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.

Curried Chicken Salad with Chutney

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Curried Chicken Salad with Chutney

Ingredients

  • 1 lb. cooked chicken diced (great way to use leftover chicken)
  • 1/2 c Mayonnaise
  • 1/4 c Green Onion chopped
  • 1 tbsp Lemon Juice
  • 1-2 tsp Curry Powder
  • 1/4 c chutney chopped

Instructions

  • Mix all ingredients except chicken. Then fold mixture into the chicken.

Baked Whole Stuffed Tilapia

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Baked Whole Stuffed Tilapia

Course Main Dish
Servings 4 People

Ingredients

  • 2 pcs Coleson's Catch Whole Gutted and Scaled Tilapia 1 lb. each thawed
  • 1/4 c Oyster Sauce (look for Vegetarian Oyster Sauce if desired)
  • 1 Tbsp Lemon Juice
  • 1 tsp Salt
  • 1/4 tsp Black Pepper ground
  • 1 c Water
  • 2 Tbsp Vegetable oil
  • 2 Onions chopped
  • 3/4 c Carrots chopped
  • 1/2 c Potatoes chopped
  • 1/2 c Green peas frozen
  • 1 Red Bell Pepper seeded & chopped
  • 1/3 c Raisins if desired
  • 1in pc Chicken bullion cube dissolved in a little warm water
  • 2 Eggs beaten
  • Flour enough to coat fish, if it is to be fried
  • 2 Cooking oil for frying
  • Aluminum foil

Instructions

  • Prepare the Tilapia: Remove remaining gills. (The fish is already cleaned of guts and scales.)
  • Lightly pound the body with a mallet or back of a knife to loosen the flesh.
  • Press the fish down with one hand. Hold the tail with the other hand & jerk upward to break the bone.
  • Gently insert a thin spatula or dull knife in between the skin and the flesh to loosen up the flesh.
  • Remove the flesh, taking care not to puncture the skin.
  • Combine Oyster Sauce with the lemon juice, salt and pepper. Marinate the fish skin in this mixture for 30 minutes.
  • Bring the water to a boil. Add the fish meat and cook until it turns white. Drain and remove the bones.
  • Heat oil in a wok & add the onions, carrots, potatoes, green peas, bell pepper and raisins.
  • Add in the fish meat, dissolved bouillon cube, Oyster Sauce and the mixture used to marinate the fish.
  • Cook for 3 minutes. Remove from heat and let cool.
  • Mix in beaten egg & stuff the finished stuffing mix into the fish until it reaches the neck. 
  • To Bake:
  • Wrap the fish in aluminum foil.
  • Place on a rack set over a baking sheet and bake at 325°F for 45 minutes.
  • Serve warm with steamed or brown rice.
  • Or, to Fry:
  • Carefully, dredge both sides of the fish in flour.  Fry in hot oil until fish turns golden.
  • Drain excess oil in paper towels.
  • Serve hot with steamed white or brown rice.

Cold Scallops with Cranberry, Orange and Basil

Large Scallops

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Cold Scallops with Cranberry, Orange and Basil

Course Appetizer
Total Time 1 day
Servings 2 People

Ingredients

  • 12 oz Coleson’s Catch Scallops
  • Marinade:
  • 1/2 c cranberry juice
  • 1/4 c Lemon Juice
  • 1 tbsp Orange Zest
  • 2 Tbsp Basil fresh chopped
  • 1/2 c Red Onion diced
  • 1/4 tsp Salt and Pepper

Instructions

  • Marinate for 24 hours.
  • Garnish with diced celery and orange and shredded ice burg lettuce.

Notes

Serve with sweet baguette.

Scallops, Blue Cheese and Pecan Quesadilla

Large Scallops

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Scallops, Blue Cheese and Pecan Quesadilla

Course Main Dish
Servings 2 People

Ingredients

  • 1 pkg Coleson’s Catch Scallops thawed
  • 6 8- inch Flour tortillas
  • 4 oz Blue Cheese room temp.
  • 4 oz cream cheese room temp.
  • 1/4 c Toasted Pecans chopped (bake in a 350 oven for 10 minutes, they should smell toasty, and cool)
  • 10 red seedless grapes cut into quarters
  • 1 tsp Lemon Juice
  • Pinch of Black Pepper
  • Butter

Instructions

  • In a medium sauce pan, bring to a simmer a half an inch of water with 1/4 tsp salt and a tsp of lemon juice.
  • Add in the scallops and simmer for 1 minute; and remove from the heat and keep covered for 3 minutes.
  • Remove scallops from the water and let cool.
  • Cut into 1/4- to 1/2-inch pieces.
  • Mix the blue cheese, cream cheese and black pepper with the back of a spoon until spreadable.
  • Gently mix in the grapes and the pecans. 

Notes

To assemble:
Place three of the tortillas on the counter and spread one third of the cheese mixture on each one and sprinkle one third of the scallops on top of each one; top each with another tortilla. Melt 1 tsp butter in a saute pan; cook the quesadilla until golden brown on each side and the filling is warm. Press down on the quesadilla with a spatula while cooking so it sticks together. Cut like a pie into six triangles. Serve. This will not need condiments.

Scallops on Rosemary Skewers

Large Scallops

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Scallops on Rosemary Skewers

Course Appetizer
Servings 2 People

Ingredients

  • 12 oz Coleson’s Catch Scallops
  • 4 leaves Rosemary Stalks removed
  • 1 Red Onion
  • 1 tsp Garlic chopped
  • 1 Tbsp olive oil
  • 1 tsp Lemon Juice
  • 1 tsp Rosemary chopped 
  • Salt and Pepper

Instructions

  • Cut the onion in strips large enough to put on the rosemary stalks.
  • Mix the garlic, oil, lemon juice, rosemary, salt and pepper.
  • Alternate the onion and the scallops on the stalks.
  • Place in a glass dish and marinate with the garlic mixture for at least an hour.
  • Cook over an open flame or in a hot oven or broiler.

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