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.

Southwestern Corn Meal Crusted Chilean Sea Bass

Chilean Sea Bass

Chilean Sea Bass
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Southwestern Corn Meal Crusted Chilean Sea Bass

Servings 2 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

  • Combine the dry ingredients. 
  • Sprinkle both sides of the fillets with salt and pepper and coat with the corn meal mixture. 
  • Saute in hot oil.

Chilean Sea Bass with Water Chestnuts

Chilean Sea Bass

Chilean Sea Bass
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Chilean Sea Bass with Water Chestnuts

Servings 2 People

Ingredients

  • 12 oz package Coleson's Catch Chilean Sea Bass Fillets
  • 1/2 cup Onion diced
  • 1 tbsp Oil canola
  • 1 tsp garlic chopped
  • 1 tbsp Ginger grated
  • 3/4 cup Chicken Stock
  • 1/2 tsp crushed chile peppers
  • 2 tbsp Soy Sauce
  • 1 tbsp Sesame Oil
  • 1 tbsp Corn Starch mixed with water
  • 1/4 cup Water Chestnuts sliced
  • 3/4 cup Snow Peas
  • Marinade:
  • 2 tbsp Soy Sauce
  • 1 tsp Sesame Oil
  • 1/4 tsp Black Pepper

Instructions

  • Marinate the Sea Bass in the soy sauce, sesame oil and pepper marinade (one hour, minimum). 
  • Sauté the onion in the oil, add the garlic and ginger and stir for 30 seconds. 
  • Add the chicken stock, chile peppers, soy sauce and sesame oil. 
  • Bring to a boil and thicken with the cornstarch mixture. 
  • Add the water chestnuts and snow peas. Bring to a boil. 
  • Cook the fish any style, bake, broil or sauté. 
  • Top the fish with the vegetable enhanced sauce.
  • Serve with rice.

Notes

Cooking Tip:  The reason we don't sauté with the sesame oil is because it is heat-sensitive and loses it flavor with high heat.  The same is true with olive oil.  One would never deep fry with either of these oils for that reason. We deep fry in peanut or canola oil because they are not heat sensitive.

Whole Trout with Seafood

Whole Trout Pan Ready

Whole Trout Pan Ready
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Whole Trout with Seafood

Cook Time 15 minutes
Total Time 15 minutes
Servings 6 People

Ingredients

  • 6 Coleson's Catch Whole Trout
  • 1/2 cup cooked bay shrimp meat
  • 1/2 cup cooked crab meat
  • Cream Sauce:
  • 1/2 cup Heavy Cream
  • 1 tbsp capers 
  • 1/2 cup Mushrooms sliced
  • 1 Shallot diced
  • Roux
  • Meurice Sauce:
  • 1/4 cup Sherry
  • 1 tsp Shallots
  • 1 tsp garlic
  • 1/2 cup cream
  • 1/4 cup Butter
  • Salt and Pepper
  • lemon

Instructions

  • Sauté shallots and mushrooms in butter for approximately 2 minutes.
  • Add cream and capers (and perhaps a bit of sherry!). 
  • Reduce and add a teaspoon of roux to thicken.  Cook 5 minutes.  Cool. 
  • Mix shrimp and crab into cream sauce. 
  • Flour trout on the skin only. 
  • Stuff trout with seafood mixture. 
  • Sauté in a heavy pan on each side and place in a 400° oven for approximately 15 minutes.
  • Meurice Sauce:
  • Reduce sherry, shallots, and garlic by half. 
  • Add cream and butter and reduce to desired thickness. 
  • Put in a dash of lemon and adjust seasonings.

Notes

Roux is melted butter mixed with flour to make a paste.

Herb Steamed Trout

Whole Trout Pan Ready

Whole Trout Pan Ready
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Herb Steamed Trout

Cook Time 20 minutes
Total Time 20 minutes
Servings 4 People

Ingredients

  • 4 Coleson's Catch Trout dressed
  • 2 tbsp garlic
  • 1/4 cup Basil (oregano, dill and parsley are good, too), chopped
  • 1 lemon cut into thin slices
  • 1 small red onion sliced
  • Salt and Pepper

Instructions

  • Divide the ingredients into fourths.  Sprinkle salt and pepper inside the trout. 
  • Place the other ingredients inside the fish. 
  • Arrange the trout on a rack that will fit inside a roasting pan and place in the pan.
  • The pan should have an inch of boiling water in the bottom and the fish should be above the water.  Cover with foil. 
  • The cooking can take place on top of the stove on a burner or in the oven. 
  • On top of the stove is faster (approximately 10 minutes). 
  • In a 400 degree oven, it will take 20 minutes.

Tilapia Fillets with Marsala and Flavored Butter

Tilapia Fillets

Tilapia Fillets
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Tilapia Fillets with Marsala and Flavored Butter

Servings 2 People

Ingredients

  • 12 oz pkg. Coleson's Catch Tilapia Fillets
  • 1/4 c. Marsala wine
  • Flour for dusting fillets
  • 6 Tbsp. Butter
  • Salt and Pepper to taste1 Lemon juiced
  • 1 tsp. Parsley finely chopped
  • 2 Tbsp. Butter softened

Instructions

  • Combine the last 3 ingredients to make the flavored butter. 
  • Mix flour with salt and pepper and dust both sides of the fish. 
  • Melt the butter in a hot pan and sauté the fillets. 
  • When the first side is golden brown, add the Marsala wine. 
  • Turn the fish over and continue to cook until this side is golden brown.

Notes

Serve warm with dollops of flavored butter.

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