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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Tilapia with Curried Cabbage

Print Recipe
Tilapia with Curried Cabbage
Tilapia Fillets
Course Main Dish
Servings
People
Ingredients
  • 12 oz Coleson's Catch Tilapia Fillets thawed
  • 2 c green head cabbage shredded
  • ½ c Carrot grated
  • ½ c Onion diced
  • 1 Tbsp Curry Powder
  • 2 Tbsp garlic minced
  • 2 Tbsp Peeled grated ginger
  • ½ tsp crushed red chilies or fresh hot pepper of choice
  • ½ c Chicken Broth
  • Oil
  • Salt and Pepper
Course Main Dish
Servings
People
Ingredients
  • 12 oz Coleson's Catch Tilapia Fillets thawed
  • 2 c green head cabbage shredded
  • ½ c Carrot grated
  • ½ c Onion diced
  • 1 Tbsp Curry Powder
  • 2 Tbsp garlic minced
  • 2 Tbsp Peeled grated ginger
  • ½ tsp crushed red chilies or fresh hot pepper of choice
  • ½ c Chicken Broth
  • Oil
  • Salt and Pepper
Tilapia Fillets
Instructions
  1. In a saute pan, saute the onion in a generous amount of oil until clear.
  2. Add the garlic and curry powder and stir until it looks like it might brown then add the chicken stock, chilies and tilapia.
  3. Cover and simmer until the fish is cooked. Remove from the pan and keep warm. 
  4. Add the cabbage and carrots. Cover and simmer until limp and then remove the cover and reduce until the liquid is almost gone.
  5. Adjust seasonings and pour over the tipalia. 
  6. Serve with rice, quinoa, or couscous.

Filed Under: Finfish, Mild Flavor, Tilapia, Winter Fish Recipes

Tuna Steaks with Curried Eggplant

Yellowfin Tuna

Print Recipe
Tuna Steaks with Curried Eggplant
Course Main Dish
Servings
People
Ingredients
  • 1 pkg Coleson's Catch Tuna Steak thawed
  • ⅓ c Oil
  • ½ c Onion diced
  • 2 c Eggplant diced, tossed with salt and pepper
  • 1 Garlic chopped
  • 1 Tbsp Ginger grated
  • 1 Tbsp Curry Powder
  • 1 Tbsp Basil chopped (Thai if available)
  • ½ c Tomatoes diced
  • ½ c Chicken Stock
Course Main Dish
Servings
People
Ingredients
  • 1 pkg Coleson's Catch Tuna Steak thawed
  • ⅓ c Oil
  • ½ c Onion diced
  • 2 c Eggplant diced, tossed with salt and pepper
  • 1 Garlic chopped
  • 1 Tbsp Ginger grated
  • 1 Tbsp Curry Powder
  • 1 Tbsp Basil chopped (Thai if available)
  • ½ c Tomatoes diced
  • ½ c Chicken Stock
Instructions
  1. In a large sauté pan, sauté the onion in oil until golden—it seems like a lot of oil but the eggplant will absorb it.
  2. Add the eggplant and sauté until brown, add more oil if it needs it—some eggplant absorb more than others. 
  3. Add the garlic, ginger, and curry powder and cook, stirring until heated through but not brown. 
  4. Add the basil, tomatoes, and chicken stock.  Simmer and let flavors blend adding more stock if needed—it may have a loose sauce texture. 
  5. Adjust seasonings. 
  6. Sink the tuna steaks into the eggplant and simmer until cooked to medium. 
  7. Do not overcook. Tuna is best cooked rare to medium; anything more and it is tough.
Recipe Notes

Serve with grain and a salad.

Filed Under: Finfish, Moderate Flavor, Summer, Tuna Steaks

Cod Fillets with Chayote Squash

Cod Fillets

Print Recipe
Cod Fillets with Chayote Squash
Course Main Dish
Cook Time 3-5 minutes
Servings
People
Ingredients
  • 1 pkg Coleson’s Catch Cod Fillets thawed
  • 1/3 c Onion diced
  • 1 Chayote peeled, cored & sliced
  • 2 tbsp Butter
  • ¼ c Cilantro chopped
  • Flour
  • Oil
  • Salt and Pepper
  • Cumin
  • Chili Powder
  • Garlic Salt
  • Some sort of chili pepper to your liking; it can be fresh or dried crushed chilies
Course Main Dish
Cook Time 3-5 minutes
Servings
People
Ingredients
  • 1 pkg Coleson’s Catch Cod Fillets thawed
  • 1/3 c Onion diced
  • 1 Chayote peeled, cored & sliced
  • 2 tbsp Butter
  • ¼ c Cilantro chopped
  • Flour
  • Oil
  • Salt and Pepper
  • Cumin
  • Chili Powder
  • Garlic Salt
  • Some sort of chili pepper to your liking; it can be fresh or dried crushed chilies
Instructions
  1. Sauté onion in butter until clear, add the chayote, cilantro & chili and cover. 
  2. Cook until tender, about 3-5 minutes.  Set aside.
  3. Season the cod with the spices, dust with flour and sauté. 
  4. Top with the cooked chayote.

Filed Under: Cod, Finfish, Mild Flavor, Spring Recipes

Kono Mussels with Fennel Broth

Kono Mussels

Print Recipe
Kono Mussels with Fennel Broth
Course Soup
Cook Time 2 minutes
Servings
People
Ingredients
  • 16 pcs Kono Mussels thawed
  • ½ c Onion diced
  • 1 bulb Fennel Root
  • ¼ c Fennel Leaves chopped - the frilly top of the bulb
  • 2 tbsp Butter
  • ¼ c Carrot grated
Course Soup
Cook Time 2 minutes
Servings
People
Ingredients
  • 16 pcs Kono Mussels thawed
  • ½ c Onion diced
  • 1 bulb Fennel Root
  • ¼ c Fennel Leaves chopped - the frilly top of the bulb
  • 2 tbsp Butter
  • ¼ c Carrot grated
Instructions
  1. Sauté onion in butter until clear, add the fennel and cook until tender. 
  2. Add the other ingredients and cook until heated through - about 2 minutes.

Filed Under: Mussels, Shellfish, Spring Recipes

Flounder with Red Kale

Flounder Fillets

Print Recipe
Flounder with Red Kale
Course Main Dish
Servings
People
Ingredients
  • 12 oz Coleson’s Catch Flounder Fillets thawed
  • 1 c red kale blanched shredded
  • a bit of butter and oil
  • ½ c Onion diced
  • ½ c mushroom of choice --- I like crimini sliced
  • 1 Tbsp garlic chopped
  • ¼ c strong chicken broth
  • Salt and Pepper
  • Flour to dust
  • Oil
Course Main Dish
Servings
People
Ingredients
  • 12 oz Coleson’s Catch Flounder Fillets thawed
  • 1 c red kale blanched shredded
  • a bit of butter and oil
  • ½ c Onion diced
  • ½ c mushroom of choice --- I like crimini sliced
  • 1 Tbsp garlic chopped
  • ¼ c strong chicken broth
  • Salt and Pepper
  • Flour to dust
  • Oil
Instructions
  1. Saute the onion in a combination of butter and oil until tender. 
  2. Add the mushrooms and a bit more butter to saute the mushrooms until brown.  If the mushrooms soak up all the butter, add more. 
  3. Add the garlic and cook gently, don't brown, then add chicken broth.  Set aside. 
  4. Season and flour the flounder and saute in hot oil until golden. 
  5. Add the kale to the mushroom mixture and heat through and top the flounder with it. 
  6. Serve with rice, quinoa, or couscous.

Filed Under: Finfish, Flounder, Winter Fish Recipes

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