust with flour and sauté.
  • Put the eggplant on a plate and place the scallops on top.
  • Garnish with sesame seed and green onion. 
  • Serve with a grain or salad.

Notes

If you want spicy add crushed or fresh peppers.

Tuna Steaks With Cranberry Pineapple Chutney

Yellowfin Tuna

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Tuna Steaks With Cranberry Pineapple Chutney

Course Main Dish
Servings 4 People

Ingredients

  • 4 Coleson’s Catch Tuna Steaks
  • 1 c Pineapple diced
  • 1/2 c sun dried cranberries
  • 1/2 c sliced red onion
  • 1 Tbsp Fresh Ginger grated
  • 1 tsp. crushed red chilies 
  • 2/3 c Sugar
  • 1 /3 c white vinegar
  • 1 tsp. Orange Zest

Instructions

  • In a heavy bottomed saucepan, dissolve the sugar and vinegar over medium heat.
  • When the sugar is dissolved, add the other ingredients; bring to a boil and cook until the syrup is thick stirring occasionally.
  • It can take a long time.. Cool. Holds for weeks.
  • Broil the tuna and serve with the chutney.

Notes

This delicious, healthy and easy to prepare recipe is also excellent for other Coleson's Catch® seafood items like Halibut, Tuna, Mahi-Mahi, Chilean Sea Bass, Swordfish, Orange Roughy and Tilapia. Enjoy!

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.

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