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.

Tuna Steaks with Curried Peanut Sauce

Yellowfin Tuna
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Tuna Steaks with Curried Peanut Sauce

Course Main Dish
Servings 2 People

Ingredients

  • 12 oz pkg Coleson’s Catch Tuna Steaks
  • 1/2 c Yellow Onion diced 
  • 1 tsp Curry Powder
  • 1/2 tsp Fresh Ginger grated
  • 1 Tbsp Butter
  • 2/3 c Chicken Broth
  • 1/4 c Chunky Peanut Butter
  • 1/4 c Coconut Flakes
  • Salt and Pepper

Instructions

  • In a medium sauce pan sauté the onion in butter until clear.
  • Add curry powder and ginger.
  • Sauté but don't brown.
  • Add chicken broth and bring to a boil.
  • Add the peanut butter and coconut flakes.
  • Whisk until smooth. 
  • Season the tuna with salt and pepper and sear in a hot sauté pan - cook it rare! 

Notes

Serve the Tuna, the Curried Peanut Sauce with rice, bulgur or couscous and a fresh vegetable or salad on the side.

Ahi Tuna with Tomatoes and Dill Seed

Yellowfin Tuna

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Ahi Tuna with Tomatoes and Dill Seed

Course Main Dish
Servings 2 People

Ingredients

  • 1 pkg Coleson’s Catch Ahi Tuna
  • 1/2 cup Yellow Onion diced
  • 2 Tbsp Oil
  • 1 cup Tomato diced
  • 1/4 c Chicken Stock
  • 1/4 tsp Dill Seed
  • 1 Tbsp dill weed chopped
  • Salt and Pepper

Instructions

  • Sauté onion in oil until clear.
  • Add tomatoes and cook until warmed through.
  • Add chicken stock and dill seed, simmer until liquid is gone.
  • Adjust seasonings.
  • Cook Ahi Tuna, any style.
  • Top with tomatoes and sprinkle with dill weed.

Notes

Serve with rice, bulgur or a salad.

Honey Tabasco Swordfish Skewers

Swordfish Steaks

Swordfish Steaks
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Honey Tabasco Swordfish Skewers

Servings 2 People

Ingredients

  • 1 lb boneless skinless Coleson's Catch Swordfish Fillets
  • 1/4 c Honey
  • 2 Tbsp Tabasco sauce
  • 1/4 c barbeque sauce
  • 1 Yellow Onion

Instructions

  • Cut the swordfish into squares.
  • Cut the onion into strips a bit smaller than the fish and put on the stick in an onion, fish and onion pattern.
  • Mix the other ingredients together and marinate the skewers overnight.

Salmon Steaks with Caramelized Onions

Wild Salmon Steaks - Bagged

Coho Salmon Fillets - Flash Frozen
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Salmon Steaks with Caramelized Onions

Servings 2 People

Ingredients

  • 12 oz pkg Coleson's Catch Salmon Steaks
  • 2 c Yellow Onion sliced
  • 1/4 c Butter
  • 1/2 c Chicken Broth
  • 1/4 c dry sherry
  • 1/4 tsp Whole Leaf Dry Thyme 
  • 1 Dried Bay Leaf
  • Salt and Pepper
  • 2 Tbsp Parsley chopped

Instructions

  • In a sauté pan, melt the butter.
  • Add onions and sauté until brown, stirring often.
  • Add sherry, chicken broth, thyme, bay leaf and pepper.
  • Simmer until almost all the liquid is gone. 
  • Cook salmon any style.
  • Top with onions and parsley. 
  • Side dish suggestion: baked or scalloped potatoes and a fresh vegetables or salad.

Salmon Steaks with Brussel Sprouts and Mushrooms

Wild Salmon Steaks - Bagged

Coho Salmon Fillets - Flash Frozen
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Salmon Steaks with Brussel Sprouts and Mushrooms

Servings 2 People

Ingredients

  • 12 oz pkg Coleson's Catch Salmon Steaks
  • 1 c Brussel Sprouts quartered & blanched
  • 1/2 c Yellow Onion diced
  • 2 Tbsp Butter
  • 1 c Mushrooms quartered - I recommend Crimini
  • 1/4 c Chicken Stock
  • 1 Tbsp balsamic vinegar
  • Salt and Pepper
  • 1/4 c Parmesan cheese shredded

Instructions

  • Sauté onions in the butter until they are golden brown.
  • Add mushrooms and sauté until golden, as well.
  • Add chicken broth, vinegar, salt and pepper. Bring to a boil.
  • Add the brussel sprouts, heat through.
  • Take off heat and toss in Parmesan cheese.
  • Cook the salmon any way- over open flame is nice. 

Notes

Side dish suggestion would be sliced ripe tomatoes.

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