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.

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
Course Main Dish
Cook Time 4-5 minutes
Servings
People
Ingredients
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.

Tuna Steaks with Curried Eggplant

Yellowfin Tuna

Print Recipe
 Tuna Steaks with Curried Eggplant
Course Main Dish
Servings
People
Ingredients
Course Main Dish
Servings
People
Ingredients
Instructions
  1. In a large sauté pan, sauté the onion in oil until golden—it seems like a lot of oil but the eggplant will absorb it.
  2. Add the eggplant and sauté until brown, add more oil if it needs it—some eggplant absorb more than others. 
  3. Add the garlic, ginger, and curry powder and cook, stirring until heated through but not brown. 
  4. Add the basil, tomatoes, and chicken stock.  Simmer and let flavors blend adding more stock if needed—it may have a loose sauce texture. 
  5. Adjust seasonings. 
  6. Sink the tuna steaks into the eggplant and simmer until cooked to medium. 
  7. Do not overcook. Tuna is best cooked rare to medium; anything more and it is tough.
Recipe Notes

Serve with grain and a salad.

Sautéed Prawns with Cilantro & Avocado

Print Recipe
 Sautéed Prawns with Cilantro & Avocado
Course Appetizer
Servings
People
Ingredients
Course Appetizer
Servings
People
Ingredients
Instructions
  1. Salt and pepper the prawns and dust with flour.
  2. Heat the oil in a sauté pan and lightly sauté the prawns.
  3. Add the garlic, sherry and stock.
  4. Simmer for 1 minute and add the cream and cilantro.
  5. Simmer for 1 minute and add the avocado and tomato slices.
  6. When it comes to a boil, it is ready to serve.
Recipe Notes

Serve with rice or mashed potatoes.

Sautéed Scallops with Elegant Butter Sauce

Large Scallops

Print Recipe
 Sautéed Scallops with Elegant Butter Sauce
Course Main Dish
Servings
People
Ingredients
Course Main Dish
Servings
People
Ingredients
Instructions
  1. Salt and dust scallops with flour.
  2. Heat oil in saute pan.
  3. Saute scallops until golden brown.
  4. Drain oil and add sherry, chicken stock, garlic, and shallots.
  5. Simmer until liquid reduces by half.
  6. Add cream and bring to a boil.
  7. Add butter and continue to cook until the sauce is to desired thickness and the scallops are cooked.

Scallops on Rosemary Skewers

Large Scallops

Print Recipe
 Scallops on Rosemary Skewers
Course Appetizer
Servings
People
Ingredients
Course Appetizer
Servings
People
Ingredients
Instructions
  1. Cut the onion in strips large enough to put on the rosemary stalks.
  2. Mix the garlic, oil, lemon juice, rosemary, salt and pepper.
  3. Alternate the onion and the scallops on the stalks.
  4. Place in a glass dish and marinate with the garlic mixture for at least an hour.
  5. Cook over an open flame or in a hot oven or broiler.

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