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.

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Tuna Steaks with Chopped Peaches and Tarragon

Print Recipe
Tuna Steaks with Chopped Peaches and Tarragon
Yellowfin Tuna
Course Main Dish
Servings
People
Ingredients
  • 1 pkg Coleson’s Catch Tuna Steaks
  • 1½ c Peaches room temperature diced
  • ½ c red cherries pitted diced room temperature
  • 1 Tbsp Tarragon chopped
  • 2 Tsp Lime Juice
  • 3 tbsp Honey
  • 6 leaves Butter Lettuce
  • lime wedges to garnish
  • Salt and Pepper
  • Splash Sesame Oil
Course Main Dish
Servings
People
Ingredients
  • 1 pkg Coleson’s Catch Tuna Steaks
  • 1½ c Peaches room temperature diced
  • ½ c red cherries pitted diced room temperature
  • 1 Tbsp Tarragon chopped
  • 2 Tsp Lime Juice
  • 3 tbsp Honey
  • 6 leaves Butter Lettuce
  • lime wedges to garnish
  • Salt and Pepper
  • Splash Sesame Oil
Yellowfin Tuna
Instructions
  1. Blend the lime juice and honey.  In a bowl, toss all ingredients except tuna.
  2. Season the tuna with salt and pepper, rub with sesame oil. 
  3. Cook over an open flame or pan sear.  Cook to a rare to medium temp.
  4. Place 3 lettuce leaves on 2 plates, place the tuna on top and garnish with peaches—it can be in a sprinkle or a diagonal strip across the plate.
  5. Garnish with lime wedges.

Filed Under: Finfish, Moderate Flavor, Summer, Tuna Steaks

Cod Fillets with Watercress Cream

Cod Fillets

Print Recipe
Cod Fillets with Watercress Cream
Course Main Dish
Servings
People
Ingredients
  • 1 pkg Coleson’s Catch Cod Fillets thawed
  • ¼ c Shallots diced
  • 2 tbsp Butter
  • ½ c Chicken Broth
  • 1 c Watercress chopped
  • 2 tbsp Tarragon chopped
  • ½ c Heavy Cream
  • ½ c Tomatoes diced
  • Salt and Pepper
Course Main Dish
Servings
People
Ingredients
  • 1 pkg Coleson’s Catch Cod Fillets thawed
  • ¼ c Shallots diced
  • 2 tbsp Butter
  • ½ c Chicken Broth
  • 1 c Watercress chopped
  • 2 tbsp Tarragon chopped
  • ½ c Heavy Cream
  • ½ c Tomatoes diced
  • Salt and Pepper
Instructions
  1. Sauté shallots in butter until clear.  Add broth, watercress and tarragon.  Simmer until tender.
  2. Puree in a blender or food processor.  Add the heavy cream and simmer until it starts to thicken. 
  3. Season cod with salt and pepper.
  4. Add to the sauce and simmer until cooked depending on the thickness of the cod.
  5. Top with diced tomatoes.

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

Coho Salmon Fillets with Asparagus and Strawberries

Coho Salmon Fillets - Flash Frozen

Print Recipe
Coho Salmon Fillets with Asparagus and Strawberries
Course Main Dish
Cook Time 5-8 minutes
Servings
People
Ingredients
  • 1 pkg Coleson’s Catch Coho Samon Fillets thawed
  • ¼ c Dry White Vermouth
  • ¼ c Chicken Broth
  • 1 tbsp Tarragon chopped
  • 12 Asparagus spears
  • 3 in Large Strawberries slicedcircles
Course Main Dish
Cook Time 5-8 minutes
Servings
People
Ingredients
  • 1 pkg Coleson’s Catch Coho Samon Fillets thawed
  • ¼ c Dry White Vermouth
  • ¼ c Chicken Broth
  • 1 tbsp Tarragon chopped
  • 12 Asparagus spears
  • 3 in Large Strawberries slicedcircles
Instructions
  1. In a sauté pan, bring the vermouth, broth, and tarragon to a boil.
  2. Place the salmon in pan meat-down with the asparagus and cover.  Simmer for 5-8 minutes depending on the thickness of the salmon. 
  3. Remove the skin from the salmon and place on a plate and criss-cross the asparagus spears on top and garnish with the strawberries. 
  4. Pour the poaching liquid over the top.

Filed Under: Finfish, Moderate Flavor, Salmon, Spring Recipes

Flounder with Gingered Sweet Potatoes on Spinach

Flounder Fillets

Print Recipe
Flounder with Gingered Sweet Potatoes on Spinach
Course Main Dish
Servings
People
Ingredients
  • 12 oz Coleson’s Catch Flounder Fillets thawed
  • 2 Tbsp Shallots minced
  • ¼ c Champagne Vinegar
  • ¼ c pure olive oil not extra virgin
  • 1 1/2 cooked and still warm sweet potato (not yam) diced
  • 1 tsp Tarragon fresh chopped
  • 1 Tbsp Ginger grated, fresh, peeled
  • 2 cups fresh spinach
  • Salt and Pepper
  • Flour to dust
  • Oil
Course Main Dish
Servings
People
Ingredients
  • 12 oz Coleson’s Catch Flounder Fillets thawed
  • 2 Tbsp Shallots minced
  • ¼ c Champagne Vinegar
  • ¼ c pure olive oil not extra virgin
  • 1 1/2 cooked and still warm sweet potato (not yam) diced
  • 1 tsp Tarragon fresh chopped
  • 1 Tbsp Ginger grated, fresh, peeled
  • 2 cups fresh spinach
  • Salt and Pepper
  • Flour to dust
  • Oil
Instructions
  1. Bring the vinegar and shallots to a boil, add oil and a pinch of salt and pepper. Set aside and keep warm.
  2. Toss the hot sweet potatoes with the tarragon and ginger. Set aside and keep warm. 
  3. Season the flounder and dust with flour.  Saute in hot oil to a golden brown. 
  4. Place the flounder on a bed of spinach, then arrange the warm sweet potatoes on top either in a scatter pattern or a straight line and drizzle it all with hot dressing and top with garnishes.
Recipe Notes

Garnish suggestions:  orange segments or mandarin segments, sun-dried cranberries, toasted almond or pecans.

Filed Under: Finfish, Flounder, Winter Fish Recipes

Sweet Potato Salad

Print Recipe
Sweet Potato Salad
Course Side Dish
Servings
People
Ingredients
  • 3 c Sweet Potato cooked diced
  • 1/3 c white wine vinegar
  • 2/3 c olive oil
  • 1 Tbsp Shallots chopped
  • 2 Tbsp Tarragon fresh chopped
  • 1/2 Honey
  • Salt and Pepper
Course Side Dish
Servings
People
Ingredients
  • 3 c Sweet Potato cooked diced
  • 1/3 c white wine vinegar
  • 2/3 c olive oil
  • 1 Tbsp Shallots chopped
  • 2 Tbsp Tarragon fresh chopped
  • 1/2 Honey
  • Salt and Pepper
Instructions
  1. Make a dressing by whisking all ingredients together other than the potatoes.
  2. Pour over the still warm potatoes and chill.

Filed Under: Salads and Side Dishes Tagged With: Simple, Summer Seafood Recipes

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