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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Flounder Fillets with Spinach and Strawberries

Flounder Fillets

 

Print Recipe
Flounder Fillets with Spinach and Strawberries
Flounder Fillets
Course Main Dish
Servings
People
Ingredients
  • 12 oz Coleson’s Catch Flounder Fillets thawed
  • Salt and Pepper
  • Flour to dust
  • Canola oil
  • 1/3 c Chicken Broth
  • 1 tsp garlic minced
  • 1 tsp Fresh Ginger grated
  • 2 c Spinach Leaves washed
  • ½ Red Onion sliced
  • ½ c Yellow Bell Pepper thinly slice
  • 1 Tbsp Soy Sauce
  • 1 tsp Sesame Oil
  • ½ c Strawberries sliced
  • 2 tsp Sesame Seeds toasted
Course Main Dish
Servings
People
Ingredients
  • 12 oz Coleson’s Catch Flounder Fillets thawed
  • Salt and Pepper
  • Flour to dust
  • Canola oil
  • 1/3 c Chicken Broth
  • 1 tsp garlic minced
  • 1 tsp Fresh Ginger grated
  • 2 c Spinach Leaves washed
  • ½ Red Onion sliced
  • ½ c Yellow Bell Pepper thinly slice
  • 1 Tbsp Soy Sauce
  • 1 tsp Sesame Oil
  • ½ c Strawberries sliced
  • 2 tsp Sesame Seeds toasted
Flounder Fillets
Instructions
  1. Season the flounder fillets with salt and pepper and dust with flour.  
  2. Sauté in hot canola oil and set aside.
  3. In a large sauté pan heat broth, garlic and ginger.  
  4. Add spinach and toss until it just starts to go limp. Remove from heat.  
  5. Add the onion, pepper, soy sauce and sesame oil. Cover and let sit for 2-3 minutes.    
  6. Toss the spinach and vegetables to mix.
  7. Place the flounder on a plate and top with spinach and sprinkle with strawberries and sesame seeds.

Filed Under: Finfish, Flounder, Mild Flavor, Spring Recipes

Scallops with Roasted Figs and Red Onion

Large Scallops

Print Recipe
Scallops with Roasted Figs and Red Onion
Course Appetizer
Servings
People
Ingredients
  • 14 pcs Coleson’s Catch Scallops thawed
  • 6 Ripe Figs quartered lengthwise
  • 1 Red Onion halved and sliced
  • Oil splash
  • ½ c Port Wine
  • ½ c Chicken Stock
  • ¼ c Heavy Cream
  • 2 Tbsp Butter
  • Salt and Pepper to taste
Course Appetizer
Servings
People
Ingredients
  • 14 pcs Coleson’s Catch Scallops thawed
  • 6 Ripe Figs quartered lengthwise
  • 1 Red Onion halved and sliced
  • Oil splash
  • ½ c Port Wine
  • ½ c Chicken Stock
  • ¼ c Heavy Cream
  • 2 Tbsp Butter
  • Salt and Pepper to taste
Instructions
  1. Toss figs and onion with oil and bake on a sheet pan until golden.
  2. De-glaze pan with port and put in a saucepan with broth.
  3. Bring to a boil and simmer until broth is gone and add scallops, cream, and butter.
  4. Adjust seasonings.
  5. Simmer until scallops are warmed through.
  6. Serve with a side salad.

Filed Under: Scallops

Mussels on the Half Shell with Roasted Baby Carrots and Grape Tomatoes

Kono Mussels

Print Recipe
Mussels on the Half Shell with Roasted Baby Carrots and Grape Tomatoes
Course Appetizer
Servings
People
Ingredients
  • 12 Kono Mussels on the Half Shell thawed
  • 16 Baby Carrots blanched
  • 16 Grape Tomatoes
  • 8 cloves garlic
  • ½ c Red Onion diced
  • olive oil
  • ½ c White Wine
  • ½ c Chicken Broth
  • 2 Tsp Fresh Tarragon chopped
  • Salt and Pepper to taste
Course Appetizer
Servings
People
Ingredients
  • 12 Kono Mussels on the Half Shell thawed
  • 16 Baby Carrots blanched
  • 16 Grape Tomatoes
  • 8 cloves garlic
  • ½ c Red Onion diced
  • olive oil
  • ½ c White Wine
  • ½ c Chicken Broth
  • 2 Tsp Fresh Tarragon chopped
  • Salt and Pepper to taste
Instructions
  1. Toss the carrots, tomatoes, onion, and garlic with oil, salt, and pepper.  
  2. Bake at 400° for 15 minutes or until it starts to turn brown.
  3. Pour in the white wine.
  4. Transfer into a saucepan.
  5. Add broth, mussels, and tarragon.
  6. Bring to a boil.
  7. Serve with garlic bread or over pasta.

Filed Under: Mussels, Shellfish

Charred Rare Ahi Tuna Steak Cucumber Spinach Salad

Yellowfin Tuna

 

Print Recipe
Charred Rare Ahi Tuna Steak Cucumber Spinach Salad
Course Main Dish
Servings
People
Ingredients
  • 1 pkg Coleson’s Catch Ahi Tuna Fillets thawed
  • ½ c Cucumber seeded, peeled & diced
  • ¼ c Yellow Bell Pepper diced
  • ¼T c omato diced
  • ¼ c Red Onion diced
  • ¼ c Anaheim Pepper diced
  • 2 Tbsp Key Lime Juice
  • 2 Tbsp olive oil
  • 2 Tbsp Parsley chopped
  • 2 c Spinach Leaves
  • Salt and Pepper
Course Main Dish
Servings
People
Ingredients
  • 1 pkg Coleson’s Catch Ahi Tuna Fillets thawed
  • ½ c Cucumber seeded, peeled & diced
  • ¼ c Yellow Bell Pepper diced
  • ¼T c omato diced
  • ¼ c Red Onion diced
  • ¼ c Anaheim Pepper diced
  • 2 Tbsp Key Lime Juice
  • 2 Tbsp olive oil
  • 2 Tbsp Parsley chopped
  • 2 c Spinach Leaves
  • Salt and Pepper
Instructions
  1. Season the tuna with salt and pepper.
  2. Sear over an open flame or in a hot pan making sure it is rare.
  3. Combine the other ingredients except spinach.
  4. Dice the tuna and toss with cucumber mixture.
  5. Chill for 1 hour.
  6. Check seasoning; toss with spinach.

Filed Under: Tuna Steaks

Mahi-Mahi with Chinese Long Beans

Packaged Mahi-Mahi Fillets - Flash Frozen

Print Recipe
Mahi-Mahi with Chinese Long Beans
Course Main Dish
Servings
People
Ingredients
  • 1 pkg           Coleson's Catch Mahi-Mahi thawed
  • ½ c Red Onion halved, sliced
  • 2 Tbsp        Canola oil
  • ½            c Mushrooms sliced
  • 1 garlic chopped
  • 1 Tbsp        Ginger grated
  • ⅔              c Chicken Broth
  • ⅔              c Chinese Long Bean cut the way you like
  • 1 Tbsp        Sesame Oil
  • 1 Tbsp        Corn Starch
  • 1 tsp Sesame Seeds toasted
  • 2 Tbsp        Canola oil
  • Flour
Course Main Dish
Servings
People
Ingredients
  • 1 pkg           Coleson's Catch Mahi-Mahi thawed
  • ½ c Red Onion halved, sliced
  • 2 Tbsp        Canola oil
  • ½            c Mushrooms sliced
  • 1 garlic chopped
  • 1 Tbsp        Ginger grated
  • ⅔              c Chicken Broth
  • ⅔              c Chinese Long Bean cut the way you like
  • 1 Tbsp        Sesame Oil
  • 1 Tbsp        Corn Starch
  • 1 tsp Sesame Seeds toasted
  • 2 Tbsp        Canola oil
  • Flour
Instructions
  1. Sauté onion in canola oil until clear, add mushrooms and cook until tender.  
  2. Then add garlic, ginger, and broth, bring to a boil.
  3. Add long beans and cook al dente.  
  4. Add sesame oil.  
  5. Add water to the cornstarch to make a thick liquid. Whisk into the sauce. Simmer until clear and glossy.
  6. Check seasoning and desired thickness and adjust to taste.
  7. Pat dry the mahi-mahi, season with salt and pepper, dust with flour, and sauté in canola oil.  
  8. Top with the sauce, arranging the beans artfully. Sprinkle with sesame seeds.
  9. Serve with rice.

Filed Under: Autumn, Finfish, Mahi-Mahi, Moderate Flavor

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