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.

Chilean Sea Bass with Water Chestnuts

Chilean Sea Bass

Chilean Sea Bass
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Chilean Sea Bass with Water Chestnuts

Servings 2 People

Ingredients

  • 12 oz package Coleson's Catch Chilean Sea Bass Fillets
  • 1/2 cup Onion diced
  • 1 tbsp Oil canola
  • 1 tsp garlic chopped
  • 1 tbsp Ginger grated
  • 3/4 cup Chicken Stock
  • 1/2 tsp crushed chile peppers
  • 2 tbsp Soy Sauce
  • 1 tbsp Sesame Oil
  • 1 tbsp Corn Starch mixed with water
  • 1/4 cup Water Chestnuts sliced
  • 3/4 cup Snow Peas
  • Marinade:
  • 2 tbsp Soy Sauce
  • 1 tsp Sesame Oil
  • 1/4 tsp Black Pepper

Instructions

  • Marinate the Sea Bass in the soy sauce, sesame oil and pepper marinade (one hour, minimum). 
  • Sauté the onion in the oil, add the garlic and ginger and stir for 30 seconds. 
  • Add the chicken stock, chile peppers, soy sauce and sesame oil. 
  • Bring to a boil and thicken with the cornstarch mixture. 
  • Add the water chestnuts and snow peas. Bring to a boil. 
  • Cook the fish any style, bake, broil or sauté. 
  • Top the fish with the vegetable enhanced sauce.
  • Serve with rice.

Notes

Cooking Tip:  The reason we don't sauté with the sesame oil is because it is heat-sensitive and loses it flavor with high heat.  The same is true with olive oil.  One would never deep fry with either of these oils for that reason. We deep fry in peanut or canola oil because they are not heat sensitive.

Baked Red Snapper with Pumpkin

Red Snapper

Red Snapper
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Baked Red Snapper with Pumpkin

Cook Time 20 minutes
Total Time 20 minutes
Servings 4 People

Ingredients

  • 2 lbs. Coleson's Catch Red Snapper Fillets salt and pepper
  • 3 c. Fresh Pumpkin peeled and diced
  • 1/2 c. Onion diced
  • 1/2 c. Celery diced
  • 1/2 c. dry sherry
  • 1/2 tsp. Allspice
  • 3 bay leaves
  • 2 Tbsp. Oil
  • 1/2 c. Chicken stock or water

Instructions

  • Sauté the onion and celery in the oil.  Add the sherry, allspice and bay leaves.  Simmer for 2 minutes. 
  • Add the chicken stock and bring to a boil.  Salt and pepper to taste. 
  • Place the seasoned snapper fillets in a greased, glass baking dish and put the pumpkin on top. 
  • Pour the sautéed mixture over the fish and pumpkin and cover. 
  • Bake for 20 minutes at 400°. Serve with rice.

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!

Orange Roughy with Beets

Orange Roughy

Orange Roughy
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Orange Roughy with Beets

Servings 2 People

Ingredients

  • 1 pkg Coleson’s Catch Orange Roughy
  • Salt and Pepper
  • Flour for dusting
  • 2 c. diced beets cooked (Can use canned—but NOT pickled)
  • 1/2 c. diced onion
  • Butter
  • Oil

Instructions

  • Sauté onions in butter until translucent.  Add the beets, salt, and pepper. 
  • Continue to cook until the beets are warmed through.  There should be enough butter so it is a little saucy.  If it starts to look oily add a little water. 
  • Season and dust the Orange Roughy Fillet in flour and sauté in hot oil for a couple of minutes on each side, until golden brown.
  • Top with beets.

Notes

Serve with a salad. Additional Comments: In my circle, beets are making a comeback. Why not?

Halibut Steaks with Peanut Sauce

Wild Halibut Steaks

Wild Halibut Steaks
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Halibut Steaks with Peanut Sauce

Cook Time 5 minutes
Total Time 5 minutes
Servings 2 People

Ingredients

  • 12 oz pkg Coleson's Catch Halibut Steaks
  • For Marinade
  • 1 tsp. garlic chopped 
  • 1 tsp. Ginger grated
  • 1 tsp. Soy Sauce
  • For Sauce:
  • 1 Tbsp Oil
  • 1/2 c. Onion diced
  • 1 tsp. garlic chopped
  • 1 tsp. Ginger grated
  • 1/2 tsp. Curry
  • 1/2 c. Chicken Broth
  • 2 Tbsp Soy Sauce
  • 1/4 c. Coconut Milk
  • 1/4 c. Peanut Butter
  • 1 Tbsp Peanuts chopped
  • 1 Tbsp Parsley chopped

Instructions

  • Marinate halibut for 1 hour.
  • Sauté onion until translucent.
  • Add ginger and garlic. Then curry, broth, soy sauce, and coconut milk. Bring to a boil.
  • Add peanut butter and blend in.
  • Place halibut steaks in sauce, simmer until done--about 5-7 minutes.
  • Sprinkle with peanuts and parsley.
  • Serve with rice or Asian noodles.

Cod Fillets with Sweet Potatoes

Cod Fillets

Cod Fillets
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Cod Fillets with Sweet Potatoes

Cook Time 20 minutes
Total Time 20 minutes
Servings 2 People

Ingredients

  • 12 oz pkg Coleson’s Catch Cod Fillets
  • 1 large Sweet Potato peeled and diced
  • 1/2 c. Yellow Onion diced
  • 1 lemon juiced
  • 1/2 tsp. Allspice
  • 1 Tbsp Oil
  • Salt and Pepper

Instructions

  • Toss the sweet potato, onion, 1/4 tsp allspice, oil, salt and pepper in a bowl then place on a sheet pan.
  • Bake at 400 degrees F until golden, about 20 minutes or so. 
  • Season the Cod with lemon, 1/4 tsp allspice, oil, salt and pepper and cook any way you desire (I broil it).
  • Serve Cod with Sweet Potato on the side with a fresh vegetable or salad.

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