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.

Sea Scallops with Asian Eggplant

Large Scallops
Print

Sea Scallops with Asian Eggplant

Course Appetizer
Servings 2 People

Ingredients

  • 1 lb Coleson's Catch Sea Scallops
  • 1 Eggplant diced
  • 1/4 cup Oil
  • 1/2 c Yellow Onion diced
  • 2 Tbsp garlic chopped
  • 2 Tbsp Fresh Ginger grated
  • 1/2 c Chicken Broth
  • 2 Tbsp Soy Sauce
  • 1 Tbsp Sesame Oil
  • 2 Tbsp Sesame Seeds toasted
  • Salt and Pepper
  • 2 Tbsp Green Onion sliced
  • Flour

Instructions

  • Sauté the onion and eggplant separately until tender - I like to brown them both a bit.
  • Combine onion & eggplant.
  • Add ginger and garlic, sauté lightly not browning the garlic.
  • Add broth and soy sauce.
  • Bring to a boil and turn off. Adjust seasoning. 
  • Season the scallops, dust with flour and sauté.
  • Put the eggplant on a plate and place the scallops on top.
  • Garnish with sesame seed and green onion. 
  • Serve with a grain or salad.

Notes

If you want spicy add crushed or fresh peppers.

Imitation Crab And Lentil Stew

Imitation Crab - Salad Chunks

Print

Imitation Crab And Lentil Stew

Course Soup
Cook Time 25 minutes
Total Time 25 minutes
Servings 2 People

Ingredients

  • 1 pkg Coleson's Catch Imitation Crabmeat
  • 2 Tbsp. Oil
  • 1 Yellow Onion small diced
  • 2 Tbsp. garlic minced
  • 1/2 tsp. Saffron
  • 2/3 c dried lentils
  • 3 c Chicken Stock
  • 2/3 c Tomatoes diced
  • 1/4 c Cilantro chopped
  • 3 Tbsp. Lemon Juice
  • Salt and Pepper

Instructions

  • Sauté the onion until tender, add garlic and gently cook; do not brown.
  • Add saffron, chicken stock and lentils.
  • Simmer until lentils are tender (20-30 minutes).
  • Add tomatoes, cilantro and lemon juice, simmer for 5 minutes.
  • Add flaked crab and bring to a boil.
  • Adjust seasoning.

Notes

Additional Comments: 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!

Peppered Tuna Steaks

Yellowfin Tuna
Print

Peppered Tuna Steaks

Course Main Dish
Servings 2 People

Ingredients

  • 2 Coleson’s Catch Tuna Steaks boneless skinless
  • Salt
  • 1 Tbsp fresh ground pepper
  • 2 Tbsp Oil
  • Lemon slices

Instructions

  • Generously coat all sides of the salted tuna with the pepper.
  • Sear very quickly in hot pan in the oil, 30 seconds on each side is good. Chill.
  • Once the tuna is cold, slice it very thinly and arrange on a plate in a fanning pattern.
  • Garnish with lemon.
  • Seal securely with plastic wrap until time to serve.

Ahi Tuna with Tomatoes and Dill Seed

Yellowfin Tuna

Print

Ahi Tuna with Tomatoes and Dill Seed

Course Main Dish
Servings 2 People

Ingredients

  • 1 pkg Coleson’s Catch Ahi Tuna
  • 1/2 cup Yellow Onion diced
  • 2 Tbsp Oil
  • 1 cup Tomato diced
  • 1/4 c Chicken Stock
  • 1/4 tsp Dill Seed
  • 1 Tbsp dill weed chopped
  • Salt and Pepper

Instructions

  • Sauté onion in oil until clear.
  • Add tomatoes and cook until warmed through.
  • Add chicken stock and dill seed, simmer until liquid is gone.
  • Adjust seasonings.
  • Cook Ahi Tuna, any style.
  • Top with tomatoes and sprinkle with dill weed.

Notes

Serve with rice, bulgur or a salad.

Swordfish with Braised Cabbage

Swordfish Steaks

Swordfish Steaks
Print

Swordfish with Braised Cabbage

Cook Time 20 minutes
Total Time 20 minutes
Servings 4 People

Ingredients

  • 4 Coleson's Catch Swordfish Steaks
  • 8 cups finely shredded red cabbage
  • 1/4 cup minced shallots
  • 2 Tbsp. minced garlic
  • 1 Tbsp. ground juniper berry   may substitute caraway or fennel seed
  • 1 tsp. Thyme
  • 2 Tbsp. Oil
  • 3/4 cup red wine
  • 2 Tbsp. Cornstarch

Instructions

  • Season the fish with salt and pepper, sear in a hot pan and place in a glass baking dish.
  • Sauté the shallots and garlic in the oil and add the cabbage, juniper, thyme and wine.
  • Cook, covered, until the cabbage is tender, stirring often.
  • The cabbage may release a lot of liquid.
  • If there is too much liquid, continue to cook until it reduces, or pour some off.
  • If it is a bit dry, add water.
  • Add salt and pepper to taste.
  • Stir a bit of water into the cornstarch and add to dish to thicken.
  • Pour over the swordfish and cover.
  • Bake at 400° for 20 minutes.

Notes

Serving Suggestions: Serve with roasted Yukon Gold potatoes. Additional Comments: 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!

Contact Us

Like Us On Facebook
877-COLESON