Coleson Foods, Inc.

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Flounder Fillets with Spinach and Strawberries

Flounder Fillets

 

Print Recipe
Flounder Fillets with Spinach and Strawberries
Flounder Fillets
Course Main Dish
Servings
People
Ingredients
  • 12 oz Coleson’s Catch Flounder Fillets thawed
  • Salt and Pepper
  • Flour to dust
  • Canola oil
  • 1/3 c Chicken Broth
  • 1 tsp garlic minced
  • 1 tsp Fresh Ginger grated
  • 2 c Spinach Leaves washed
  • ½ Red Onion sliced
  • ½ c Yellow Bell Pepper thinly slice
  • 1 Tbsp Soy Sauce
  • 1 tsp Sesame Oil
  • ½ c Strawberries sliced
  • 2 tsp Sesame Seeds toasted
Course Main Dish
Servings
People
Ingredients
  • 12 oz Coleson’s Catch Flounder Fillets thawed
  • Salt and Pepper
  • Flour to dust
  • Canola oil
  • 1/3 c Chicken Broth
  • 1 tsp garlic minced
  • 1 tsp Fresh Ginger grated
  • 2 c Spinach Leaves washed
  • ½ Red Onion sliced
  • ½ c Yellow Bell Pepper thinly slice
  • 1 Tbsp Soy Sauce
  • 1 tsp Sesame Oil
  • ½ c Strawberries sliced
  • 2 tsp Sesame Seeds toasted
Flounder Fillets
Instructions
  1. Season the flounder fillets with salt and pepper and dust with flour.  
  2. Sauté in hot canola oil and set aside.
  3. In a large sauté pan heat broth, garlic and ginger.  
  4. Add spinach and toss until it just starts to go limp. Remove from heat.  
  5. Add the onion, pepper, soy sauce and sesame oil. Cover and let sit for 2-3 minutes.    
  6. Toss the spinach and vegetables to mix.
  7. Place the flounder on a plate and top with spinach and sprinkle with strawberries and sesame seeds.

Filed Under: Spring Recipes, Finfish, Flounder, Mild Flavor

Charred Rare Ahi Tuna Steak Cucumber Spinach Salad

Yellowfin Tuna

 

Print Recipe
Charred Rare Ahi Tuna Steak Cucumber Spinach Salad
Course Main Dish
Servings
People
Ingredients
  • 1 pkg Coleson’s Catch Ahi Tuna Fillets thawed
  • ½ c Cucumber seeded, peeled & diced
  • ¼ c Yellow Bell Pepper diced
  • ¼T c omato diced
  • ¼ c Red Onion diced
  • ¼ c Anaheim Pepper diced
  • 2 Tbsp Key Lime Juice
  • 2 Tbsp olive oil
  • 2 Tbsp Parsley chopped
  • 2 c Spinach Leaves
  • Salt and Pepper
Course Main Dish
Servings
People
Ingredients
  • 1 pkg Coleson’s Catch Ahi Tuna Fillets thawed
  • ½ c Cucumber seeded, peeled & diced
  • ¼ c Yellow Bell Pepper diced
  • ¼T c omato diced
  • ¼ c Red Onion diced
  • ¼ c Anaheim Pepper diced
  • 2 Tbsp Key Lime Juice
  • 2 Tbsp olive oil
  • 2 Tbsp Parsley chopped
  • 2 c Spinach Leaves
  • Salt and Pepper
Instructions
  1. Season the tuna with salt and pepper.
  2. Sear over an open flame or in a hot pan making sure it is rare.
  3. Combine the other ingredients except spinach.
  4. Dice the tuna and toss with cucumber mixture.
  5. Chill for 1 hour.
  6. Check seasoning; toss with spinach.

Filed Under: Tuna Steaks

Salmon Fillets with Kumquats and Spinach

Coho Salmon Fillets - Flash Frozen

Print Recipe
Salmon Fillets with Kumquats and Spinach
Course Main Dish
Servings
People
Ingredients
  • 12oz pkg Coleson’s Catch Salmon Fillet thawed
  • 6 pcs Kumquats sliced
  • 2 c Spinach Leaves shredded
  • 2 Tbsp Shallots
  • 1 Tbsp Butter
  • ½ c Heavy Cream
  • Salt and Pepper to taste
Course Main Dish
Servings
People
Ingredients
  • 12oz pkg Coleson’s Catch Salmon Fillet thawed
  • 6 pcs Kumquats sliced
  • 2 c Spinach Leaves shredded
  • 2 Tbsp Shallots
  • 1 Tbsp Butter
  • ½ c Heavy Cream
  • Salt and Pepper to taste
Instructions
  1. Sauté shallots in butter until clear; add kumquats and heavy cream, cook until it is thick.
  2. Add spinach, simmer until spinach is limp - check seasonings.
  3. Cook salmon any style - I like poached.
  4. Top with the sauce.  
  5. A grain would go well as a side dish.

Filed Under: Finfish, Autumn, Moderate Flavor, Salmon

Spinach Salad with Lemon and Basil Dressing and Olive Tray

Print Recipe
Spinach Salad with Lemon and Basil Dressing and Olive Tray
Course Salad
Servings
People
Ingredients
  • 4 c Spinach Leaves
  • 2/3 c Cucumber sliced
  • 2/3 c quartered artichoke hearts
  • 2/3 c Feta cheese dressing:
  • 1/3 c red wine vinegar
  • 2/3 c olive oil
  • 1 Tbsp garlic chopped
  • 3 Tbsp Basil chopped
  • 3 Tbsp Lemon Zest
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
Course Salad
Servings
People
Ingredients
  • 4 c Spinach Leaves
  • 2/3 c Cucumber sliced
  • 2/3 c quartered artichoke hearts
  • 2/3 c Feta cheese dressing:
  • 1/3 c red wine vinegar
  • 2/3 c olive oil
  • 1 Tbsp garlic chopped
  • 3 Tbsp Basil chopped
  • 3 Tbsp Lemon Zest
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
Instructions
  1. Dressing:
  2. Mix all ingredients. Will keep chilled for weeks.
Recipe Notes

A side dish of olives will provide more garnishes. Your favorite deli will have many to choose from. Select at least three.

Filed Under: Salads and Side Dishes Tagged With: Simple, Winter

Fruity Spinach and Napa Cabbage Salad

Print Recipe
Fruity Spinach and Napa Cabbage Salad
Course Salad
Servings
People
Ingredients
  • 1 c Spinach Leaves
  • 1/2 c Napa cabbage finely shredded
  • 1/2 c Fruit diced
  • 1/4 c Toasted Nuts
  • 1/4 c Dried fruit
  • Honey Dressing
Course Salad
Servings
People
Ingredients
  • 1 c Spinach Leaves
  • 1/2 c Napa cabbage finely shredded
  • 1/2 c Fruit diced
  • 1/4 c Toasted Nuts
  • 1/4 c Dried fruit
  • Honey Dressing
Instructions
  1. Combine in a bowl and drizzle with Honey Dressing.
Recipe Notes

Additional Comments:

Berries, mangoes and papayas are my favorite fruit to incorporate into a salad. Grapes, apples, and melons are also good. A dried fruit and a nut are critical. Most fruits are now available dried. We have raisins, cranberries, apricots, dates, mango, papaya, currents, pineapple, apples, pears and peaches. And the nuts! There are pine nuts, pecans, walnuts, Brazil nuts, peanuts, cashews, macadamia nuts, almonds, hazelnuts and more. Nuts always taste better toasted.

Filed Under: Salads and Side Dishes Tagged With: Simple, Spring

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