Coleson Foods, Inc.

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Coho Salmon Fillets with Roasted Fennel Root

Print Recipe
Coho Salmon Fillets with Roasted Fennel Root
Coho Salmon Fillets - Flash Frozen
Course Main Dish
Servings
people
Ingredients
  • 12 oz Coleson’s Catch Coho Salmon Fillets thawed
  • 1 Fennel Bulb medium sized, sliced
  • ½ Yellow Onion sliced
  • 1 Carrot peeled and sliced
  • olive oil
  • ½ tsp Caraway Seeds
  • 1 tsp garlic chopped
  • 1 tsp Lemon Zest chopped
  • Salt and Pepper
Course Main Dish
Servings
people
Ingredients
  • 12 oz Coleson’s Catch Coho Salmon Fillets thawed
  • 1 Fennel Bulb medium sized, sliced
  • ½ Yellow Onion sliced
  • 1 Carrot peeled and sliced
  • olive oil
  • ½ tsp Caraway Seeds
  • 1 tsp garlic chopped
  • 1 tsp Lemon Zest chopped
  • Salt and Pepper
Coho Salmon Fillets - Flash Frozen
Instructions
  1. Pre heat oven to 400°
  2. Season salmon fillets with salt then coat with olive oil.  
  3. In a bowl toss the fennel, onion and carrot with salt, pepper and olive oil.
  4. Chop the caraway seed, garlic and zest until it is a paste, adding a little olive oil. Place the salmon flesh side down on one side of a greased sheet pan and spread the fennel mixture out along side it.  
  5. Roast in the oven stirring the vegetables occasionally until tender and slightly brown.
  6. Once the salmon flesh is golden, turn it over and spread a bit of the caraway past on top.
  7. Toss the rest of it with the vegetables and continue to cook.
  8. If the salmon is thin it might be done before the vegetables, if so, remove it.  
Recipe Notes

Serve with a side salad.

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

Coho Salmon Fillets with Swiss Chard and Bacon

Print Recipe
Coho Salmon Fillets with Swiss Chard and Bacon
Coho Salmon Fillets - Flash Frozen
Course Main Dish
Cook Time 4-5 minutes
Servings
People
Ingredients
  • 12 oz Coleson’s Catch Coho Salmon Fillets thawed
  • 3 inch slices Bacon cut into ½strips
  • ½ Yellow Onion diced
  • 1 Tbsp garlic minced
  • 2 c Swiss chard washed, shredded
  • ½ c Chicken Broth
  • 1 Tbsp balsamic vinegar
  • Salt and Pepper
Course Main Dish
Cook Time 4-5 minutes
Servings
People
Ingredients
  • 12 oz Coleson’s Catch Coho Salmon Fillets thawed
  • 3 inch slices Bacon cut into ½strips
  • ½ Yellow Onion diced
  • 1 Tbsp garlic minced
  • 2 c Swiss chard washed, shredded
  • ½ c Chicken Broth
  • 1 Tbsp balsamic vinegar
  • Salt and Pepper
Coho Salmon Fillets - Flash Frozen
Instructions
  1. In a large sauté pan cook the bacon until crisp and remove bacon.  
  2. Sauté the onion until it is golden brown.
  3. Add the garlic and stir for 1 minute.  
  4. Add the Swiss chard, bacon and chicken broth and cover. Cook until limp.
  5. Add the vinegar, salt and pepper.  
  6. Place the salmon flesh side down and press into the chard, cover and simmer for 4-5 minutes or until salmon is cooked.  
  7. Add chicken broth if needed.
  8. Serve with polenta.

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

Flounder Fillets with Asparagus and Mushrooms

Print Recipe
Flounder Fillets with Asparagus and Mushrooms
Flounder Fillets
Course Main Dish
Cook Time 10 minutes
Servings
People
Ingredients
  • 12 oz Coleson’s Catch Flounder Fillets thawed
  • 8 Large Asparagus Spears cut into 1 inch pieces
  • 8 Crimini Mushrooms medium-sized, quartered
  • ½ Yellow Onion medium-sized, sliced
  • ½ Red Bell Pepper sliced
  • 1 Tbsp garlic chopped
  • 1 Tbsp Fresh Ginger grated
  • ¼ c Sake
  • 1 Tbsp Soy Sauce
  • 1 tsp Sesame Oil
  • 1 tsp Sesame Seeds toasted
  • Salt and Pepper
  • Canola oil
  • Cornstarch to dust
Course Main Dish
Cook Time 10 minutes
Servings
People
Ingredients
  • 12 oz Coleson’s Catch Flounder Fillets thawed
  • 8 Large Asparagus Spears cut into 1 inch pieces
  • 8 Crimini Mushrooms medium-sized, quartered
  • ½ Yellow Onion medium-sized, sliced
  • ½ Red Bell Pepper sliced
  • 1 Tbsp garlic chopped
  • 1 Tbsp Fresh Ginger grated
  • ¼ c Sake
  • 1 Tbsp Soy Sauce
  • 1 tsp Sesame Oil
  • 1 tsp Sesame Seeds toasted
  • Salt and Pepper
  • Canola oil
  • Cornstarch to dust
Flounder Fillets
Instructions
  1. Pre heat oven to 400°
  2. Season Flounder with salt and pepper; dust with cornstarch.  
  3. Sauté until golden and set aside in a glass baking dish.
  4. Sauté onion until clear, add the mushrooms and sauté until brown.  
  5. Add the peppers, garlic and ginger and stir until limp.
  6. Add asparagus, sake, soy sauce, sesame oil and sesame seeds to the pan, bring to a boil.
  7. Pour over the flounder and bake for 10 minutes.  
  8. Serve with rice or other grain.

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

Cod Fillets Cabbage and Dill

Cod Fillets

Print Recipe
Cod Fillets Cabbage and Dill
Cod Fillets
Course Main Dish
Servings
People
Ingredients
  • 12 oz Coleson’s Catch Cod Fillets thawed
  • Splash of Oil
  • Flour to coat
  • Salt and Pepper
  • 1 Tbsp Butter
  • ¼ c Yellow Onion diced
  • 2 c Green Cabbage shredded
  • 2 Tbsp Fresh Dill chopped
  • ½ c Chicken Broth
  • ½ c cream cheese cut into cubes
Course Main Dish
Servings
People
Ingredients
  • 12 oz Coleson’s Catch Cod Fillets thawed
  • Splash of Oil
  • Flour to coat
  • Salt and Pepper
  • 1 Tbsp Butter
  • ¼ c Yellow Onion diced
  • 2 c Green Cabbage shredded
  • 2 Tbsp Fresh Dill chopped
  • ½ c Chicken Broth
  • ½ c cream cheese cut into cubes
Cod Fillets
Instructions
  1. Dry the cod fillets with paper towel, season with salt and pepper and dust with flour. Sauté in oil, set aside.
  2. In a saucepan sauté the onion in butter until clear. Add the cabbage and broth and cover.  
  3. Cook until al dente and add the dill and cream cheese turn off heat stir and cover. After a few minutes stir again. The cream cheese should be mostly melted but not all the way.  
  4. Place the cod in a shallow bowl and cover with the cabbage.

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

Mahimahi Fillets with Sautéed Butter Lettuce and Baby Peas

Packaged Mahi-Mahi Fillets - Flash Frozen

Print Recipe
Mahimahi Fillets with Sautéed Butter Lettuce and Baby Peas
Packaged Mahi-Mahi Fillets - Flash Frozen
Course Main Dish
Servings
People
Ingredients
  • 1 pkg Coleson’s Catch Mahimahi Fillets, thawed
  • ½ c Yellow Onion diced
  • 2 Tbsp Butter
  • ¼ c Chicken Broth
  • 2 c Butter Lettuce sliced butter lettuce
  • 1 c Baby Peas
  • Heavy Cream splash
  • Salt and Pepper to taste
Course Main Dish
Servings
People
Ingredients
  • 1 pkg Coleson’s Catch Mahimahi Fillets, thawed
  • ½ c Yellow Onion diced
  • 2 Tbsp Butter
  • ¼ c Chicken Broth
  • 2 c Butter Lettuce sliced butter lettuce
  • 1 c Baby Peas
  • Heavy Cream splash
  • Salt and Pepper to taste
Packaged Mahi-Mahi Fillets - Flash Frozen
Instructions
  1. Season Mahimahi with salt and pepper.  
  2. Melt butter in a saucepan and sear Mahimahi. Add onions sauté until clear.
  3. Add chicken broth and lettuce; cover and cook until lettuce is limp and Mahimahi cooked.  
  4. Remove Mahimahi.  
  5. Add the peas and cream and cook until peas are bright green and al dente, adding more cream if needed.  
  6. Serve vegetable mix over or under Mahimahi with a grain side dish.

Filed Under: Finfish, Mahi-Mahi, Mild Flavor

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