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.

Ahi Tuna with Watermelon, Red Wine Vinegar and Black Pepper

Yellowfin Tuna

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Ahi Tuna with Watermelon, Red Wine Vinegar and Black Pepper

Course Main Dish
Servings 2 People

Ingredients

  • 1 pkg Coleson’s Catch Ahi Tuna
  • 1 cup Watermelon Diced
  • 2 Tbsp Red Onion diced 
  • 2 Tbsp Green Onion sliced
  • 2 Tbsp red wine vinegar
  • 1/2 tsp Tellicherry Black Pepper
  • 1/4 tsp Salt

Instructions

  • Toss the non-fish ingredients in a bowl.
  • Cook the tuna any style - I like char rare.
  • Top with the melon mixture.

Notes

Serve with a nice salad, such as spinach.

Swordfish with Cucumber Salsa

Swordfish Steaks

Swordfish Steaks
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Swordfish with Cucumber Salsa

Servings 2 People

Ingredients

  • 1 pkg . Coleson's Catch Swordfish Steaks
  • 1/2 cup Red Bell Pepper diced
  • 1/2 cup Cucumber (peeled, seeded, and diced)
  • 1/2 Red Onion diced
  • 2 tbsp. chopped fresh dill, juice of one lime
  • Salt and Pepper to taste

Instructions

  • Cook swordfish as desired and top with Cucumber Salsa.
  • Salsa preparation: Combine bell pepper, cucumber, onion, dill and lime juice.
  • Salt and pepper to taste.

Swordfish With Corn Cakes and Black Bean Salsa

Swordfish Steaks

Swordfish Steaks
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Swordfish With Corn Cakes and Black Bean Salsa

Servings 1 Person

Ingredients

  • 8oz. Coleson's Catch Swordfish Steaks 1 per person
  • Marinade:
  • 1/4 c. White Wine
  • 1/2 tsp. Salt
  • 1/2 tsp. pepper
  • 1 Tbsp. olive oil
  • 1 Tbsp. Cilantro
  • 1 tsp. garlic chopped
  • Corn Cake Batter:
  • 3 eggs
  • 1 c. Half and half
  • 2 Tbsp. Onion finely diced
  • 1/2 tsp. Salt
  • 1/2 tsp. pepper
  • 1/2 tsp. Cumin
  • 1/2 tsp. Chili Powder
  • 1 tsp. baking powder
  • 3/4 c. cornmeal
  • 3/4 c. Flour
  • 1/2 c. corn
  • Corn and Black Bean Salsa:
  • 1/4 c. Red Bell Pepper
  • 1/4 c. Green Bell Pepper
  • 1/4 c. Red Onion
  • 1/2 c. Black Beans cooked
  • 1/2 c. corn 2 tbsp. lemon juice
  • 1 Tbsp. Tabasco sauce
  • 1 Tbsp. cilantro salt and pepper to taste
  • Sour Cream Drizzle:
  • 1/2 c. Sour Cream
  • 1 tsp. garlic
  • 1 tsp. Cilantro

Instructions

  • Marinade: Combine Marinade ingredients and marinate swordfish.
  • Corn Cakes: Whisk eggs and half and half. Add remaining ingredients and whisk until smooth. Add flour if you prefer thicker pancakes, or half and half if you prefer thinner. Cook as you usually cook pancakes.
  • Corn and Black Bean Salsa: Combine all ingredients and chill.
  • Sour Cream Drizzle: Puree sour cream with garlic and cilantro.
  • Broil swordfish. Place corn cake on plate. Place swordfish on top of corn cake. Top with salsa and drizzle with sour cream drizzle.

Notes

Marinade: Combine Marinade ingredients and marinate swordfish. Corn Cakes: Whisk eggs and half and half. Add remaining ingredients and whisk until smooth. Add flour if you prefer thicker pancakes, or half and half if you prefer thinner. Cook as you usually cook pancakes. Corn and Black Bean Salsa: Combine all ingredients and chill. Sour Cream Drizzle: Puree sour cream with garlic and cilantro. Broil swordfish. Place corn cake on plate. Place swordfish on top of corn cake. Top with salsa and drizzle with sour cream drizzle.

Couscous Salad I

Coleson's Catch - Cropped
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Couscous Salad I

Servings 2 People

Ingredients

  • 2 c cooked couscous prepared per package instructions
  • 1/4 c Lemon Juice
  • 1/2 c olive oil
  • 1/4 c chopped mint
  • 1/3 c Cucumber diced
  • 1/3 c Red Onion diced
  • 1/3 c Red Bell Pepper diced
  • 1/2 tsp crushed red chilies 
  • Salt and Pepper

Instructions

  • Combine all ingredients in a bowl and chill overnight.

Notes

Serving suggestions:
As garnish to other dishes like hummus in pita pocket, or as an accompaniment to cold poached salmon, halibut, scallops or calamari steaks, as well as cold broiled swordfish steak.

Swordfish and Mushroom Kebabs

Swordfish Steaks

Swordfish Steaks
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Swordfish and Mushroom Kebabs

Servings 2 People

Ingredients

  • 1 pkg Coleson's Catch Swordfish
  • 12 Crimini Mushrooms small
  • 12 basil leaves
  • 1 Red Onion
  • 1 Tbsp garlic chopped
  • 2 Tbsp balsamic vinegar
  • 2 Tbsp Extra Virgin Olive Oil
  • 1/2 c Tomatoes diced and salted
  • Salt and Pepper

Instructions

  • Cut ingredients so all items will be similar size. The key is to have everything finish cooking at the same time.
  • You have probably been at barbeques where you were served a beautiful kebab with half the items either over- or underdone. You don't want to do that.
  • The swordfish should be cut into squares at least as big as the mushrooms.
  • You want the onion not wider than the other items--ideally all items have contact to the heat source.
  • Cherry tomatoes are cute but they cook fast and fall off which is they are best put on top--plus the cold contrast is great. Depending on how long your skewers are, alternate the items.
  • Mushroom, onion, basil, swordfish, basil, onion, mushroom is a tasty pattern.
  • Mix the vinegar, oil, garlic, salt, and pepper together and marinate the kebabs for a minimum of 4 hours, turning often.
  • Cook over an open flame.

Notes

Serve on a bed of rice and top with the tomatoes.

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