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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Pickled Curried Chilean Sea Bass

Chilean Sea Bass

Print Recipe
Pickled Curried Chilean Sea Bass
Cook Time 15 minutes
Servings
People
Ingredients
  • 12 oz Coleson's Catch Chilean Sea Bass
  • 1 large onion sliced
  • 1 tbsp Oil
  • 1 tbsp Curry Powder
  • 1/3 cup Vinegar
  • 1 tsp Sugar
  • 1/4 tsp Chili Flakes crushed
  • 1/2 tsp Salt
  • 1 bay leaf
  • 1/2 tsp whole allspice
Cook Time 15 minutes
Servings
People
Ingredients
  • 12 oz Coleson's Catch Chilean Sea Bass
  • 1 large onion sliced
  • 1 tbsp Oil
  • 1 tbsp Curry Powder
  • 1/3 cup Vinegar
  • 1 tsp Sugar
  • 1/4 tsp Chili Flakes crushed
  • 1/2 tsp Salt
  • 1 bay leaf
  • 1/2 tsp whole allspice
Instructions
  1. Sprinkle the fillets with salt and bake at 350 for 15 minutes. 
  2. Saute the onion in the oil until golden brown. 
  3. Add curry powder, vinegar, sugar, chili flakes, bay leaf, allspice, salt and pepper. 
  4. Simmer all for a few minutes. 
  5. Place the fish in a non-tarnishing container-glass, earthenware, or plastic-and pour the hot curried vinegar over the fish.
  6. Chill for 24 hours.

Filed Under: Chilean Sea Bass, Moderate Flavor Tagged With: Simple, Winter

Chilean Sea Bass with Pecan Brown Butter

Chilean Sea Bass

Print Recipe
Chilean Sea Bass with Pecan Brown Butter
Servings
People
Ingredients
  • 6 portions Coleson's Catch Chilean Sea Bass 6-8 oz. each
  • 4 oz salted butter
  • 1/2 cup pecans chopped
  • 4 large red onion thinly sliced Chicken stock Canola oil Thyme Salt and pepper diced carrot and scallions for garnish
Servings
People
Ingredients
  • 6 portions Coleson's Catch Chilean Sea Bass 6-8 oz. each
  • 4 oz salted butter
  • 1/2 cup pecans chopped
  • 4 large red onion thinly sliced Chicken stock Canola oil Thyme Salt and pepper diced carrot and scallions for garnish
Instructions
  1. Heat oil in large saute pan.  Add onions and stir occasionally until brown. 
  2. Add seasonings, then add enough chicken stock to moisten. Broil Sea Bass. 
  3. Place on a bed of prepared onions, top with pecan butter and garnish with diced carrot and scallions.
  4. Pecan Butter:
  5. Melt butter in a saucepan, whisking constantly. 
  6. When the butter browns to the desired darkness remove from heat. 
  7. The darker the butter, the stronger the flavor. 
  8. Toast pecans in the oven and add just before serving.
Recipe Notes

Serve with rice and a seasonal vegetable.

Filed Under: Chilean Sea Bass, Moderate Flavor Tagged With: Simple, Winter

Chilean Sea Bass with Orange and Black Pepper

Chilean Sea Bass

Print Recipe
Chilean Sea Bass with Orange and Black Pepper
Servings
People
Ingredients
  • 1 pkg. Coleson's Catch Chilean Sea Bass
  • 3/4 cup Orange Juice
  • 2 tbsp Onion diced
  • 1/4 tsp ground black pepper
  • 1/4 tsp Salt
  • 4 cups fresh spinach leaves
Servings
People
Ingredients
  • 1 pkg. Coleson's Catch Chilean Sea Bass
  • 3/4 cup Orange Juice
  • 2 tbsp Onion diced
  • 1/4 tsp ground black pepper
  • 1/4 tsp Salt
  • 4 cups fresh spinach leaves
Instructions
  1. In a saucepan, bring orange juice, onion, ground black pepper and salt to a boil.
  2. Add spinach leaves and simmer until wilted.
  3. Cook sea bass as desired, and top with Orange and Black Pepper Sauce.

Filed Under: Chilean Sea Bass, Moderate Flavor Tagged With: Simple, Summer Seafood Recipes

Chilean Sea Bass with Mustard Caper Sauce

Chilean Sea Bass

Print Recipe
Chilean Sea Bass with Mustard Caper Sauce
Servings
People
Ingredients
  • 12 oz Coleson's Catch Chilean Sea Bass Fillets cooked
  • Mustard Caper Sauce:
  • 1/4 cup dry sherry
  • 1 tbsp garlic chopped
  • 1 tbsp Shallot or Red Onion chopped
  • 1/4 cup Chicken Stock
  • 3/4 cup Heavy Cream
  • 1 tbsp Roux
  • 3 tbsp Dijon mustard
  • 3 tbsp capers 
  • 1 tsp Lemon Juice
Servings
People
Ingredients
  • 12 oz Coleson's Catch Chilean Sea Bass Fillets cooked
  • Mustard Caper Sauce:
  • 1/4 cup dry sherry
  • 1 tbsp garlic chopped
  • 1 tbsp Shallot or Red Onion chopped
  • 1/4 cup Chicken Stock
  • 3/4 cup Heavy Cream
  • 1 tbsp Roux
  • 3 tbsp Dijon mustard
  • 3 tbsp capers 
  • 1 tsp Lemon Juice
Instructions
  1. Simmer the first 4 ingredients for 5 minutes. 
  2. Add cream and bring to a boil. 
  3. Thicken with roux and simmer 3 minutes. 
  4. Add final ingredients and heat through. 
  5. Adjust salt and pepper to taste.

Filed Under: Chilean Sea Bass, Moderate Flavor Tagged With: Simple, Winter

Southwestern Corn Meal Crusted Chilean Sea Bass

Chilean Sea Bass

Print Recipe
Southwestern Corn Meal Crusted Chilean Sea Bass
Servings
People
Ingredients
  • 12 oz pkg Coleson's Catch Chilean Sea Bass Fillets
  • 1/2 cup cornmeal
  • 1/2 tsp Cumin
  • 1 tsp Chili Powder
  • 1/4 tsp Garlic Salt
  • 1/2 tsp Cajun seasoning*
Servings
People
Ingredients
  • 12 oz pkg Coleson's Catch Chilean Sea Bass Fillets
  • 1/2 cup cornmeal
  • 1/2 tsp Cumin
  • 1 tsp Chili Powder
  • 1/4 tsp Garlic Salt
  • 1/2 tsp Cajun seasoning*
Instructions
  1. Combine the dry ingredients. 
  2. Sprinkle both sides of the fillets with salt and pepper and coat with the corn meal mixture. 
  3. Saute in hot oil.
Recipe Notes

See also recipes for Do It Yourself Cajun Seasoning and Do It Yourself Tartar Sauce.

Filed Under: Chilean Sea Bass, Moderate Flavor Tagged With: Autumn Recipes, Gourmet

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