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.

Ceviche Calamari

Calarami Squid

Calamari Steaks
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Ceviche Calamari

Course Appetizer
Servings 2 People

Ingredients

  • For every pound of Coleson's Catch Calamari:
  • 1 c water
  • 1 c lemon or lime juice
  • 1 c white vinegar
  • 1 c Red Onion diced
  • 1 c Green Bell Pepper diced
  • 1 crushed chilies or Tabasco sauce Tbsp.

Instructions

  • Clean squid by pulling out the viscera including cartilage.
  • Rinse in cold water and cut into half inch rings.
  • Combine all ingredients and marinate for 24 hours.

Notes

Serve cold as a salad or appetizer.

Tuna Steaks With Kalamata Olive Salsa

Yellowfin Tuna

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Tuna Steaks With Kalamata Olive Salsa

Course Main Dish
Servings 2 People

Ingredients

  • 1 pkg. Coleson’s Catch Tuna Steaks
  • 1/3 cup Kalamata Olives roughly chopped
  • 1/3 cup Tomatoes diced
  • 2 Tbsp. Red Onion diced
  • 1 Tbsp. fresh basil chopped
  • 1 Tbsp. balsamic vinegar
  • 1/2 cup Feta Cheese
  • Salt and Pepper to taste

Instructions

  • Combine all ingredients (except the fish and cheese) and marinate overnight.
  • Cook the tuna as desired and place the salsa over the fish.
  • Sprinkle with crumbed feta cheese.

Tuna in Coconut Curry Sauce

Yellowfin Tuna

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Tuna in Coconut Curry Sauce

Course Main Dish
Cook Time 4 minutes
Total Time 4 minutes
Servings 2 People

Ingredients

  • 1 pkg Coleson’s Catch Tuna Steaks
  • 1/2 c unsweetened coconut milk
  • 1/2 tsp Curry Powder
  • 1/3 c Red Onion diced
  • 1 Tbsp. Sugar
  • 2 tsp. Lime Juice
  • Salt and Pepper to taste

Instructions

  • Place all ingredients in a skillet and bring to a boil.
  • Put in the tuna and cover, turning the heat down to a simmer.
  • The fish will be cooked in 4-5 minutes.
  • The sauce can be served as is, or thickened with cornstarch after removing the fish.

Notes

Top with toasted coconut for a crunchy treat.

Seared Rare Tuna with Cucumber Salsa and Wasabi Vinaigrette

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Seared Rare Tuna with Cucumber Salsa and Wasabi Vinaigrette

Ingredients

  • Cucumber Salsa:
  • 1/2 cup seeded English cucumber diced
  • 1/2 cup Red Onion diced
  • 1/2 cup Red Bell Pepper
  • 2 tsp. Rice Wine Vinegar
  • 1/2 tsp. Lemon Juice
  • 2 Tbsp. olive oil
  • Wasabi Vinaigrette:
  • 1 egg yolk
  • 1 Tbsp. Wasabi paste
  • 2 Tbsp. Rice Wine Vinegar
  • 1 Tbsp. Lemon Juice
  • 1/3 cup olive oil

Instructions

  • Cucumber Salsa: Combine all ingredients and marinate overnight in the refrigerator.
  • Wasabi Vinaigrette: Put the first 4 ingredients in a blender or food processor. Slowly add oil as you blend to form a thick paste. Add salt and pepper as desired.
  • Tuna Preparation: Coat the tuna with a generous amount of ground black pepper (the entire surface area). In a hot saute pan, sear each side of the tuna ever so slightly. The fish should remain raw. Chill.

Notes

Slice thinly and garnish with salsa and vinaigrette.

Yellowfin Tuna Ceviche Recipe

Yellowfin Tuna

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Yellowfin Tuna Ceviche Recipe

Servings 2 People

Ingredients

  • 1 pkg Coleson's Catch Tuna Steak skinned, cut into thin slices
  • 1/4 c Lime Juice
  • 1/4 c white vinegar
  • 1/4 c water
  • 1 Red Onion diced
  • 1 Red Bell Pepper diced
  • 2 tbsp chopped cilantro
  • 1 tsp crushed red chili
  • Salt and Pepper

Instructions

  • Combine all ingredients and chill for 24 hours.

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