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.

Chickpea, Lemon and Garlic Soup

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Chickpea, Lemon and Garlic Soup

Course Soup
Cook Time 5 minutes
Total Time 5 minutes
Servings 2 People

Ingredients

  • 2 c cooked chickpeas
  • 1/2 c Yellow Onion diced
  • 1/4 c olive oil
  • 4 c Chicken Broth
  • 2 Tbsp garlic chopped
  • 1/4 c Lemon Juice
  • 1 Tbsp Lemon Zest
  • 1/4 c Dill chopped
  • Salt and Pepper

Instructions

  • Sauté the onions in the olive oil, add all ingredients and bring to a boil.
  • Simmer for 5 minutes and adjust seasoning.

Notes

As a side dish, cook using only 1 c of chicken broth to make it thicker. Or you may add prawns for a better presentation.

Curried Butternut Squash

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Curried Butternut Squash

Servings 2 People

Ingredients

  • 4 c butternut squash diced
  • 2/3 c chicken or vegetable broth
  • 1/2 c yellow onion diced
  • 1 Tbsp Curry Powder
  • 2 Tbsp Butter

Instructions

  • Bring the broth to a boil with the onion and curry.
  • Add the butternut squash and cover.
  • Cook until tender, add butter.
  • I like it chunky but it can also be served pureed.
  • Season with salt and pepper.

Whole Tilapia Escabeche

Tilapia Fillets

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Whole Tilapia Escabeche

Course Main Dish
Cook Time 15 minutes
Total Time 15 minutes
Servings 2 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

  • Rinse the fish, pat dry.
  • Score the fish on both sides with a deep "tick- tac-toe" cut.
  • Season with salt and pepper and coat with flour.
  • 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.
  • Saute the onions and peppers until limp-add all other items, bring to a boil.
  • Place the fish in a baking dish and cover with the onion mixture-cover and bake until tender-15-20 minutes.

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.

Whole Curried Tilapia

Whole Tilapia small - Bagged

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Whole Curried Tilapia

Course Main Dish

Ingredients

  • 1 pkg Coleson's Catch Whole Tilapia
  • 1/2 c Yellow Onion diced
  • Flour
  • Oil
  • 2 tsp Curry Powder
  • 1/2 c Chicken Broth
  • 1/2 c Coconut Milk
  • 1 Tbsp Peanut Butter
  • 2 Tbsp Coconut shredded

Instructions

  • Rinse the fish and pat dry. Score both sides of the fish with a deep "tic-tac-toe" cut.
  • Season with salt and pepper and coat with flour.
  • Saute in oil until crisp, remove from pan and set aside.
  • In a fresh pan, saute the onions until tender, add curry powder.
  • Saute but don't brown, add the other items and bring to a boil.
  • Add the sauteed Tilapia to the curry and simmer turning the fish now and then.
  • Adjust seasonings and thickness of sauce as desired.

Notes

Sides:
Rice, Bulgur or quinoa. Garnishes for curry are numerous-some personal favorites include chopped peanuts, chutney, shredded coconut and diced banana mixed with apricot jam. Another is a type of chili pepper to spice it up.

Enchiladas with Shrimp and Green Sauce

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Enchiladas with Shrimp and Green Sauce

Course Main Dish
Cook Time 40 minutes
Total Time 40 minutes

Ingredients

  • 1 Lb. Coleson's Catch 26/30 EZ Peel Shrimp
  • 1 pkg Corn Tortillas
  • 2-3 c Green Enchilada Sauce
  • 2 c Jack Cheese grated
  • 2 Tbsp Butter
  • 2 c Yellow Onion diced
  • 1/2 c Black Olives sliced
  • 1/2 c Cilantro chopped

Instructions

  • Peel shrimp and lightly saute in half the butter, set aside.
  • Saute the onions in the rest of the butter and set aside.
  • Pour some of the enchilada sauce on a deep plate or shallow bowl.
  • Dip both sides of a tortilla in the sauce, place on another plate, and fill with a bit of shrimp, cheese, and cilantro.
  • Roll into a log shape and place in an oblong glass dish that has a bit of sauce on the bottom.
  • Repeat with remaining tortillas.
  • Pour remaining sauce over the finished dish and sprinkle with cheese and olives.
  • Cover with foil and bake at 350 degrees F. for 40 minutes or until heated through and bubbly.

Notes

For my personal use I find the quality of the canned green enchilada sauce available retail just fine. If you are more of a purist, then feel free to prepare a sauce with fresh green chili peppers. Please note: how much sauce you need will depend on how wet you like your finished product. I use 3 cups.

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