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.

Lime and Orange Cucumbers

Print

Lime and Orange Cucumbers

Servings 2 People

Ingredients

  • 2 c cucumbers peeled, seeded, and cut into crescents
  • Juice of one Lime
  • Juice of one Orange
  • 1/4 tsp Orange Zest
  • 1 tsp Red Onion or Shallot minced 
  • 1 Tbsp Mint chopped 

Instructions

  • Marinate everything for 24 hours.

Notes

Use on salads or as a salsa on grilled items.  It's great with tuna.

Prawns with Orange and Fennel Seed

Print

Prawns with Orange and Fennel Seed

Course Appetizer

Ingredients

  • 12 pcs Coleson's Catch Raw Black Tiger Prawns 16/20 peeled 
  • 1/4 c Onion finely diced
  • 1 Tbsp garlic minced
  • 1 Tbsp olive oil
  • 1/4 tsp Fennel Seed
  • 1/2 c Tomato diced ripe
  • 1/4 c White Wine
  • 1/4 c Orange Juice
  • 1/2 tsp Orange Zest
  • Salt and Pepper

Instructions

  • In a sauté pan cook the onion in the oil until tender.
  • Add the garlic and cook lightly, do not brown.
  • Add the fennel seed, tomatoes, wine, orange juice and zest.
  • Simmer until the liquid is almost gone.
  • Add the prawns and cook until the prawns are done, about 3 minutes.
  • Season with salt & pepper to taste.

Notes

Serve with a salad.
 

Cold Scallops with Cranberry, Orange and Basil

Large Scallops

Print

Cold Scallops with Cranberry, Orange and Basil

Course Appetizer
Total Time 1 day
Servings 2 People

Ingredients

  • 12 oz Coleson’s Catch Scallops
  • Marinade:
  • 1/2 c cranberry juice
  • 1/4 c Lemon Juice
  • 1 tbsp Orange Zest
  • 2 Tbsp Basil fresh chopped
  • 1/2 c Red Onion diced
  • 1/4 tsp Salt and Pepper

Instructions

  • Marinate for 24 hours.
  • Garnish with diced celery and orange and shredded ice burg lettuce.

Notes

Serve with sweet baguette.

Bouillabaisse

Coleson's Catch - Cropped
Print

Bouillabaisse

Course Main Dish
Servings 4 People

Ingredients

  • 3 lbs Coleson's Catch assorted fish and shellfish*
  • 1 c White Wine
  • 3 c Chicken Broth
  • 1 c Orange Juice
  • 2 Tbsp chopped garlic
  • 1 tsp Saffron
  • 1 tsp Fennel Seed
  • 2/3 c diced onion
  • 1 c diced tomatoes
  • 1 Tbsp Orange Zest
  • 3 bay leaves
  • 1 c diced carrots
  • 1 c diced celery
  • 1 c diced potato
  • 1/2 tsp Black Pepper

Instructions

  • In a large pot, simmer the wine, broth, orange juice, garlic, saffron, fennel, onions, tomatoes, zest, black pepper and bay leaves for 15 minutes.
  • Add the carrots, celery and potatoes and simmer for 10 minutes.
  • Add the raw fish and shellfish and simmer for 3 minutes, add the cooked shellfish and simmer for 2 minutes.
  • Serve with fresh bread, garlic bread or croutons.

Notes

The traditional stew is mostly the meat of the fish and shellfish with a little broth. I like a lot of broth and I add vegetables for a "one pot" meal.

Tuna Steaks With Cranberry Pineapple Chutney

Yellowfin Tuna

Print

Tuna Steaks With Cranberry Pineapple Chutney

Course Main Dish
Servings 4 People

Ingredients

  • 4 Coleson’s Catch Tuna Steaks
  • 1 c Pineapple diced
  • 1/2 c sun dried cranberries
  • 1/2 c sliced red onion
  • 1 Tbsp Fresh Ginger grated
  • 1 tsp. crushed red chilies 
  • 2/3 c Sugar
  • 1 /3 c white vinegar
  • 1 tsp. Orange Zest

Instructions

  • In a heavy bottomed saucepan, dissolve the sugar and vinegar over medium heat.
  • When the sugar is dissolved, add the other ingredients; bring to a boil and cook until the syrup is thick stirring occasionally.
  • It can take a long time.. Cool. Holds for weeks.
  • Broil the tuna and serve with the chutney.

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!

Contact Us

Like Us On Facebook
877-COLESON