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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Baked Whole Stuffed Tilapia

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Baked Whole Stuffed Tilapia

Course Main Dish
Servings 4 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 bullion 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

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

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

Salmon and Mahi-Mahi Soup

Packaged Mahi-Mahi Fillets - Flash Frozen

Packaged Mahi-Mahi Fillets - Flash Frozen
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Salmon and Mahi-Mahi Soup

Cook Time 3 minutes minutes
Total Time 3 minutes minutes
Servings 2 People

Ingredients

  • 2/3 c Coleson's Catch Salmon diced
  • 2/3 c Coleson's Catch Mahi-Mahi diced 
  • 1/3 c Onion diced and sauteed
  • 1/3 c Celery diced
  • 1/3 c Carrots diced
  • 1/2 c corn
  • 2/3 c potatoes diced
  • 2/3 c Penne Pasta cooked 
  • 1/2 tsp Thyme
  • 5-6 c Chicken Broth
  • Salt and Pepper

Instructions

  • In a saucepan, simmer the onions, carrots, celery, thyme and potatoes in the chicken broth until tender.
  • Add the fish, corn and the pasta.
  • Bring to a boil, and simmer for 3-4 minutes.

Notes

Serve while hot.

Filed Under: Moderate Flavor, Mahi-Mahi, Salmon Tagged With: Autumn Recipes, Simple

Tilapia and Potato Bake

Tilapia Fillets

Tilapia Fillets
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Tilapia and Potato Bake

Cook Time 30 minutes minutes
Total Time 30 minutes minutes
Servings 2 People

Ingredients

  • 12 oz pkg Coleson's Catch Tilapia Fillets
  • 2 c. potatoes thinly sliced
  • 1/2 Onion diced, sauteed
  • 1 Tbsp garlic chopped
  • 1/2 c. Tomatoes diced
  • 1/3 c. Parmesan cheese
  • 2 Tbsp Parsley chopped 
  • olive oil
  • Salt and Pepper

Instructions

  • Toss all ingredients except the fish and place in a baking dish.
  • Place the Tilapia on top and cover. 
  • Bake at 400 degrees for 30 minutes or until the potatoes are tender.

Filed Under: Mild Flavor, Tilapia Tagged With: Autumn Recipes, Simple

Sassy Sailor’s Pie with Seafood

Signature Recipes - seafood mix
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Sassy Sailor's Pie with Seafood

Cook Time 40 minutes minutes
Total Time 40 minutes minutes
Servings 2 People

Ingredients

  • 2 c. Raw Seafood and Fish diced, any combination
  • 1/2 c. Half & Half
  • 2 Tbsp Pesto
  • 1 Tbsp Roux
  • Salt & Pepper
  • 1/4 c. Mushrooms sliced and sauteed
  • 1/4 c. Tomatoes diced and roasted
  • 1/4 c. Green and/or Yellow Bell Pepper diced and roasted
  • 2 c. Potatoes mashed and mixed with 1/2 c. Parmesan Cheese

Instructions

  • To make the cream sauce, heat the half & half, seasoned with salt & pepper, to a scald and whisk in the roux. 
  • Stir until thickened and smooth then set aside to cool. 
  • Mix the seafood with the cream sauce, mushrooms, tomatoes and peppers.
  • Spread the mixture in a baking dish and top with the mashed potatoes. 
  • Bake at 350 F. for 40 minutes.
  • Serve with garlic bread and salad.

Filed Under: Mild Flavor Tagged With: Gourmet, Spring

Product Categories

  • Finfish Mild Flavor
  • Finfish Moderate Flavor
  • Shellfish
  • Shrimp
  • Specialty Fish

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