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 Roasted Fennel and Red Bell Peppers

Packaged Mahi-Mahi Fillets - Flash Frozen

Packaged Mahi-Mahi Fillets - Flash Frozen
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Mahi-Mahi with Roasted Fennel and Red Bell Peppers

Cook Time 15 minutes
Total Time 15 minutes
Servings 2 People

Ingredients

  • 2 pcs Coleson’s Catch Mahi-Mahi Fillets thawed
  • 1 cup Fennel Root sliced
  • 1/2 cup Red Bell Pepper sliced
  • 1/2 cup Yellow Onion sliced
  • 2 tbsp Butter
  • 1 tbsp Fennel Seed chopped
  • Salt and Pepper to taste

Instructions

  • Melt the butter, toss in the vegetables and add seasonings. 
  • Spread out evenly on a sheet pan; bake at 400° for 15 minutes or until the fennel is tender. 
  • Cook the fish, any style. 
  • Can be cooked with the vegetables.

Baked Sea Bass with Root Vegetables

Chilean Sea Bass

Chilean Sea Bass
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Baked Sea Bass with Root Vegetables

Cook Time 20 minutes
Total Time 20 minutes
Servings 2 People

Ingredients

  • 1 pkg Coleson's Catch Sea Bass
  • 3 cup root vegetables grated 
  • 1/2 cup Green Onion diced 
  • olive oil
  • Pinch thyme
  • Salt and Pepper

Instructions

  • Salt and pepper the Sea Bass and place in a baking dish. 
  • Toss the rest of the ingredients together and sprinkle over the fish. 
  • Bake at 400° for 20 minutes.

Notes

Root Vegetables are any vegetable that grows under ground. They are typically very firm.  I like to mix them for a good color combination: Carrots, parsnip and celeriac.  Potatoes can be mixed in, of course. For those who are not fond of the root vegetables, squash can be substituted.

Steamed Sea Bass with Vegetables and Ginger

Chilean Sea Bass

Chilean Sea Bass
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Steamed Sea Bass with Vegetables and Ginger

Cook Time 5 minutes
Total Time 5 minutes
Servings 2 People

Ingredients

  • 1 pkg Coleson's Catch Sea Bass thawed 
  • 1/4 cup Green Onion sliced 
  • 1/3 cup Carrot peeled & sliced
  • 1 cup Cabbage sliced 
  • 1/4 cup Red Bell Pepper diced 
  • 1/2 cup Mushrooms sliced 
  • 1 tbsp garlic chopped 
  • 1 tbsp Ginger grated 
  • 2 tbsp Soy Sauce
  • 1/4 tsp Red Chilies crushed 
  • 1/4 cup Chicken Broth
  • Salt and Pepper

Instructions

  • Place all ingredients into a sauce pan except the sea bass and bring to a boil. 
  • Place the fish in the pan and cover and simmer for 5-8 minutes depending on the thickness of the fish.
  • Can be served as is or with rice.

Barramundi with Spinach and Lemon

Chilean Sea Bass
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Barramundi with Spinach and Lemon

Cook Time 20 minutes
Total Time 20 minutes
Servings 2 People

Ingredients

  • 1 pkg Coleson's Catch Barramundi
  • 3 cup spinach leaves
  • 1/2 cup Feta cheese crumbled
  • 1/4 cup Kalamata olives chopped 
  • Salt and pepper
  • 1 tbsp lemon juice

Instructions

  • Place half the spinach in the bottom of a casserole dish.
  • Place the Barramundi on bed of spinach and top with the remaining spinach.
  • Sprinkle with the rest of the ingredients. 
  • Cover and bake at 400° for 20 minutes.

Barramundi with Mushrooms and Capers

Chilean Sea Bass
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Barramundi with Mushrooms and Capers

Cook Time 20 minutes
Total Time 20 minutes
Servings 2 People

Ingredients

  • 1 pkg Coleson's Catch Barramundi
  • 1 cup assorted mushrooms sliced
  • 1 tbsp capers
  • 1 tsp garlic chopped
  • 1/4 cup Marsala wine
  • 2 tbsp butter
  • Salt and pepper

Instructions

  • Put all ingredients in a casserole dish with the Barramundi on top.
  • Cover and bake at 400° for 20 minutes.

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