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.

Coleson’s Catch Whole Milkfish

butterfly-milkfish-frost

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Coleson's Catch Whole Milkfish

Course Main Dish
Cook Time 22 minutes
Total Time 52 minutes
Servings 2 People

Ingredients

  • 1 Coleson's Catch Whole Milkfish cleaned and scaled
  • 2 large tomatoes diced 
  • 2 Green Onions chopped
  • 2 Garlic cloves chopped
  • 1 large onion chopped
  • 1 lemon
  • 1/2 cup Vegetable oil
  • 1/4 cup water
  • Salt and Pepper to taste
  • 1 Tsp. fish sauce if desired

Instructions

  • Clean, scale and wash Milkfish.
  • Pat dry and sprinkle both sides and stomach cavity with salt and pepper.
  • Squeeze lemon inside and outside of the fish.
  • Marinate for 30 minutes.
  • Heat cooking oil in a pan and fry the Milkfish on both sides until golden brown, 10 minutes each side.
  • Transfer to serving platter.
  • Saute garlic, onions and tomatoes until tomatoes have softened.
  • Add water and fish sauce; let it simmer.
  • Then bring back the fish to the pan and cook for 2-3 minutes, turning fish once.
  • Garnish with the green onions.

Notes

Fresh tomatoes can be substituted with 1 cup of canned diced tomatoes. Milkfish contains many small bones.

Baked Stuffed Milkfish

butterfly-milkfish-frost

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Baked Stuffed Milkfish

Course Main Dish
Cook Time 30 minutes
Total Time 30 minutes
Servings 2 People

Ingredients

  • 1 Coleson's Catch Whole Milkfish cleaned and scaled
  • 2 Tbsp. Butter
  • 1 large tomato diced
  • 1 medium onion chopped
  • 2 Green Onions chopped
  • 1 lemon sliced
  • Salt and Pepper to taste

Instructions

  • Rub both sides and inside of Milkfish with lemon slices; then sprinkle with salt and pepper.
  • Mix the tomatoes, onion, green onions and season with salt and pepper.
  • Place the mixture inside the stomach cavity and secure with skewers (or sew the opening with large needle and thread).
  • Preheat oven to 400 degrees F. Brush both sides of fish with melted butter and place in a baking dish that has been lined with greased aluminum foil.
  • Bake for about 30 minutes, basting with butter as the fish cooks.
  • Fish is done when it starts to flake easily.

Notes

Milkfish contains many small bones.

Cajun-style Prawn Broil

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Cajun-style Prawn Broil

Course Appetizer

Ingredients

  • 12 oz Head off Shell-On Large Prawns 
  • 1 lemon
  • 1 large onion diced
  • 4 Cups Water
  • 2-3 Tbsp. of your favorite brand of Shrimp or Crab or Seafood Boil Seasoning

Instructions

  • Thaw prawns under cold running water.
  • Bring water to a boil, then add the seasonings, onion and juice of the lemon.
  • Add the Shell-On Shrimp and let boil for about 3-5 minutes.
  • Remove from the pot and allow to cool.

Notes

For a complete Cajun meal, serve with boiled red potatoes and corn on the cob.

Baked Prawns

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Baked Prawns

Course Appetizer
Cook Time 15 minutes
Total Time 15 minutes
Servings 2 People

Ingredients

  • 12 pcs Coleson's Catch Raw Black Tiger Prawns 16/20 peeled and split down the back so they lay flat
  • 1 c Italian style bread crumbs
  • 2 Tbsp of Garlic minced
  • 1/4 c Onion finely diced
  • 1/2 c melted butter or olive oil
  • 1/2 c Parmesan cheese
  • 1/4 c Parsley chopped
  • lemon to garnish

Instructions

  • Sauté the onions and garlic in the butter or oil and toss with the bread crumbs.
  • In an oiled glass casserole dish lay the prawns side by side.
  • Fill the backs of the prawns with the bread crumb mixture.
  • If there is any extra breadcrumb mixture, sprinkle over the top.
  • Sprinkle with the Parmesan cheese and bake in a 375 oven for 15 minutes.
  • Top with the chopped parsley and garnish with lemon.

Notes

This dish makes a nice summer supper served with a salad.

Scallops with Pumpkin

Large Scallops

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Scallops with Pumpkin

Course Appetizer
Servings 2 People

Ingredients

  • 12 oz pkg Coleson’s Catch Scallops
  • 2 Tbsp Butter
  • 1/4 c Flour
  • 2/3 c Fresh Pumpkin cooked
  • 1/2 c Yellow Onion diced
  • 2 Tbsp Butter
  • 1/2 tsp Allspice
  • 1/4 tsp Dried Whole Leaf Thyme
  • Salt and Pepper
  • 1 tsp lemon
  • Parsley chopped for garnish

Instructions

  • To cook the pumpkin: Cut in half, scoop out seeds and place cavity side down, on a sheet pan with water.
  • Cook until tender.
  • Scoop out flesh and puree in food processor or blender.

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