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.

Tilapia with Sauteed Beets and Turnips

Tilapia Fillets

Print Recipe
 Tilapia with Sauteed Beets and Turnips
Course Main Dish
Servings
People
Ingredients
Course Main Dish
Servings
People
Ingredients
Instructions
  1. In a saute pan, saute the beets in butter until they start to brown, set aside and keep warm. 
  2. Saute the beets greens in the same way.  Keep them separate to keep the colors crisp. 
  3. In a sauté pan, saute the onions in the 1 Tbsp butter until golden brown. 
  4. Add the chicken broth, thyme, and tilapia. Cover and simmer until the tilapia is done. 
  5. Place the tilapia in a flat bowl and alternate the beet and turnips on top, sprinkle with the greens and pour the liquid over. 
  6. If you really like the greens, you can use more of them as a bed.

Ahi Tuna Steaks with Orange Lentils

Yellowfin Tuna

Print Recipe
 Ahi Tuna Steaks with Orange Lentils
Course Main Dish
Servings
People
Ingredients
Course Main Dish
Servings
People
Ingredients
Instructions
  1. Saute the onion, celery, garlic, ginger, bell pepper and spices in oil until vegetables are tender, stir so the spices don’t stick.
  2. Add the chicken broth and lentils, simmer until the lentils are soft adding broth if needed.
  3. Add salt and pepper to taste.
  4. Cook tuna any style and top with lentils and garnish with cilantro.

Prawns, Scallops and Red Bell Peppers with Sautéed Polenta

Print Recipe
 Prawns, Scallops and Red Bell Peppers with Sautéed Polenta
Course Main Dish
Servings
Ingredients
Course Main Dish
Servings
Ingredients
Instructions
  1. In a large sauté pan caramelize the onions in the olive oil, add the red bell peppers, vinegar and chicken broth and simmer until tender.
  2. Add more chicken broth if needed.
  3. Dust the prawns and scallops in flour and sauté them until golden brown.
  4. Combine them with the bell peppers and simmer for a minute or two.
  5. Pour over sautéed polenta.

Escabeche (Pan Fried Fish with Filipino-Style Sweet and Sour Sauce)

Print Recipe
 Escabeche (Pan Fried Fish with Filipino-Style Sweet and Sour Sauce)
Course Main Dish
Servings
Ingredients
Course Main Dish
Servings
Ingredients
Instructions
  1. Heat oil until hot. Coat the fish with corn starch. Deep fry until fish is golden brown. Set aside and keep warm.
  2. Saute garlic, onion, ginger, bell peppers, carrot and cucumber.
  3. Add peppercorns and optional hot sauce.
  4. Pour in the dissolved Sweet and Sour Mix or Sweet and Sour Sauce.
  5. Stir and cook for another 5 minutes or until thick, to desired consistency
  6. Add fish and simmer for about 2 minutes.
  7. Serve hot.

Baked Whole Stuffed Tilapia

Print Recipe
 Baked Whole Stuffed Tilapia
Course Main Dish
Servings
People
Ingredients
Course Main Dish
Servings
People
Ingredients
Instructions
  1. Prepare the Tilapia: Remove remaining gills. (The fish is already cleaned of guts and scales.)
  2. Lightly pound the body with a mallet or back of a knife to loosen the flesh.
  3. Press the fish down with one hand. Hold the tail with the other hand & jerk upward to break the bone.
  4. Gently insert a thin spatula or dull knife in between the skin and the flesh to loosen up the flesh.
  5. Remove the flesh, taking care not to puncture the skin.
  6. Combine Oyster Sauce with the lemon juice, salt and pepper. Marinate the fish skin in this mixture for 30 minutes.
  7. Bring the water to a boil. Add the fish meat and cook until it turns white. Drain and remove the bones.
  8. Heat oil in a wok & add the onions, carrots, potatoes, green peas, bell pepper and raisins.
  9. Add in the fish meat, dissolved bouillon cube, Oyster Sauce and the mixture used to marinate the fish.
  10. Cook for 3 minutes. Remove from heat and let cool.
  11. Mix in beaten egg & stuff the finished stuffing mix into the fish until it reaches the neck. 
  12. To Bake:
  13. Wrap the fish in aluminum foil.
  14. Place on a rack set over a baking sheet and bake at 325°F for 45 minutes.
  15. Serve warm with steamed or brown rice.
  16. Or, to Fry:
  17. Carefully, dredge both sides of the fish in flour.  Fry in hot oil until fish turns golden.
  18. Drain excess oil in paper towels.
  19. Serve hot with steamed white or brown rice.

Contact Us

Like Us On Facebook
877-COLESON