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.

Coho Salmon with Wilted Field Greens

Coho Salmon Fillets - Flash Frozen

Coho Salmon Fillets - Flash Frozen
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Coho Salmon with Wilted Field Greens

Servings 2 People

Ingredients

  • 1 pkg Coleson’s Catch Coho Salmon Fillets thawed
  • 4 c Baby Field Greens
  • 6 slices Tomato ripe
  • 6 slices Cucumber
  • 1/4 c balsamic vinegar
  • 1/4 c water
  • 2 Tbsp Sugar
  • 2 Tbsp Shallots chopped
  • Salt and Pepper
  • 1/3 c Parsley chopped

Instructions

  • Cook the salmon any style and set aside.
  • Arrange the baby field greens, tomatoes and cucumbers attractively on the plate.
  • In a saucepan, bring the vinegar, water, sugar, shallots and seasonings to a boil.
  • Drizzle the vegetables with half of the dressing.
  • Place the salmon on top and drizzle with the rest of the dressing.
  • Sprinkle with chopped parsley.

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.

Pickled Curried Chilean Sea Bass

Chilean Sea Bass

Chilean Sea Bass
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Pickled Curried Chilean Sea Bass

Cook Time 15 minutes
Total Time 15 minutes
Servings 2 People

Ingredients

  • 12 oz Coleson's Catch Chilean Sea Bass
  • 1 large onion sliced
  • 1 tbsp Oil
  • 1 tbsp Curry Powder
  • 1/3 cup Vinegar
  • 1 tsp Sugar
  • 1/4 tsp Chili Flakes crushed
  • 1/2 tsp Salt
  • 1 bay leaf
  • 1/2 tsp whole allspice

Instructions

  • Sprinkle the fillets with salt and bake at 350 for 15 minutes. 
  • Saute the onion in the oil until golden brown. 
  • Add curry powder, vinegar, sugar, chili flakes, bay leaf, allspice, salt and pepper. 
  • Simmer all for a few minutes. 
  • Place the fish in a non-tarnishing container-glass, earthenware, or plastic-and pour the hot curried vinegar over the fish.
  • Chill for 24 hours.

Greek Style Sea Bass

Chilean Sea Bass

Chilean Sea Bass
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Greek Style Sea Bass

Servings 4 People

Ingredients

  • 2 lb Coleson's Catch Chilean Sea Bass cut into strips
  • 6 tbsp olive oil divided
  • 1 medium yellow onion chopped
  • 1 clove garlic chopped
  • 8 medium tomatoes or 2 1/2 cans tomatoes puree
  • 1/4 tsp Sugar
  • 2 tbsp Butter
  • 2 tbsp Cognac
  • 2 tbsp Ouzo
  • 1/4 lb Feta Cheese sliced or diced
  • 2 tbsp Parsley finely chopped
  • Salt and Pepper to taste

Instructions

  • Put the tomatoes through a sieve or food mill. 
  • Heat four tablespoons of the oil in a heavy saucepan. 
  • Cook the onion and garlic until very lightly browned. 
  • Add the tomatoes, salt, pepper, and sugar and cook over moderate heat until thick, about 30 minutes.  Preheat the oven to 425. 
  • Melt the butter and remaining oil in a large, heavy skillet.
  • Saute the Sea Bass until just done. 
  • Add the Cognac and Ouzo, heat and flame the Sea Bass. 
  • Place the Sea Bass in a casserole. 
  • Cover with the tomato sauce, then with feta cheese. 
  • Sprinkle with parsley and bake until well heated, about 10 minutes. 
  • Serve over pasta.

Baked Catfish with Beets

Catfish Fillets

Catfish Fillets
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Baked Catfish with Beets

Cook Time 20 minutes
Total Time 20 minutes
Servings 4 People

Ingredients

  • 2 lbs. catfish fillets salt and pepper
  • 4 fresh beets with greens
  • 1/2 cup Onion diced
  • 1/4 cup fresh basil chopped
  • 2 Tbsp. Oil
  • 1/4 cup balsamic vinegar
  • 1/3 cup Sugar
  • 1/2 cup Chicken Stock
  • 2 Tbsp. Cornstarch

Instructions

  • Sear the seasoned catfish in a hot pan and place in a glass baking dish.
  • Remove the beet stems from the root and boil the root in salted water until tender.
  • Cool in cold water; Remove the skins and dice.
  • Shred the beet greens and stems.
  • Sauté the onion in the oil; add the greens and basil and cook until wilted.
  • Add the vinegar, sugar and stock and bring to a boil.
  • Salt and pepper to taste.
  • Add a bit of water to the cornstarch and thicken the mixture.
  • Pour over the catfish, cover and bake for 20 minutes at 400°.
  • Serve with rice.

Notes

This delicious, healthy and easy to prepare recipe is also excellent for other Coleson's Catch® seafood items like Halibut, Tuna, Mahi-Mahi, Chilean Sea Bass, Swordfish, Orange Roughy and Tilapia. Enjoy our unique baked catfish with beets!

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