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.

Whole Tilapia Escabeche

Tilapia Fillets

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Whole Tilapia Escabeche

Course Main Dish
Cook Time 15 minutes
Total Time 15 minutes
Servings 2 People

Ingredients

  • 1 pkg Coleson's Catch Whole Tilapia
  • Flour
  • Oil
  • 1 pc Yellow Onion
  • 1 pc Green Bell Pepper
  • 1 pc Red Bell Pepper
  • 1/4 tsp Thyme
  • 2 Tbsp Vinegar
  • 1/4 c Chicken Broth
  • 1/4 c White Wine
  • Salt and Pepper to taste

Instructions

  • Rinse the fish, pat dry.
  • Score the fish on both sides with a deep "tick- tac-toe" cut.
  • Season with salt and pepper and coat with flour.
  • Saute in oil until very crispy; dry it out on purpose so that the juice you put on it soaks into the meat. Set aside.
  • Saute the onions and peppers until limp-add all other items, bring to a boil.
  • Place the fish in a baking dish and cover with the onion mixture-cover and bake until tender-15-20 minutes.

Notes

Traditionally this dish is made ahead of time and served cold or at room temp. I like it hot, warm or cold. It is a kind of casual picnic item served with a hearty bread.

Whole Curried Tilapia

Whole Tilapia small - Bagged

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Whole Curried Tilapia

Course Main Dish

Ingredients

  • 1 pkg Coleson's Catch Whole Tilapia
  • 1/2 c Yellow Onion diced
  • Flour
  • Oil
  • 2 tsp Curry Powder
  • 1/2 c Chicken Broth
  • 1/2 c Coconut Milk
  • 1 Tbsp Peanut Butter
  • 2 Tbsp Coconut shredded

Instructions

  • Rinse the fish and pat dry. Score both sides of the fish with a deep "tic-tac-toe" cut.
  • Season with salt and pepper and coat with flour.
  • Saute in oil until crisp, remove from pan and set aside.
  • In a fresh pan, saute the onions until tender, add curry powder.
  • Saute but don't brown, add the other items and bring to a boil.
  • Add the sauteed Tilapia to the curry and simmer turning the fish now and then.
  • Adjust seasonings and thickness of sauce as desired.

Notes

Sides:
Rice, Bulgur or quinoa. Garnishes for curry are numerous-some personal favorites include chopped peanuts, chutney, shredded coconut and diced banana mixed with apricot jam. Another is a type of chili pepper to spice it up.

Sautéed Scallops with Elegant Butter Sauce

Large Scallops

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Sautéed Scallops with Elegant Butter Sauce

Course Main Dish
Servings 2 People

Ingredients

  • 12 oz scallops
  • 1/2 c Flour
  • 1/2 tsp Salt
  • 2 Tbsp Oil
  • 1/4 c dry sherry or white wine
  • 1/4 c Chicken Stock
  • 1 tsp Garlic chopped
  • 1 tsp Shallots chopped
  • 1/4 c Heavy Cream
  • 3 Tbsp unsalted butter

Instructions

  • Salt and dust scallops with flour.
  • Heat oil in saute pan.
  • Saute scallops until golden brown.
  • Drain oil and add sherry, chicken stock, garlic, and shallots.
  • Simmer until liquid reduces by half.
  • Add cream and bring to a boil.
  • Add butter and continue to cook until the sauce is to desired thickness and the scallops are cooked.

Charred Scallops On Stilton Cream

Large Scallops

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Charred Scallops On Stilton Cream

Course Main Dish

Ingredients

  • scallops
  • Salt and Pepper
  • Oil
  • Stilton Cream Sauce:
  • 1 Tbsp. Shallot or Red Onion chopped
  • 1 Tbsp. Butter
  • 1/2 c. Chicken Stock
  • 1/2 c. Half and half
  • 1 Tbsp. Roux
  • 1/2 c. Stilton cheese or Bleu cheese

Instructions

  • Salt and pepper the scallops.
  • Toss with oil and broil to a medium temperature. Don't overcook.
  • Chill.
  • Stilton Cream Sauce: 
  • Sauté shallot or red onion in butter.
  • Add chicken stock and half and half.
  • Thicken slightly with roux, and melt in crumbled cheese.
  • Chill the sauce.
  • It will thicken as it cools so don't over thicken. 

Notes

To serve, put sauce on the plate and place the scallops in an attractive pattern. Sprinkle with a fine dice of pears (red and green if available) and blueberries. Top with chopped parsley or chives.
Additional Comments:
Roux is melted butter and flour mixed to make a paste.

Baked Scallops and White Beans

Large Scallops

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Baked Scallops and White Beans

Course Main Dish
Cook Time 20 minutes
Total Time 20 minutes
Servings 2 People

Ingredients

  • 12 oz Package of Coleson's Catch Scallops
  • 1 cup dried white beans
  • 4 cups Chicken Stock
  • 3 bay leaves
  • 1/2 tsp. Thyme
  • 1/2 cup Celery diced
  • 1/2 cup Onions diced
  • 2 Tbsp. garlic minced
  • 2 Tbsp. Oil
  • 1/2 cup crispy bacon chopped
  • 2/3 cup seasoned bread crumbs

Instructions

  • Sauté the onions, celery and garlic in the oil.
  • Simmer the beans, chicken stock, herbs and onion mixture until the beans are tender, usually around 3-4 hours.
  • If the pot gets dry during cooking, add water.
  • There should be a bit of liquid left when done cooking.
  • Add the scallops and bacon and put into a glass baking dish.
  • Sprinkle with the bread crumbs and bake uncovered at 400° for 20-30 minutes.
  • If there is a lot of bubbly liquid, press the bread crumbs beneath the surface a couple of times during the cooking.
  • Sprinkle with chopped parsley and serve with a salad.

Notes

This delicious, healthy and easy to prepare recipe is also excellent for other Coleson's Catch® seafood items like Halibut, Tuna, Mahi-Mahi, Chilean Sea Bass, Swordfish, Orange Roughy and Tilapia. Enjoy!

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