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.

African-Marinated Mahi-Mahi With Sadza

Packaged Mahi-Mahi Fillets - Flash Frozen

Packaged Mahi-Mahi Fillets - Flash Frozen
Print

African-Marinated Mahi-Mahi With Sadza

Cook Time 10 minutes
Total Time 10 minutes

Ingredients

  • Marinade:
  • 1 Tbsp. lemon
  • 1 tsp. Ginger
  • 2 Tbsp. Peanut Butter
  • 1/4 c. tomato juice
  • 1 Tbsp. garlic chopped
  • 1 tsp. Curry Powder
  • hot chili peppers to taste
  • Sadza:
  • 1 c. cornmeal finely ground
  • 4 c. cold water or chicken stock
  • 1 tsp. garlic
  • 1 tsp. Cumin

Instructions

  • Blend marinade ingredients and marinate the Mahi-Mahi for 24 hours. Broil.
  • For Sadza: Mix the cornmeal with the remaining ingredients in a sauce pan. Heat the mixture while whisking continuously.
  • Cook until cornmeal is soft and mixture is thick--approximately 10-20 minutes.

Notes

If using unsalted peanut butter, add 1/4 tsp. salt.

Mahi-Mahi with Lemon and Cucumber

Packaged Mahi-Mahi Fillets - Flash Frozen

Packaged Mahi-Mahi Fillets - Flash Frozen
Print

Mahi-Mahi with Lemon and Cucumber

Servings 2 People

Ingredients

  • 1 pkg Coleson's Catch Mahi-Mahi thawed, skinned
  • 1 c Cucumber peeled, seeded, diced 
  • 1 lemon zest and juice 
  • 1/2 c Red Onion diced 
  • 2 Tbsp Basil chopped 
  • 1 Tbsp garlic chopped 
  • 1/4 c Red Bell Pepper diced 
  • Salt and Pepper
  • 3 c Lettuce mixed variety

Instructions

  • Either poach or grill the Mahi-Mahi.
  • Mix the rest of the ingredients except the lettuce and marinate a bit.
  • Toss half of the cucumber mixture with the lettuce and put on the plate; place Mahi-Mahi on top and then top with the rest of the mixture.

Notes

If you want to splurge fat-wise, feta cheese and kalamata olives are great.

Whole Trout with Seafood

Whole Trout Pan Ready

Whole Trout Pan Ready
Print

Whole Trout with Seafood

Cook Time 15 minutes
Total Time 15 minutes
Servings 6 People

Ingredients

  • 6 Coleson's Catch Whole Trout
  • 1/2 cup cooked bay shrimp meat
  • 1/2 cup cooked crab meat
  • Cream Sauce:
  • 1/2 cup Heavy Cream
  • 1 tbsp capers 
  • 1/2 cup Mushrooms sliced
  • 1 Shallot diced
  • Roux
  • Meurice Sauce:
  • 1/4 cup Sherry
  • 1 tsp Shallots
  • 1 tsp garlic
  • 1/2 cup cream
  • 1/4 cup Butter
  • Salt and Pepper
  • lemon

Instructions

  • Sauté shallots and mushrooms in butter for approximately 2 minutes.
  • Add cream and capers (and perhaps a bit of sherry!). 
  • Reduce and add a teaspoon of roux to thicken.  Cook 5 minutes.  Cool. 
  • Mix shrimp and crab into cream sauce. 
  • Flour trout on the skin only. 
  • Stuff trout with seafood mixture. 
  • Sauté in a heavy pan on each side and place in a 400° oven for approximately 15 minutes.
  • Meurice Sauce:
  • Reduce sherry, shallots, and garlic by half. 
  • Add cream and butter and reduce to desired thickness. 
  • Put in a dash of lemon and adjust seasonings.

Notes

Roux is melted butter mixed with flour to make a paste.

Herb Steamed Trout

Whole Trout Pan Ready

Whole Trout Pan Ready
Print

Herb Steamed Trout

Cook Time 20 minutes
Total Time 20 minutes
Servings 4 People

Ingredients

  • 4 Coleson's Catch Trout dressed
  • 2 tbsp garlic
  • 1/4 cup Basil (oregano, dill and parsley are good, too), chopped
  • 1 lemon cut into thin slices
  • 1 small red onion sliced
  • Salt and Pepper

Instructions

  • Divide the ingredients into fourths.  Sprinkle salt and pepper inside the trout. 
  • Place the other ingredients inside the fish. 
  • Arrange the trout on a rack that will fit inside a roasting pan and place in the pan.
  • The pan should have an inch of boiling water in the bottom and the fish should be above the water.  Cover with foil. 
  • The cooking can take place on top of the stove on a burner or in the oven. 
  • On top of the stove is faster (approximately 10 minutes). 
  • In a 400 degree oven, it will take 20 minutes.

Baked Sole with Lemon and Garlic

Sole Fillets

Sole Fillets
Print

Baked Sole with Lemon and Garlic

Cook Time 15 minutes
Total Time 15 minutes
Servings 2 People

Ingredients

  • 12 oz Coleson's Catch Sole Fillets
  • 1 Tbsp Garlic chopped 
  • 1 in Lemon cut half
  • 1/4 c. Red Onion chopped 
  • 1/2 c. Mushrooms sliced 
  • 1/2 c. Dry white wine
  • 1/4 c. Water
  • Olive Oil Salt and pepper

Instructions

  • Sprinkle the sole fillet with salt and pepper. Roll them up from short end and place in a baking dish.
  • Add garlic, red onion, mushrooms, white wine & water to the baking dish.
  • Brush the sole with olive oil.
  • Squeeze the juice of lemon over the rolls then place lemon in the baking dish (lemon rind adds a great flavor).
  • Cover with foil and bake at 400F for 15 minutes.  Remove lemon before serving
  • Serve with rice, pasta or mashed potatoes.

Contact Us

Like Us On Facebook
877-COLESON