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Tilapia with Sauteed Beets and Turnips

Tilapia Fillets

Print Recipe
Tilapia with Sauteed Beets and Turnips
Course Main Dish
Servings
People
Ingredients
  • 12 oz Coleson's Catch Tilapia Fillets thawed
  • ¾ c beets sliced, boiled, and peeled
  • ¾ c turnips sliced and boiled
  • ½ c beet greens  shredded and blanched--keep warm
  • ½ c Onions diced
  • 3 Tbsp Butter
  • ¼ tsp Thyme
  • ½ c Chicken Broth
  • Salt and Pepper
Course Main Dish
Servings
People
Ingredients
  • 12 oz Coleson's Catch Tilapia Fillets thawed
  • ¾ c beets sliced, boiled, and peeled
  • ¾ c turnips sliced and boiled
  • ½ c beet greens  shredded and blanched--keep warm
  • ½ c Onions diced
  • 3 Tbsp Butter
  • ¼ tsp Thyme
  • ½ c Chicken Broth
  • Salt and Pepper
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.

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

Ahi Tuna Steaks with Orange Lentils

Yellowfin Tuna

Print Recipe
Ahi Tuna Steaks with Orange Lentils
Course Main Dish
Servings
People
Ingredients
  • 12 oz thawed package of Ahi Tuna
  • 1 c orange lentils soaked
  • ½ c Onions diced
  • ½ c Celery diced
  • 1 Tbsp garlic minced
  • 1 Tbsp grated ginger
  • 1 tsp garam masala powder found in Indian & Specialty Stores; alternative is to combine equal parts nutmeg and cardamom or use all-spice instead
  • ½ tsp Cardamom
  • ½ tsp Chilies dried crushed
  • ½ c mixed color diced bell pepper
  • 2 c. Chicken Broth maybe more
  • Salt and Pepper
  • Oil
  • 2 Tbsp Cilantro
Course Main Dish
Servings
People
Ingredients
  • 12 oz thawed package of Ahi Tuna
  • 1 c orange lentils soaked
  • ½ c Onions diced
  • ½ c Celery diced
  • 1 Tbsp garlic minced
  • 1 Tbsp grated ginger
  • 1 tsp garam masala powder found in Indian & Specialty Stores; alternative is to combine equal parts nutmeg and cardamom or use all-spice instead
  • ½ tsp Cardamom
  • ½ tsp Chilies dried crushed
  • ½ c mixed color diced bell pepper
  • 2 c. Chicken Broth maybe more
  • Salt and Pepper
  • Oil
  • 2 Tbsp Cilantro
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.

Filed Under: Autumn, Moderate Flavor, Tuna Steaks

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
  • 12 Coleson's Catch Tiger Prawns peeled & deveined
  • 20 Coleson’s Catch Scallops
  • 1 c Onions finely sliced
  • 2 c Red Bell Pepper finely sliced
  • 1/4 c olive oil
  • 1/2 c Chicken Broth
  • 1/2 c balsamic vinegar
  • Salt and Pepper
Course Main Dish
Servings
Ingredients
  • 12 Coleson's Catch Tiger Prawns peeled & deveined
  • 20 Coleson’s Catch Scallops
  • 1 c Onions finely sliced
  • 2 c Red Bell Pepper finely sliced
  • 1/4 c olive oil
  • 1/2 c Chicken Broth
  • 1/2 c balsamic vinegar
  • Salt and Pepper
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.

Filed Under: Shellfish Tagged With: Gourmet, Winter

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
  • 3 pcs Coleson's Catch Whole Gutted and Scaled Tilapia (1 lb. each) thawed
  • 1/2 c Cornstarch
  • 1 c Vegetable oil for deep frying
  • 2 Garlic cloves crushed
  • 2 Onions small white or yellow, sliced
  • 1 Tbsp Ginger sliced
  • 1/4 c Red Bell Pepper sliced
  • 1/4 c Green Bell Pepper sliced
  • 1/4 c Carrots sliced
  • 1/4 c Cucumber sliced
  • 8 Peppercorns
  • 1/4 tsp hot pepper optional
  • 1 c pouch Sweet & Sour mix dissolved in 3/4water
  • - OR -
  • 2 c Sweet & Sour Sauce bottle
Course Main Dish
Servings
Ingredients
  • 3 pcs Coleson's Catch Whole Gutted and Scaled Tilapia (1 lb. each) thawed
  • 1/2 c Cornstarch
  • 1 c Vegetable oil for deep frying
  • 2 Garlic cloves crushed
  • 2 Onions small white or yellow, sliced
  • 1 Tbsp Ginger sliced
  • 1/4 c Red Bell Pepper sliced
  • 1/4 c Green Bell Pepper sliced
  • 1/4 c Carrots sliced
  • 1/4 c Cucumber sliced
  • 8 Peppercorns
  • 1/4 tsp hot pepper optional
  • 1 c pouch Sweet & Sour mix dissolved in 3/4water
  • - OR -
  • 2 c Sweet & Sour Sauce bottle
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.

Filed Under: Specialty Fish, Tilapia Tagged With: Simple, Spring

Baked Whole Stuffed Tilapia

Print Recipe
Baked Whole Stuffed Tilapia
Course Main Dish
Servings
People
Ingredients
  • 2 pcs Coleson's Catch Whole Gutted and Scaled Tilapia 1 lb. each thawed
  • 1/4 c Oyster Sauce (look for Vegetarian Oyster Sauce if desired)
  • 1 Tbsp Lemon Juice
  • 1 tsp Salt
  • 1/4 tsp Black Pepper ground
  • 1 c water
  • 2 Tbsp Vegetable oil
  • 2 Onions chopped
  • 3/4 c Carrots chopped
  • 1/2 c potatoes chopped
  • 1/2 c green peas frozen
  • 1 Red Bell Pepper seeded & chopped
  • 1/3 c raisins if desired
  • 1in pc chicken boullion cube dissolved in a little warm water
  • 2 eggs beaten
  • Flour enough to coat fish, if it is to be fried
  • 2 cooking oil for frying
  • aluminum foil
Course Main Dish
Servings
People
Ingredients
  • 2 pcs Coleson's Catch Whole Gutted and Scaled Tilapia 1 lb. each thawed
  • 1/4 c Oyster Sauce (look for Vegetarian Oyster Sauce if desired)
  • 1 Tbsp Lemon Juice
  • 1 tsp Salt
  • 1/4 tsp Black Pepper ground
  • 1 c water
  • 2 Tbsp Vegetable oil
  • 2 Onions chopped
  • 3/4 c Carrots chopped
  • 1/2 c potatoes chopped
  • 1/2 c green peas frozen
  • 1 Red Bell Pepper seeded & chopped
  • 1/3 c raisins if desired
  • 1in pc chicken boullion cube dissolved in a little warm water
  • 2 eggs beaten
  • Flour enough to coat fish, if it is to be fried
  • 2 cooking oil for frying
  • aluminum foil
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.

Filed Under: Specialty Fish, Tilapia Tagged With: Autumn Recipes, Simple

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