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.

Calamari Steak with Bacon and Sweet Potato

Calamari Steaks

Calamari Steaks
Print

Calamari Steak with Bacon and Sweet Potato

Course Main Dish
Servings 2 People

Ingredients

  • 1 pkg. Coleson's Catch Calamari Steaks thawed
  • Flour
  • 8 strips Bacon
  • 1 c Sweet Potato peeled, diced cooked - I like it roasted in the oven but it can be boiled
  • 1/2 c Onion diced 
  • Salt and Pepper
  • 1/4 c Green Onion chopped

Instructions

  • Cut the bacon in to 1 inch strips. Saute until crisp.
  • Strain the bacon out of the fat and set aside. 
  • Saute onion in the bacon fat and strain out.
  • Dry the calamari steaks in a paper towel. Season with salt and pepper.
  • Dust with flour. 
  • Saute Calamari steak in the bacon fat very lightly - only a minute or two on each side as it tends to get tough if over cooked.
  • Set the Calamari steak on the serving plate. 
  • Toss the hot sweet potato with the bacon, sauteed onion and green onion. Adjust seasoning.
  • Pour mixture over Calamari and serve.

Notes

Suggested side dishes would be sliced tomato, hot broccoli or salad.

Tuna Satay with Peanut Sauce

Yellowfin Tuna

Print

Tuna Satay with Peanut Sauce

Course Main Dish
Servings 2 People

Ingredients

  • 12 oz pkg Coleson’s Catch Tuna Steaks
  • 1/2 c Onion halved and sliced
  • 1/2 c Red Bell Pepper halved and sliced
  • 2/3 c Chicken Broth
  • 1/3 c Onion diced
  • Skewers
  • 3 Tbsp Chunky Peanut Butter
  • 1/2 tsp crushed red chili flakes
  • 1 tsp Lemon Juice
  • 1/4 tsp Black Pepper
  • 3 Tbsp Peanuts chopped
  • 1 Tbsp Parsley chopped

Instructions

  • Cut tuna into one-inch squares and put them on the skewers; put in fridge.
  • In a medium-sized pan, saute the sliced onions and bell peppers al dente; set aside.
  • In a small saucepan, saute the diced onion until clear, then add chicken broth.
  • When it comes to a boil, add the peanut butter and crushed chili; whisk smooth.
  • When it comes to another boil, add lemon and pepper; simmer 2 minutes.
  • To cook the tuna: char rare over an open flame, saute, or broil - whichever way you choose, just don't overcook it.

Notes

To serve, lay the cooked tuna on a bed of rice or bulgur wheat, pour the sauce over the tuna, then sprinkle with bell pepper and chopped peanuts, finishing with parsley.

Tuna with Fuyu Persimmon and Ginger

Yellowfin Tuna

Print

Tuna With Fuyu Persimmon And Ginger

Course Main Dish
Servings 2 People

Ingredients

  • 12 oz pkg Coleson's Catch Yellowfin/Ahi Tuna
  • 1 Tbsp Butter
  • 1 tsp fresh grated ginger or 1/8powdered ginger
  • 1/2 c Onion diced
  • 2 Fuyu persimmons
  • Splash of water or chicken broth
  • Salt and Pepper

Instructions

  • Remove the green top of the persimmons and cut in half lengthwise, then cut in 1/4 inch half circles starting at the top.
  • In a medium saute pan, melt the butter and cook the onions until tender; remove from pan.
  • Place the fruit flat side down in the pan--don't just toss them in.
  • Cook on one side until they start to color.
  • Add the onions, ginger, liquid, salt, and pepper.
  • Toss lightly, let simmer for 30 seconds, and it's ready.
  • Cook the tuna any style--open flame is best, pan seared second.

Notes

Tuna must be served medium rare. Pour the fruit over the top. Would be great with lentils and any grain.

Swordfish with Spicy Eggplant

Swordfish Steaks

Swordfish Steaks
Print

Swordfish with Spicy Eggplant

Course Main Dish
Servings 2 People

Ingredients

  • 12 oz Coleson's Catch Swordfish Steaks marinated
  • Marinade for Swordfish:
  • 1 tsp. chopped garlic
  • 1 tsp. chopped basil
  • 2 Tbsp. White Wine
  • 1 Tbsp. olive oil
  • Spicy Eggplant:
  • 2 Eggplant diced
  • 1 Onion
  • 2 Tbsp. chopped basil
  • 2 Tbsp. chopped garlic
  • 1/2 tsp. crushed chilies
  • 1/2 tsp. Salt
  • 1/2 tsp. pepper

Instructions

  • Marinate Swordfish.
  • For eggplant, sauté all ingredients in 1/4 c. olive oil until completely cooked, approximately 20 minutes.
  • Add 1/4 to 1/2 c. chicken stock.

Swordfish With Corn Cakes and Black Bean Salsa

Swordfish Steaks

Swordfish Steaks
Print

Swordfish With Corn Cakes and Black Bean Salsa

Servings 1 Person

Ingredients

  • 8oz. Coleson's Catch Swordfish Steaks 1 per person
  • Marinade:
  • 1/4 c. White Wine
  • 1/2 tsp. Salt
  • 1/2 tsp. pepper
  • 1 Tbsp. olive oil
  • 1 Tbsp. Cilantro
  • 1 tsp. garlic chopped
  • Corn Cake Batter:
  • 3 eggs
  • 1 c. Half and half
  • 2 Tbsp. Onion finely diced
  • 1/2 tsp. Salt
  • 1/2 tsp. pepper
  • 1/2 tsp. Cumin
  • 1/2 tsp. Chili Powder
  • 1 tsp. baking powder
  • 3/4 c. cornmeal
  • 3/4 c. Flour
  • 1/2 c. corn
  • Corn and Black Bean Salsa:
  • 1/4 c. Red Bell Pepper
  • 1/4 c. Green Bell Pepper
  • 1/4 c. Red Onion
  • 1/2 c. Black Beans cooked
  • 1/2 c. corn 2 tbsp. lemon juice
  • 1 Tbsp. Tabasco sauce
  • 1 Tbsp. cilantro salt and pepper to taste
  • Sour Cream Drizzle:
  • 1/2 c. Sour Cream
  • 1 tsp. garlic
  • 1 tsp. Cilantro

Instructions

  • Marinade: Combine Marinade ingredients and marinate swordfish.
  • Corn Cakes: Whisk eggs and half and half. Add remaining ingredients and whisk until smooth. Add flour if you prefer thicker pancakes, or half and half if you prefer thinner. Cook as you usually cook pancakes.
  • Corn and Black Bean Salsa: Combine all ingredients and chill.
  • Sour Cream Drizzle: Puree sour cream with garlic and cilantro.
  • Broil swordfish. Place corn cake on plate. Place swordfish on top of corn cake. Top with salsa and drizzle with sour cream drizzle.

Notes

Marinade: Combine Marinade ingredients and marinate swordfish. Corn Cakes: Whisk eggs and half and half. Add remaining ingredients and whisk until smooth. Add flour if you prefer thicker pancakes, or half and half if you prefer thinner. Cook as you usually cook pancakes. Corn and Black Bean Salsa: Combine all ingredients and chill. Sour Cream Drizzle: Puree sour cream with garlic and cilantro. Broil swordfish. Place corn cake on plate. Place swordfish on top of corn cake. Top with salsa and drizzle with sour cream drizzle.

Contact Us

Like Us On Facebook
877-COLESON