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.

Baked Stuffed Milkfish

butterfly-milkfish-frost

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Baked Stuffed Milkfish

Course Main Dish
Cook Time 30 minutes
Total Time 30 minutes
Servings 2 People

Ingredients

  • 1 Coleson's Catch Whole Milkfish cleaned and scaled
  • 2 Tbsp. Butter
  • 1 large tomato diced
  • 1 medium onion chopped
  • 2 Green Onions chopped
  • 1 lemon sliced
  • Salt and Pepper to taste

Instructions

  • Rub both sides and inside of Milkfish with lemon slices; then sprinkle with salt and pepper.
  • Mix the tomatoes, onion, green onions and season with salt and pepper.
  • Place the mixture inside the stomach cavity and secure with skewers (or sew the opening with large needle and thread).
  • Preheat oven to 400 degrees F. Brush both sides of fish with melted butter and place in a baking dish that has been lined with greased aluminum foil.
  • Bake for about 30 minutes, basting with butter as the fish cooks.
  • Fish is done when it starts to flake easily.

Notes

Milkfish contains many small bones.

Boneless Butterfly Milkfish

butterfly-milkfish-frost

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Boneless Butterfly Milkfish

Course Main Dish
Cook Time 20 minutes
Total Time 20 minutes
Servings 2 People

Ingredients

  • 1 Boneless Butterfly Milkfish
  • 2 tbsp Vinegar
  • 2 Garlic cloves minced
  • Salt and Pepper to taste
  • 3 tbsp Flour

Instructions

  • In a shallow dish, combine vinegar, garlic, salt and pepper.
  • Lay fish, skin side up in the dish.
  • Cover and let marinate overnight in the refrigerator, turning over fish at least once.
  • When ready to serve, drain the fish, pat dry and dust both sides with flour.
  • Fry in hot oil until golden brown on both sides, about 10 minutes each side.

Scallops Watercress Salad with Hot Dressing

Large Scallops

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Scallops Watercress Salad with Hot Dressing

Course Salad
Servings 2 People

Ingredients

  • 1 pkg Coleson’s Catch Scallops thawed
  • 1 c Watercress
  • 1 c Spinach
  • 1/4 c Radishes sliced
  • 1/4 c Carrot grated
  • 1/2 c Orange segments
  • 1/4 c Champagne Vinegar
  • 1 tsp Shallot chopped
  • 1/2 c Light Pure Olive Oil
  • 1/4 c Honey
  • Salt and Pepper to taste

Instructions

  • In a sauce pan, gently heat vinegar, shallots, oil, honey, salt and pepper.
  • Cook the scallops, any style.
  • Arrange the washed greens on a plate, sprinkle with other vegetables.
  • Add scallops.
  • Drizzle the hot dressing over the salad.

Lobster Tail with Fresh Salsa

Lobster Tail

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Lobster Tail with Fresh Salsa

Course Appetizer
Cook Time 5 minutes
Total Time 5 minutes
Servings 2 People

Ingredients

  • 1 Coleson's Catch Lobster Tail
  • 1 Cucumber diced
  • 2 Tomatoes diced
  • 1 Red Onion diced
  • 2 Tbsp. Dill chopped
  • Juice of one Lime
  • Salt and Pepper to taste

Instructions

  • Poach the lobster tails in salted water for 5-7 minutes.
  • Remove lobster tails from the pot and place in the refrigerator to chill.
  • Mix all the salsa ingredients.
  • Split the tails lengthwise and pour the salsa over lobster meat.
  • Place the lobster tails on a bed of shredded lettuce and serve as salad or appetizer.

Roma-style Imitation Crabmeat Sandwiches

Imitation Crab - Salad Chunks

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Roma-style Imitation Crabmeat Sandwiches

Course Main Dish
Servings 2 People

Ingredients

  • 2 Tbsp. Butter
  • 1/2 c. Parmesan cheese grated
  • 1 Tbsp. Garlic chopped
  • 8 oz. Coleson's Catch Imitation Crabmeat flakes or chunks
  • Salt and Pepper to taste

Instructions

  • In a sauté pan, melt the butter and allow it to start to turn brown.
  • Sauté the crab, stirring every now and then. You want it to turn a little brown; then add the garlic and toss.
  • Add the cheese and turn off the heat.
  • Divide to 4 quality rolls or Focaccia bread to make sandwiches.

Notes

For a moister and richer product, spread the bread with aioli (garlic mayonnaise) before adding the Crabmeat mixture.

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