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.

Mahi-Mahi with Lemon and Cucumber

Packaged Mahi-Mahi Fillets - Flash Frozen

Packaged Mahi-Mahi Fillets - Flash Frozen
Print

Mahi-Mahi with Lemon and Cucumber

Servings 2 People

Ingredients

  • 1 pkg Coleson's Catch Mahi-Mahi thawed, skinned
  • 1 c Cucumber peeled, seeded, diced 
  • 1 lemon zest and juice 
  • 1/2 c Red Onion diced 
  • 2 Tbsp Basil chopped 
  • 1 Tbsp garlic chopped 
  • 1/4 c Red Bell Pepper diced 
  • Salt and Pepper
  • 3 c Lettuce mixed variety

Instructions

  • Either poach or grill the Mahi-Mahi.
  • Mix the rest of the ingredients except the lettuce and marinate a bit.
  • Toss half of the cucumber mixture with the lettuce and put on the plate; place Mahi-Mahi on top and then top with the rest of the mixture.

Notes

If you want to splurge fat-wise, feta cheese and kalamata olives are great.

Mahi-Mahi with Tarragon and Mustard

Packaged Mahi-Mahi Fillets - Flash Frozen

Packaged Mahi-Mahi Fillets - Flash Frozen
Print

Mahi-Mahi with Tarragon and Mustard

Servings 2 People

Ingredients

  • 1 pkg Coleson's Catch Mahi-Mahi
  • 2 Tbsp fresh Tarragon or 1/2 tsp dried 
  • 2 Tbsp Stone Ground Mustard
  • 3 Tbsp Honey
  • 1/2 c Chicken Broth
  • 1/3 c Red Onion diced
  • Salt and Pepper

Instructions

  • Cook the Mahi-Mahi any style.
  • In a sauté pan, simmer the onion and tarragon in the chicken broth.
  • When the onion is tender, add the mustard and honey.
  • You might need a bit more broth or you can enhance it with some cream to make it more elegant.

Notes

Much of the hot-house grown tarragon really doesn't have much flavor. If you are thinking of going for fresh, smell it to tell if it is going to taste good. Dried tarragon is typically flavorful if it's not old. All old dried herbs taste like sawdust. Dried tarragon is stronger than fresh.

Mahi-Mahi Wrap with Balsamic Vinegar and Wilted Spinach

Packaged Mahi-Mahi Fillets - Flash Frozen
Packaged Mahi-Mahi Fillets - Flash Frozen
Print

Mahi-Mahi Wrap with Balsamic Vinegar and Wilted Spinach

Servings 2 People

Ingredients

  • For Fish:
  • 12 oz pkg Coleson’s Catch Mahimahi Fillets,
  • 1 Tbsp garlic Minced
  • 2 Tbsp Red Onion Minced
  • 2 Tbsp balsamic vinegar
  • 1 tsp olive oil
  • Salt and Pepper to taste
  • 4 pcs Wrap-style Flour Tortillas any flavor
  • For Dressing:
  • 1/4 c balsamic vinegar
  • 1/4 c water
  • Salt and Pepper to taste
  • 2 Tbsp brown sugar
  • 1/4 c Red Onion Diced
  • 1/4 c olive oil
  • For Salad:
  • 3 qts Washed and Dried Spinach* (seems like a lot but it shrinks)
  • 1/2 c Red Onion Diced
  • 2/3 c Tomato Diced
  • 1/2 c grated carrot

Instructions

  • Prepare Fish:
  • Make a marinade with all "Fish" ingredients above except fish and flour tortilla.
  • If you are comfortable removing the skin from the fish at this point, you can.
  • The other option is to grill the fish with the skin on and remove after cooking.
  • Toss the Mahi-Mahi in the marinade and refrigerate for at least an hour.
  • Grill the fish -- it will take 6-8 minutes to cook.
  • Prepare Dressing:
  • Warm the water and dissolve the salt and sugar and mix in the rest of the "Dressing" ingredients.
  • When you are ready to assemble the wrap, heat the dressing either in the microwave (glass container), on the grill (metal container), or on the stove (saucepan).
  • Prepare Salad:
  • Place items in a bowl large enough to toss easily.
  • Assemble Dish:
  • Have all your items assembled around you, including plates to put finished items on.
  • Pour half the hot dressing over the greens and toss.
  • Adjust the dressing amount to your taste.
  • Spread out the tortillas and divide the greens amongst them; if it seems light on the greens to you, add more.
  • Cut the skinless Mahi-Mahi into thin strips and divide amongst the tortillas.
  • Make wraps by tucking in the sides and rolling forward tightly.

Notes

Serving Suggestions:
For a heartier meal use 2 pkgs Mahi-Mahi and double the seasonings.
Additional Comments:
Use any combination of greens you enjoy. For those new to using greens, spinach is a pretty "safe" one. Some of the greens can be bitter; many people enjoy the bitterness, but not all.

Coconut Mahi-Mahi Wrap

Packaged Mahi-Mahi Fillets - Flash Frozen

Packaged Mahi-Mahi Fillets - Flash Frozen
Print

Coconut Mahi-Mahi Wrap

Prep Time 1 hour
Cook Time 6 minutes
Total Time 1 hour 6 minutes
Servings 2 People

Ingredients

  • For Fish:
  • 1 pkg Coleson's Catch Mahi-Mahi
  • 1/4 c Coconut Milk
  • 2 Tbsp Red Onion or Shallot Minced
  • 1 Tbsp Lime Juice
  • Salt and Pepper to taste
  • 4 pcs Wrap-style Flour Tortillas no strong flavors
  • For Slaw Filling:
  • 2 qts shredded cabbage (I like Napa but any is okay) 
  • 1 c Finely Shredded Purple Cabbage
  • 1 c shredded spinach
  • 1/2 c Red Onion Diced
  • 1/2 c Carrot Grated
  • 1 c Toasted Coconut
  • 1/2 c toasted almonds
  • 1 c White Raisins
  • For Coconut Lime Dressing:
  • 1/4 c Lime Juice
  • 1/2 c Coconut Milk
  • 1/4 c Coconut Butter
  • 2 Tbsp Shallots Minced
  • Salt and Pepper to taste

Instructions

  • Prepare Fish:
  • Mix all ingredients except fish and tortillas.
  • If you are comfortable removing the skin from raw fish do so, if not, marinate the fish with the skin on and remove the skin after it is cooked.
  • Marinate the fish for at least an hour.
  • Cook the Mahi-Mahi on the grill--it will take 6-8 minutes to cook.
  • Prepare Slaw Filling:
  • Place in a bowl large enough and easily toss ingredients.
  • Prepare Dressing:
  • Mix all ingredients and put in a jar. Shake before using.
  • Assemble Dish:
  • Have all items ready. Toss the slaw with half the dressing to start, add more if needed.
  • Let set while the fish cooks; it will shrink as it waits.
  • Spread out the 4 tortillas and divide the slaw between them.
  • Cut the skinless Mahi-Mahi into thin strips and place on top of the slaw and roll the wrap by tucking in the ends, rolling forward tightly.

Notes

For a heartier meal use 2 pkgs Mahi-Mahi and double the seasonings.

Mahi-Mahi Ceviche with Avocado

Packaged Mahi-Mahi Fillets - Flash Frozen

Packaged Mahi-Mahi Fillets - Flash Frozen
Print

Mahi-Mahi Ceviche with Avocado

Servings 2 People

Ingredients

  • 1 pkg Coleson’s Catch Mahi-Mahi Fillets
  • 1/2 c Red Onion diced
  • 1/4 c cider vinegar
  • 1/4 c Lime Juice
  • 2 Tbsp Cilantro chopped
  • 1/4 c Green Bell Pepper diced
  • 1/2 c Tomatoes diced
  • crushed red chili fresh diced hot pepper of choice for heat.
  • Salt and Pepper to taste
  • 1 Avocado

Instructions

  • Skin the Mahi-Mahi and slice into thin strips.
  • Mix all ingredients except the avocado.
  • Chill for 24 hours stirring now and then.

Notes

Serve on a bed of lettuce or greens with sliced avocado or if you like fill the avocado halves with the Ceviche.

Contact Us

Like Us On Facebook
877-COLESON