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.

Achiote Chicken

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Achiote Chicken

Cook Time 20 minutes
Total Time 20 minutes

Ingredients

  • 1 lb raw chicken sliced
  • 2 Tbsp achiote paste thinned with a bit of oil
  • 2 tbsp garlic
  • Salt and Pepper

Instructions

  • Combine all ingredients and let set for 20 minutes and broil the chicken.

Country Fried Tilapia

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Country Fried Tilapia

Course Main Dish

Ingredients

  • 1 Whole Tilapia cleaned and scaled
  • 1/2 cup Flour
  • 1 Egg lightly beaten
  • 1 cup of your favorite style bread crumbs
  • 1/2 C canola oil b>Gravy Ingredients:
  • 3/4 C Chicken Stock
  • 1/4 C Heavy Cream
  • 1 Tbsp Shallots chopped
  • Salt and Pepper

Instructions

  • Rinse the Tilapia; pat dry and season the inside and outside with salt and pepper.
  • Dust both sides with flour, dip in the beaten egg, and then roll in the bread crumbs.
  • Saute in hot oil until brown and crispy.
  • To make gravy, simmer the ingredients in a saucepan for 10 minutes.
  • Mix flour or cornstarch with a little water; add to the pan.
  • Continue to simmer until it reaches desired thickness, about 5 minutes.

Whole Tilapia Escabeche

Tilapia Fillets

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Whole Tilapia Escabeche

Course Main Dish
Cook Time 15 minutes
Total Time 15 minutes
Servings 2 People

Ingredients

  • 1 pkg Coleson's Catch Whole Tilapia
  • Flour
  • Oil
  • 1 pc Yellow Onion
  • 1 pc Green Bell Pepper
  • 1 pc Red Bell Pepper
  • 1/4 tsp Thyme
  • 2 Tbsp Vinegar
  • 1/4 c Chicken Broth
  • 1/4 c White Wine
  • Salt and Pepper to taste

Instructions

  • Rinse the fish, pat dry.
  • Score the fish on both sides with a deep "tick- tac-toe" cut.
  • Season with salt and pepper and coat with flour.
  • Saute in oil until very crispy; dry it out on purpose so that the juice you put on it soaks into the meat. Set aside.
  • Saute the onions and peppers until limp-add all other items, bring to a boil.
  • Place the fish in a baking dish and cover with the onion mixture-cover and bake until tender-15-20 minutes.

Notes

Traditionally this dish is made ahead of time and served cold or at room temp. I like it hot, warm or cold. It is a kind of casual picnic item served with a hearty bread.

Sautéed Prawns with Cilantro & Avocado

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Sautéed Prawns with Cilantro & Avocado

Course Appetizer
Servings 2 People

Ingredients

  • 12 pcs Coleson's Catch Raw Black Tiger Prawns 16/20 peeled 
  • 1 Avocado ripe yet firm, halved and sliced in thick slices
  • 1 Tomato ripe yet firm, halved and cut into three wedges
  • 1 Tbsp Garlic chopped
  • 1/4 c Dry sherry
  • 1/4 c Chicken Stock
  • 1/2 c Heavy Cream
  • 1/4 c Cilantro chopped
  • Salt and Pepper
  • Flour for dusting
  • Oil for sauteing

Instructions

  • Salt and pepper the prawns and dust with flour.
  • Heat the oil in a sauté pan and lightly sauté the prawns.
  • Add the garlic, sherry and stock.
  • Simmer for 1 minute and add the cream and cilantro.
  • Simmer for 1 minute and add the avocado and tomato slices.
  • When it comes to a boil, it is ready to serve.

Notes

Serve with rice or mashed potatoes.

Prawns with Orange and Fennel Seed

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Prawns with Orange and Fennel Seed

Course Appetizer

Ingredients

  • 12 pcs Coleson's Catch Raw Black Tiger Prawns 16/20 peeled 
  • 1/4 c Onion finely diced
  • 1 Tbsp garlic minced
  • 1 Tbsp olive oil
  • 1/4 tsp Fennel Seed
  • 1/2 c Tomato diced ripe
  • 1/4 c White Wine
  • 1/4 c Orange Juice
  • 1/2 tsp Orange Zest
  • Salt and Pepper

Instructions

  • In a sauté pan cook the onion in the oil until tender.
  • Add the garlic and cook lightly, do not brown.
  • Add the fennel seed, tomatoes, wine, orange juice and zest.
  • Simmer until the liquid is almost gone.
  • Add the prawns and cook until the prawns are done, about 3 minutes.
  • Season with salt & pepper to taste.

Notes

Serve with a salad.
 

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