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.

Greek Style Sea Bass

Chilean Sea Bass

Chilean Sea Bass
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Greek Style Sea Bass

Servings 4 People

Ingredients

  • 2 lb Coleson's Catch Chilean Sea Bass cut into strips
  • 6 tbsp olive oil divided
  • 1 medium yellow onion chopped
  • 1 clove garlic chopped
  • 8 medium tomatoes or 2 1/2 cans tomatoes puree
  • 1/4 tsp Sugar
  • 2 tbsp Butter
  • 2 tbsp Cognac
  • 2 tbsp Ouzo
  • 1/4 lb Feta Cheese sliced or diced
  • 2 tbsp Parsley finely chopped
  • Salt and Pepper to taste

Instructions

  • Put the tomatoes through a sieve or food mill. 
  • Heat four tablespoons of the oil in a heavy saucepan. 
  • Cook the onion and garlic until very lightly browned. 
  • Add the tomatoes, salt, pepper, and sugar and cook over moderate heat until thick, about 30 minutes.  Preheat the oven to 425. 
  • Melt the butter and remaining oil in a large, heavy skillet.
  • Saute the Sea Bass until just done. 
  • Add the Cognac and Ouzo, heat and flame the Sea Bass. 
  • Place the Sea Bass in a casserole. 
  • Cover with the tomato sauce, then with feta cheese. 
  • Sprinkle with parsley and bake until well heated, about 10 minutes. 
  • Serve over pasta.

Chilean Sea Bass with Mustard Caper Sauce

Chilean Sea Bass

Chilean Sea Bass
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Chilean Sea Bass with Mustard Caper Sauce

Servings 2 People

Ingredients

  • 12 oz Coleson's Catch Chilean Sea Bass Fillets cooked
  • Mustard Caper Sauce:
  • 1/4 cup dry sherry
  • 1 tbsp garlic chopped
  • 1 tbsp Shallot or Red Onion chopped
  • 1/4 cup Chicken Stock
  • 3/4 cup Heavy Cream
  • 1 tbsp Roux
  • 3 tbsp Dijon mustard
  • 3 tbsp capers 
  • 1 tsp Lemon Juice

Instructions

  • Simmer the first 4 ingredients for 5 minutes. 
  • Add cream and bring to a boil. 
  • Thicken with roux and simmer 3 minutes. 
  • Add final ingredients and heat through. 
  • Adjust salt and pepper to taste.

Chilean Sea Bass with Water Chestnuts

Chilean Sea Bass

Chilean Sea Bass
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Chilean Sea Bass with Water Chestnuts

Servings 2 People

Ingredients

  • 12 oz package Coleson's Catch Chilean Sea Bass Fillets
  • 1/2 cup Onion diced
  • 1 tbsp Oil canola
  • 1 tsp garlic chopped
  • 1 tbsp Ginger grated
  • 3/4 cup Chicken Stock
  • 1/2 tsp crushed chile peppers
  • 2 tbsp Soy Sauce
  • 1 tbsp Sesame Oil
  • 1 tbsp Corn Starch mixed with water
  • 1/4 cup Water Chestnuts sliced
  • 3/4 cup Snow Peas
  • Marinade:
  • 2 tbsp Soy Sauce
  • 1 tsp Sesame Oil
  • 1/4 tsp Black Pepper

Instructions

  • Marinate the Sea Bass in the soy sauce, sesame oil and pepper marinade (one hour, minimum). 
  • Sauté the onion in the oil, add the garlic and ginger and stir for 30 seconds. 
  • Add the chicken stock, chile peppers, soy sauce and sesame oil. 
  • Bring to a boil and thicken with the cornstarch mixture. 
  • Add the water chestnuts and snow peas. Bring to a boil. 
  • Cook the fish any style, bake, broil or sauté. 
  • Top the fish with the vegetable enhanced sauce.
  • Serve with rice.

Notes

Cooking Tip:  The reason we don't sauté with the sesame oil is because it is heat-sensitive and loses it flavor with high heat.  The same is true with olive oil.  One would never deep fry with either of these oils for that reason. We deep fry in peanut or canola oil because they are not heat sensitive.

Sea Bass with Eggplant and Goat Cheese

Chilean Sea Bass

Chilean Sea Bass
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Sea Bass with Eggplant and Goat Cheese

Cook Time 15 minutes
Total Time 15 minutes
Servings 2 People

Ingredients

  • 1 pkg Coleson's Catch Sea Bass
  • 2 cup Eggplant diced 
  • 1/2 cup Onion diced 
  • 1/2 cup Mushrooms sliced 
  • 1/2 cup Tomatoes diced 
  • 2 tbsp garlic chopped 
  • 1/2 cup Parsley chopped 
  • 1/2 cup goat cheese
  • olive oil

Instructions

  • Sauté the onion and mushrooms until tender; set aside. 
  • Sauté the eggplant until tender. 
  • Add the garlic, tomatoes and parsley. 
  • Mix the sautéed items together and let cool. 
  • Break up the goat cheese and gently mix with the eggplant. 
  • Adjust seasoning.  Salt and pepper the sea bass and wrap in the eggplant mixture. 
  • Place in a baking dish and bake at 350 for 15- 20 minutes.

Steamed Sea Bass with Vegetables and Ginger

Chilean Sea Bass

Chilean Sea Bass
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Steamed Sea Bass with Vegetables and Ginger

Cook Time 5 minutes
Total Time 5 minutes
Servings 2 People

Ingredients

  • 1 pkg Coleson's Catch Sea Bass thawed 
  • 1/4 cup Green Onion sliced 
  • 1/3 cup Carrot peeled & sliced
  • 1 cup Cabbage sliced 
  • 1/4 cup Red Bell Pepper diced 
  • 1/2 cup Mushrooms sliced 
  • 1 tbsp garlic chopped 
  • 1 tbsp Ginger grated 
  • 2 tbsp Soy Sauce
  • 1/4 tsp Red Chilies crushed 
  • 1/4 cup Chicken Broth
  • Salt and Pepper

Instructions

  • Place all ingredients into a sauce pan except the sea bass and bring to a boil. 
  • Place the fish in the pan and cover and simmer for 5-8 minutes depending on the thickness of the fish.
  • Can be served as is or with rice.

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