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.

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Mahi-Mahi with Chinese Long Beans

Packaged Mahi-Mahi Fillets - Flash Frozen

Print Recipe
Mahi-Mahi with Chinese Long Beans
Course Main Dish
Servings
People
Ingredients
  • 1 pkg           Coleson's Catch Mahi-Mahi thawed
  • ½ c Red Onion halved, sliced
  • 2 Tbsp        Canola oil
  • ½            c Mushrooms sliced
  • 1 garlic chopped
  • 1 Tbsp        Ginger grated
  • ⅔              c Chicken Broth
  • ⅔              c Chinese Long Bean cut the way you like
  • 1 Tbsp        Sesame Oil
  • 1 Tbsp        Corn Starch
  • 1 tsp Sesame Seeds toasted
  • 2 Tbsp        Canola oil
  • Flour
Course Main Dish
Servings
People
Ingredients
  • 1 pkg           Coleson's Catch Mahi-Mahi thawed
  • ½ c Red Onion halved, sliced
  • 2 Tbsp        Canola oil
  • ½            c Mushrooms sliced
  • 1 garlic chopped
  • 1 Tbsp        Ginger grated
  • ⅔              c Chicken Broth
  • ⅔              c Chinese Long Bean cut the way you like
  • 1 Tbsp        Sesame Oil
  • 1 Tbsp        Corn Starch
  • 1 tsp Sesame Seeds toasted
  • 2 Tbsp        Canola oil
  • Flour
Instructions
  1. Sauté onion in canola oil until clear, add mushrooms and cook until tender.  
  2. Then add garlic, ginger, and broth, bring to a boil.
  3. Add long beans and cook al dente.  
  4. Add sesame oil.  
  5. Add water to the cornstarch to make a thick liquid. Whisk into the sauce. Simmer until clear and glossy.
  6. Check seasoning and desired thickness and adjust to taste.
  7. Pat dry the mahi-mahi, season with salt and pepper, dust with flour, and sauté in canola oil.  
  8. Top with the sauce, arranging the beans artfully. Sprinkle with sesame seeds.
  9. Serve with rice.

Filed Under: Autumn, Finfish, Mahi-Mahi, Moderate Flavor

Kono Mussels with Coconut Milk and Lemongrass

Kono Mussels

Print Recipe
Kono Mussels with Coconut Milk and Lemongrass
Course Main Dish
Cook Time 12 minutes
Servings
People
Ingredients
  • 16 pcs Kono Mussels thawed
  • ½ c Coconut Milk
  • ½ c Chicken Broth
  • 1 Lemongrass stalk cut into 1/3's
  • ⅓ c Red Onion diced
  • 1 tbsp Ginger grated
  • ½ c Mushrooms sliced
  • 1 tbsp Lime Juice
  • 1 Red Jalapeno
  • Salt and Pepper
Course Main Dish
Cook Time 12 minutes
Servings
People
Ingredients
  • 16 pcs Kono Mussels thawed
  • ½ c Coconut Milk
  • ½ c Chicken Broth
  • 1 Lemongrass stalk cut into 1/3's
  • ⅓ c Red Onion diced
  • 1 tbsp Ginger grated
  • ½ c Mushrooms sliced
  • 1 tbsp Lime Juice
  • 1 Red Jalapeno
  • Salt and Pepper
Instructions
  1. Simmer all the ingredients except the mussels for 10 minutes. 
  2. Remove the lemongrass and jalapeno. 
  3. Add the mussels, cover and simmer for 2 minutes.

Filed Under: Mussels, Shellfish, Spring Recipes

Shell-on Shrimp with Curry, Coconut, and Lime Soup

Print Recipe
Shell-on Shrimp with Curry, Coconut, and Lime Soup
Course Soup
Cook Time 12 minutes
Servings
People
Ingredients
  • 12-16 Coleson’s Catch 26/30 Shrimp thawed
  • ½ c Red Onion diced
  • ½ c Mushrooms sliced
  • ¼ c bamboo shoots diced
  • ¼ Water Chestnuts diced
  • 1 Tbsp Ginger peeled grated
  • 2 red jalapeno peppers
  • ½ c Coconut Milk
  • 1 1/2 c Chicken Stock
  • 1 Tbsp yellow curry paste or to taste
  • 2 Tbsp Lime Juice
  • ¼ c Scallion sliced
  • Salt and Pepper
Course Soup
Cook Time 12 minutes
Servings
People
Ingredients
  • 12-16 Coleson’s Catch 26/30 Shrimp thawed
  • ½ c Red Onion diced
  • ½ c Mushrooms sliced
  • ¼ c bamboo shoots diced
  • ¼ Water Chestnuts diced
  • 1 Tbsp Ginger peeled grated
  • 2 red jalapeno peppers
  • ½ c Coconut Milk
  • 1 1/2 c Chicken Stock
  • 1 Tbsp yellow curry paste or to taste
  • 2 Tbsp Lime Juice
  • ¼ c Scallion sliced
  • Salt and Pepper
Instructions
  1. Cut the shrimp at the head end from the vein at the top all the way to the tail, devein, leaving the shell on. 
  2. In a saucepan, add all ingredients except the shrimp, lime juice and scallion. Bring to a boil and simmer for 10 minutes. 
  3. Add the shrimp and simmer of 2 minutes and turn off the heat and let sit for 5 minutes. 
  4. Add the lime juice and scallion.
  5. Check the seasonings, adjust to your taste.

Filed Under: Shrimp, Winter Fish Recipes

Mahi Mahi with Leeks and Carrots

Packaged Mahi-Mahi Fillets - Flash Frozen

Print Recipe
Mahi Mahi with Leeks and Carrots
Course Main Dish
Servings
People
Ingredients
  • 12 oz Coleson’s Catch Mahi-Mahi Fillets thawed
  • 1 c diced leeks only the white and pale green (use the dark green for something else)
  • 1 c Mushrooms sliced
  • 2 tsp garlic chopped
  • ½ dry white wine
  • ½ c strong chicken stock
  • 1 c Heavy Cream
  • ½ c Carrot diced peeled
  • 2 Tbsp Butter
  • ¼ c chervil lightly chopped
  • Salt and Pepper
  • Flour to dust
  • Oil
Course Main Dish
Servings
People
Ingredients
  • 12 oz Coleson’s Catch Mahi-Mahi Fillets thawed
  • 1 c diced leeks only the white and pale green (use the dark green for something else)
  • 1 c Mushrooms sliced
  • 2 tsp garlic chopped
  • ½ dry white wine
  • ½ c strong chicken stock
  • 1 c Heavy Cream
  • ½ c Carrot diced peeled
  • 2 Tbsp Butter
  • ¼ c chervil lightly chopped
  • Salt and Pepper
  • Flour to dust
  • Oil
Instructions
  1. In a medium sauce pan, simmer the leeks, mushrooms, and garlic in the wine and chicken broth until the liquid is gone.
  2. Add the cream and the carrots and boil to reduce to a slightly thick sauce. 
  3. Add the butter and simmer until melted and to the desired thickness. 
  4. Season and flour the mahi-mahi and saute until golden brown. 
  5. Toss the chervil in to the sauce, top the mahi-mahi with it. 
  6. Serve with any starch--potatoes are nice with this.

Filed Under: Finfish, Mahi-Mahi, Winter Fish Recipes

Mussels with Duxelles Recipe

Kono Mussels

 

Print Recipe
Mussels with Duxelles
Course Appetizer
Cook Time 15 minutes
Servings
People
Ingredients
  • 6 Coleson’s Catch Mussels thawed
  • ½ c Mushrooms use your favorite, use a mix or what is on sale
  • 2 Tbsp Butter
  • 1 Tbsp garlic chopped
  • 2 Tbsp Shallots chopped
  • ¼ c Parsley chopped
  • 1 Tbsp Tomato Sauce
  • Salt and Pepper
  • ¼ c goat cheese
  • 1 Tbsp Chives chopped
Course Appetizer
Cook Time 15 minutes
Servings
People
Ingredients
  • 6 Coleson’s Catch Mussels thawed
  • ½ c Mushrooms use your favorite, use a mix or what is on sale
  • 2 Tbsp Butter
  • 1 Tbsp garlic chopped
  • 2 Tbsp Shallots chopped
  • ¼ c Parsley chopped
  • 1 Tbsp Tomato Sauce
  • Salt and Pepper
  • ¼ c goat cheese
  • 1 Tbsp Chives chopped
Instructions
  1. Sauté the mushrooms in butter until soft; brown them as much as possible. 
  2. Puree in a food processor.  Some people like it completely smooth, some like it chunky.  You decide. 
  3. Sauté the shallots in butter until they are clear and add the garlic and lightly cook.  Do not brown. 
  4. Add the mushrooms and tomato sauce and heat through; if there is liquid, cook it until it is gone. 
  5. Adjust seasonings. 
  6. Stuff the mixture into the folds of the mussel and then on top as well. 
  7. Bake at 350° for about 15 minutes or until heated through.  If these are made in advanced and chilled it will take longer to heat through. 
  8. Top with a marble size dollop of goat cheese and chives and they are ready to serve.

Filed Under: Mussels, Shellfish, Winter Fish Recipes

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