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.

Pan Fried Tilapia with Almonds

Tilapia Fillets

Tilapia Fillets
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Pan Fried Tilapia with Almonds

Servings 2 People

Ingredients

  • 12 oz pkg Coleson's Catch Tilapia Fillets thawed
  • olive oil
  • Lemon Juice
  • Ground Cumin
  • Salt and Pepper
  • Almonds

Instructions

  • Generously coat skillet with olive oil.  Heat over medium heat. 
  • Add the Tilapia so that each piece is flat in the pan (uncovered).
  • Squeeze lemon juice evenly over Tilapia Fillets.  Shake salt and pepper as desired over each piece. 
  • Shake cumin so that each piece is evenly coated.  Cook 4 minutes and then flip each fillet. 
  • Repeat lemon juice, salt & pepper and cumin. 
  • When Tilapia is cooked through, each side should be white and flaky. 
  • With two minutes left, add sliced almonds as desired over each piece. 
  • Place the lid on the skillet (should be the size that covers all of the Tilapia). 
  • Let steam for the last 2 minutes of cooking.
  • Uncover and with a spatula, transfer to plates.

Notes

Serve with rice, a vegetable and/or salad.
Additional Comments:
Recipe of Karyn Racov at Camp Foster in the Far East. 2nd Prize Winner Coleson's Catch Seafood Recipe Contest 2006.

Sole with Lavender-Rosemary Sauce

Sole Fillets
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Sole with Lavender-Rosemary Sauce

Cook Time 5 minutes
Total Time 5 minutes
Servings 2 People

Ingredients

  • 1 pkg Coleson's Catch Sole Fillets
  • 1/4 c. Sherry
  • 1 Tbsp. Garlic chopped
  • 1 Tbsp. Shallot or Red Onion chopped
  • 1 c. Heavy Cream
  • 1 tsp. Rosemary
  • 1 tsp. Lavender Blossoms*
  • 1/4 tsp. White Pepper
  • 4 Tbsp. Butter
  • 1 Tbsp. Lemon juice

Instructions

  • Simmer sherry, garlic, and shallot until liquid is almost gone. 
  • Add cream, rosemary, lavender blossoms, and pepper. 
  • Simmer the sauce for approximately 5 minutes then add butter and lemon juice. Simmer until it is the desired thickness.
  • Poach, bake, sauté, or broil the sole; top with sauce.

Notes

Lavender Blossoms can be found in spice section of specialty food stores; they can be substituted with rose petals or any sweet spice like basil.

Mediterranean Sole Salad

Sole Fillets
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Mediterranean Sole Salad

Servings 2 People

Ingredients

  • 1 pkg Coleson's Catch Sole Fillets 1 head Romaine Lettuce
  • Marinade For Sole:
  • 12 Basil Leaves
  • 3 Garlic Cloves chopped
  • 1 Tbsp. Extra Virgin Olive Oil
  • 1 Tbsp. Lemon juice
  • Salt and Pepper
  • Cucumber Salsa:
  • 1 English Cucumber finely diced
  • 2 Tomatoes finely diced
  • 1 Red Onion chopped
  • 6 Basil leaves
  • 1/2 c. Feta cheese crumbled
  • 2 Tbsp. Lemon juice
  • 2 Tbsp. Balsamic vinegar
  • 3 Tbsp. Kalamata olives
  • Greek Dressing:
  • 3 Cloves Garlic
  • 12 Basil leaves
  • 1 Tbsp. Lemon zest
  • 1/4 c. Lemon juice
  • 3/4 c. Olive oil
  • 1/4 c. Parmesan cheese grated

Instructions

  • Mix together marinade ingredients and marinate Sole. 
  • Broil and let cool. 
  • Mix together Cucumber Salsa ingredients and chill. 
  • Mix Greek Dressing ingredients in a food processor or blender.

Notes

To prepare dish:
Cut Sole into julienne strips and place on cut Romaine lettuce.  Top with Cucumber Salsa and drizzle with Greek Dressing.

Seafood Terrine

Sole Fillets
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Seafood Terrine

Cook Time 40 minutes
Total Time 40 minutes
Servings 2 People

Ingredients

  • 12 oz Coleson's Catch Sole Fillets
  • 3 egg whites
  • 3 Slices White Bread crusts removed, diced
  • 1/2 -3/4 c. Heavy Cream
  • 2 Tbsp. Green Peppercorns
  • 1/2 c. Bay Shrimp meat cooked 1/2 tsp. Salt 1/2 tsp. White Pepper
  • Tarragon Sauce:
  • 1/2 c. Mayonnaise
  • 1/2 tsp. Dried Tarragon 1 tsp. if fresh
  • 2 tsp. Lemon Juice
  • 2 tsp. Shallots chopped
  • 1/4 tsp. Salt and Pepper

Instructions

  • In a food processor, puree the egg white and bread until smooth. It should be a thick liquid; adjust depending on the size of the bread slices and eggs. 
  • Add the fish, salt, pepper, and cream.  (This may need to be done in batches depending on the size of the processor.)
  • The mixture should be fluffy and mousse-like in texture.  Scrape into a large bowl. 
  • Fold in the peppercorns and bay shrimp.  Pour into a small glass loaf pan lined with wax paper. 
  • Covered with foil and bake in a water bath at 350° for approximately 40 minutes, checking it with an instant-read thermometer (it should read 140°). 
  • After baking, place a weight (a brick or cans of peaches) on top of the terrine and chill. 
  • Mix all ingredients of the tarragon sauce in a bowl and chill.

Notes

Remove terrine from pan and slice. Place on a plate in a fan pattern and spread the tarragon sauce at the tips. Additional Comments: Food processor required.

Filo and Spinach Perch

Perch Fillets

Perch Fillets
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Filo and Spinach Perch

Cook Time 10 minutes
Total Time 10 minutes
Servings 2 People

Ingredients

  • 1 pkg Coleson's Catch Perch fillets
  • 1/2 c. Onion diced
  • 2 Tbsp. Butter
  • 2 qt. Spinach or 1 c. Spinach, frozen and chopped, fresh
  • 2 Tbsp. Basil chopped
  • 2 Tbsp. garlic chopped
  • 1/4 c. Kalamata Olives chopped
  • 1 tsp. Lemon Juice
  • Filo Dough
  • Feta Cheese

Instructions

  • Season Perch fillets with salt and pepper. 
  • Sauté onion in butter. 
  • Add spinach leaves and saute until liquid is gone. 
  • Add basil, garlic, olives, and lemon juice. 
  • Sauté until heated through.  Set aside to cool.
  • To assemble:
  • Use 2 filo sheets per serving.  Open the sheets and place the fish on one end. 
  • Top with a portion of the spinach mixture and crumble 2 Tbsp. of feta cheese on top. 
  • Fold the filo around the fish to form a packet. 
  • Place on a sheet pan and drizzle with butter.
  • Bake at 450 for approximately 10-12 minutes. 

Notes

No sauce is necessary. May be served with garlic butter or just lemon.

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