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.

Chilled, Poached Mahi-Mahi with Wasabi Vinaigrette and Cucumber Salsa

Packaged Mahi-Mahi Fillets - Flash Frozen

Coleson's Catch - Cropped
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Chilled, Poached Mahi-Mahi with Wasabi Vinaigrette and Cucumber Salsa

Servings 2 People

Ingredients

  • 12 oz MColeson's Catch Mahi-Mahi Fillets
  • Cucumber Salsa:
  • 1 English Cucumber seeded and finely diced
  • 1 small red pepper finely diced
  • 1 small red onion finely diced
  • 1 tsp. crushed red pepper
  • 3 Tbsp. Rice Wine Vinegar
  • 1 tsp. Lemon Juice
  • 1/4 c. olive oil
  • Salt and Pepper to taste
  • a dash of dill
  • Wasabi Vinaigrette:
  • 2 c. olive oil
  • 1 c. Rice Wine Vinegar
  • 1 Egg
  • 3/4 c. prepared Wasabi
  • 1 1/2 tsp. Sugar
  • 1 tsp. horseradish
  • 1 tsp. Lemon Juice

Instructions

  • Wasabi Vinaigrette: Place all ingredients except olive oil in blender. Process on low. Slowly add olive oil until it becomes emulsified (a mayonnaise-like consistency).
  • Cucumber Salsa: Mix all ingredients.
  • Place the cooked fish (cooked as desired: baked, broiled, etc..) in a serving platter.
  • Top with the Cucumber Salsa.
  • Then, either drizzle the Wasabi vinaigrette over the fish or place the vinaigrette around the edges of the fish.

African-Marinated Mahi-Mahi With Sadza

Packaged Mahi-Mahi Fillets - Flash Frozen

Packaged Mahi-Mahi Fillets - Flash Frozen
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African-Marinated Mahi-Mahi With Sadza

Cook Time 10 minutes
Total Time 10 minutes

Ingredients

  • Marinade:
  • 1 Tbsp. lemon
  • 1 tsp. Ginger
  • 2 Tbsp. Peanut Butter
  • 1/4 c. tomato juice
  • 1 Tbsp. garlic chopped
  • 1 tsp. Curry Powder
  • hot chili peppers to taste
  • Sadza:
  • 1 c. cornmeal finely ground
  • 4 c. cold water or chicken stock
  • 1 tsp. garlic
  • 1 tsp. Cumin

Instructions

  • Blend marinade ingredients and marinate the Mahi-Mahi for 24 hours. Broil.
  • For Sadza: Mix the cornmeal with the remaining ingredients in a sauce pan. Heat the mixture while whisking continuously.
  • Cook until cornmeal is soft and mixture is thick--approximately 10-20 minutes.

Notes

If using unsalted peanut butter, add 1/4 tsp. salt.

Beer-Soused Mahi-Mahi

Packaged Mahi-Mahi Fillets - Flash Frozen

Packaged Mahi-Mahi Fillets - Flash Frozen
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Beer-Soused Mahi-Mahi

Servings 2 People

Ingredients

  • 1 pk Coleson’s Catch Mahi-Mahi Fillets skinned and sliced into strips, seasoned with salt and pepper
  • 16 oz Beer
  • 1 Yellow Onion sliced
  • 1/2 tsp Thyme

Instructions

  • In a saucepan simmer the beer, thyme and onion until reduced by half add the Mahi-Mahi and simmer for 3 minutes and remove Mahi-Mahi and set aside.
  • Reduce the beer sauce to about 1/2 cup in liquid.
  • Pour sauce reduction over the Mahi-Mahi and serve.

Aquavit Marinated Mahi-Mahi with Pine Nuts and Brown Butter

Packaged Mahi-Mahi Fillets - Flash Frozen

Packaged Mahi-Mahi Fillets - Flash Frozen
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Aquavit Marinated Mahi-Mahi with Pine Nuts and Brown Butter

Servings 2 People

Ingredients

  • 1 pkg Coleson’s Catch Mahi-Mahi Fillets skinless
  • 1/2 c Aquavit
  • Salt and Pepper
  • 1/2 lb salted butter
  • 1/2 c pine nuts toasted

Instructions

  • Marinate the Mahi-Mahi in the Aquavit, salt and pepper for 2 hours.
  • Dust the Mahi-Mahi with flour and saute in hot oil or butter until golden brown and cooked.
  • In a saucepan melt the butter and whisk over high heat until golden brown.
  • Sprinkle the pine nuts over the fish and top with brown butter.
  • Sprinkle with chopped parsley.
  • The great flavor is in the sediment of the butter--don't leave it in the pan.

Notes

Serve with lemon.

Greek Style Sea Bass

Chilean Sea Bass

Chilean Sea Bass
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Greek Style Sea Bass

Servings 4 People

Ingredients

  • 2 lb Coleson's Catch Chilean Sea Bass cut into strips
  • 6 tbsp olive oil divided
  • 1 medium yellow onion chopped
  • 1 clove garlic chopped
  • 8 medium tomatoes or 2 1/2 cans tomatoes puree
  • 1/4 tsp Sugar
  • 2 tbsp Butter
  • 2 tbsp Cognac
  • 2 tbsp Ouzo
  • 1/4 lb Feta Cheese sliced or diced
  • 2 tbsp Parsley finely chopped
  • Salt and Pepper to taste

Instructions

  • Put the tomatoes through a sieve or food mill. 
  • Heat four tablespoons of the oil in a heavy saucepan. 
  • Cook the onion and garlic until very lightly browned. 
  • Add the tomatoes, salt, pepper, and sugar and cook over moderate heat until thick, about 30 minutes.  Preheat the oven to 425. 
  • Melt the butter and remaining oil in a large, heavy skillet.
  • Saute the Sea Bass until just done. 
  • Add the Cognac and Ouzo, heat and flame the Sea Bass. 
  • Place the Sea Bass in a casserole. 
  • Cover with the tomato sauce, then with feta cheese. 
  • Sprinkle with parsley and bake until well heated, about 10 minutes. 
  • Serve over pasta.

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