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Cod Fillets with Roasted Pumpkin

Cod Fillets

Print Recipe
Cod Fillets with Roasted Pumpkin
Course Main Dish
Servings
People
Ingredients
  • 12 oz pkg Coleson’s Catch Cod Fillets thawed
  • 2 Tbsp Butter
  • 2 c Cooking Pumpkin peeled, seeded, diced
  • 2 Tbsp Butter melted
  • ½ tsp Allspice
  • ½ tsp Thyme
  • ½ c Red Onion diced
  • ⅓ c Chicken Stock
  • Flour
  • Salt and Pepper to taste
Course Main Dish
Servings
People
Ingredients
  • 12 oz pkg Coleson’s Catch Cod Fillets thawed
  • 2 Tbsp Butter
  • 2 c Cooking Pumpkin peeled, seeded, diced
  • 2 Tbsp Butter melted
  • ½ tsp Allspice
  • ½ tsp Thyme
  • ½ c Red Onion diced
  • ⅓ c Chicken Stock
  • Flour
  • Salt and Pepper to taste
Instructions
  1. Toss pumpkin, onion, allspice, thyme, salt and pepper with melted butter and place on a sheet pan large enough in a single layer.
  2. roast at 400° until golden brown - about 30 minutes. Remove from oven.
  3. Pour broth on the tray. Use a rubber spatula to de-glaze all the yummy goodness stuck to the pan.  If it needs more liquid add more broth.
  4. Pat the cod dry, season with salt and pepper. Dust with flour.  
  5. Melt butter in a saucepan. Add the cod just as the butter starts to brown and flip the fish when the flour turns brown.  
  6. The cod will cook quickly- usually the fillets are fairly thin.  
  7. Top with the pumpkin.  
  8. A salad or fresh vegetable is a nice side dish.

Filed Under: Autumn, Cod, Finfish, Mild Flavor

Mussels on the Half Shell with Acorn Squash

Kono Mussels

Print Recipe
Mussels on the Half Shell with Acorn Squash
Course Main Dish
Cook Time 12-13 minutes
Servings
People
Ingredients
  • 12 pcs Coleson’s Catch Mussels on the Half Shell thawed
  • 2 c Chicken Broth
  • 1 c Acorn Squash diced, peeled, and seeded
  • ½ c Yellow Onion diced
  • 1 Tbsp Butter
  • 1 Tbsp Ginger fresh & grated
  • 1 tsp Ground Allspice
  • ½ tsp Thyme
  • Salt and Pepper to taste
Course Main Dish
Cook Time 12-13 minutes
Servings
People
Ingredients
  • 12 pcs Coleson’s Catch Mussels on the Half Shell thawed
  • 2 c Chicken Broth
  • 1 c Acorn Squash diced, peeled, and seeded
  • ½ c Yellow Onion diced
  • 1 Tbsp Butter
  • 1 Tbsp Ginger fresh & grated
  • 1 tsp Ground Allspice
  • ½ tsp Thyme
  • Salt and Pepper to taste
Instructions
  1. Sauté onion in butter until clear, add chicken broth, bring to a boil.  
  2. Add all other ingredients except mussels and simmer for 10 minutes.  
  3. Add the mussels and simmer until heated through-2-3 minutes.  
  4. Adjust seasonings and garnish with fresh chopped parsley.

Filed Under: Autumn, Mussels, Shellfish

Tilapia with Sauteed Beets and Turnips

Tilapia Fillets

Print Recipe
Tilapia with Sauteed Beets and Turnips
Course Main Dish
Servings
People
Ingredients
  • 12 oz Coleson's Catch Tilapia Fillets thawed
  • ¾ c beets sliced, boiled, and peeled
  • ¾ c turnips sliced and boiled
  • ½ c beet greens  shredded and blanched--keep warm
  • ½ c Onions diced
  • 3 Tbsp Butter
  • ¼ tsp Thyme
  • ½ c Chicken Broth
  • Salt and Pepper
Course Main Dish
Servings
People
Ingredients
  • 12 oz Coleson's Catch Tilapia Fillets thawed
  • ¾ c beets sliced, boiled, and peeled
  • ¾ c turnips sliced and boiled
  • ½ c beet greens  shredded and blanched--keep warm
  • ½ c Onions diced
  • 3 Tbsp Butter
  • ¼ tsp Thyme
  • ½ c Chicken Broth
  • Salt and Pepper
Instructions
  1. In a saute pan, saute the beets in butter until they start to brown, set aside and keep warm. 
  2. Saute the beets greens in the same way.  Keep them separate to keep the colors crisp. 
  3. In a sauté pan, saute the onions in the 1 Tbsp butter until golden brown. 
  4. Add the chicken broth, thyme, and tilapia. Cover and simmer until the tilapia is done. 
  5. Place the tilapia in a flat bowl and alternate the beet and turnips on top, sprinkle with the greens and pour the liquid over. 
  6. If you really like the greens, you can use more of them as a bed.

Filed Under: Finfish, Mild Flavor, Tilapia, Winter Fish Recipes

Salmon Fillets with Kale and Cashews

Coho Salmon Fillets - Flash Frozen

Print Recipe
Salmon Fillets with Kale and Cashews
Course Main Dish
Servings
People
Ingredients
  • 1 package Salmon Fillets thawed
  • ½ c Onion diced
  • ½ c Red Bell Pepper diced
  • 1 Tbsp garlic minced
  • ½ c Carrot diced
  • 2 c Kale thinly sliced
  • ½ c Chicken Broth
  • 2 Tbsp cider vinegar
  • ½ tsp Thyme
  • ½ c salted roasted cashews chopped
  • 12-20 whole salted roasted cashews for garnish
  • Oil
  • Salt and Pepper
Course Main Dish
Servings
People
Ingredients
  • 1 package Salmon Fillets thawed
  • ½ c Onion diced
  • ½ c Red Bell Pepper diced
  • 1 Tbsp garlic minced
  • ½ c Carrot diced
  • 2 c Kale thinly sliced
  • ½ c Chicken Broth
  • 2 Tbsp cider vinegar
  • ½ tsp Thyme
  • ½ c salted roasted cashews chopped
  • 12-20 whole salted roasted cashews for garnish
  • Oil
  • Salt and Pepper
Instructions
  1. Saute the onion in oil until clear, add bell peppers and garlic and cook but don’t brown.
  2. Add the carrot, kale, broth, vinegar, chopped cashews and thyme and simmer until carrots are tender.
  3. Adjust seasonings as desired.
  4. Cook salmon any style and top with kale and garnish with whole cashews.
  5. Serve with starch of choice.

Filed Under: Autumn, Moderate Flavor, Salmon

Whole Tilapia Escabeche

Tilapia Fillets

Print Recipe
Whole Tilapia Escabeche
Course Main Dish
Cook Time 15-20 minutes
Servings
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
Course Main Dish
Cook Time 15-20 minutes
Servings
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
  1. Rinse the fish, pat dry.
  2. Score the fish on both sides with a deep "tick- tac-toe" cut.
  3. Season with salt and pepper and coat with flour.
  4. 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.
  5. Saute the onions and peppers until limp-add all other items, bring to a boil.
  6. Place the fish in a baking dish and cover with the onion mixture-cover and bake until tender-15-20 minutes.
Recipe 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.

Filed Under: Specialty Fish, Tilapia Tagged With: Simple, Spring

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