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.

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.

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.

Orange and Caramelized Onion-Flavoured Salmon Fillet

Coho Salmon Fillets - Flash Frozen

Coho Salmon Fillets - Flash Frozen
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Orange and Caramelized Onion-Flavoured Salmon Fillet

Servings 2 People

Ingredients

  • 1 pkg Coleson’s Catch Salmon Fillets
  • 1 Onion thinly sliced
  • 1/4 tsp. Thyme
  • 1 c. Orange Juice
  • 1/2 cup White Wine
  • Salt and Pepper to taste

Instructions

  • Cook Salmon as desired (refer to suggestions on cooking instructions) and top with sauce.
  • Sauce preparation:
  • Saute onions until brown, add thyme, orange juice and white wine and simmer for a few minutes.
  • Thicken with roux (melted butter mixed with flour to make a paste), and add salt and pepper as desired.

Mahi-Mahi with Spicy Peanut Sauce

Packaged Mahi-Mahi Fillets - Flash Frozen

Packaged Mahi-Mahi Fillets - Flash Frozen
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Mahi-Mahi with Spicy Peanut Sauce

Servings 2 People

Ingredients

  • 1 pkg Coleson’s Catch Mahi-Mahi Fillets
  • 3/4 c Chicken Stock
  • 1/2 c roasted salted peanuts finely chopped
  • 1/2 c Onion diced
  • 2 Tbsp catsup
  • 1/2 tsp crushed red chilies 
  • 1 Tbsp Cornstarch
  • Salt and Pepper to taste

Instructions

  • Cook Mahi-Mahi as desired and top with Spicy Peanut Sauce. 

Notes

Sauce preparation: In saucepan, simmer chicken stock, peanuts, onion, catsup, and red chilies for 10 minutes. Add cornstarch, blended with approximately 2 tbsp. cool water to thicken. Salt and pepper to taste.

Chilled, Poached Mahi-Mahi with Wasabi Vinaigrette and Cucumber Salsa

Packaged Mahi-Mahi Fillets - Flash Frozen

Coleson's Catch - Cropped
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Chilled, Poached Mahi-Mahi with Wasabi Vinaigrette and Cucumber Salsa

Servings 2 People

Ingredients

  • 12 oz MColeson's Catch Mahi-Mahi Fillets
  • Cucumber Salsa:
  • 1 English Cucumber seeded and finely diced
  • 1 small red pepper finely diced
  • 1 small red onion finely diced
  • 1 tsp. crushed red pepper
  • 3 Tbsp. Rice Wine Vinegar
  • 1 tsp. Lemon Juice
  • 1/4 c. olive oil
  • Salt and Pepper to taste
  • a dash of dill
  • Wasabi Vinaigrette:
  • 2 c. olive oil
  • 1 c. Rice Wine Vinegar
  • 1 Egg
  • 3/4 c. prepared Wasabi
  • 1 1/2 tsp. Sugar
  • 1 tsp. horseradish
  • 1 tsp. Lemon Juice

Instructions

  • Wasabi Vinaigrette: Place all ingredients except olive oil in blender. Process on low. Slowly add olive oil until it becomes emulsified (a mayonnaise-like consistency).
  • Cucumber Salsa: Mix all ingredients.
  • Place the cooked fish (cooked as desired: baked, broiled, etc..) in a serving platter.
  • Top with the Cucumber Salsa.
  • Then, either drizzle the Wasabi vinaigrette over the fish or place the vinaigrette around the edges of the fish.

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