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.

Escabeche (Pan Fried Fish with Filipino-Style Sweet and Sour Sauce)

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Escabeche (Pan Fried Fish with Filipino-Style Sweet and Sour Sauce)

Course Main Dish

Ingredients

  • 3 pcs Coleson's Catch Whole Gutted and Scaled Tilapia (1 lb. each) thawed
  • 1/2 c Cornstarch
  • 1 c Vegetable oil for deep frying
  • 2 Garlic cloves crushed
  • 2 Onions small white or yellow, sliced
  • 1 Tbsp Ginger sliced
  • 1/4 c Red Bell Pepper sliced
  • 1/4 c Green Bell Pepper sliced
  • 1/4 c Carrots sliced
  • 1/4 c Cucumber sliced
  • 8 Peppercorns
  • 1/4 tsp hot pepper optional
  • 1 c pouch Sweet & Sour mix dissolved in 3/4water
  • - OR -
  • 2 c Sweet & Sour Sauce bottle

Instructions

  • Heat oil until hot. Coat the fish with corn starch. Deep fry until fish is golden brown. Set aside and keep warm.
  • Saute garlic, onion, ginger, bell peppers, carrot and cucumber.
  • Add peppercorns and optional hot sauce.
  • Pour in the dissolved Sweet and Sour Mix or Sweet and Sour Sauce.
  • Stir and cook for another 5 minutes or until thick, to desired consistency
  • Add fish and simmer for about 2 minutes.
  • Serve hot.

Baked Whole Stuffed Tilapia

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Baked Whole Stuffed Tilapia

Course Main Dish
Servings 4 People

Ingredients

  • 2 pcs Coleson's Catch Whole Gutted and Scaled Tilapia 1 lb. each thawed
  • 1/4 c Oyster Sauce (look for Vegetarian Oyster Sauce if desired)
  • 1 Tbsp Lemon Juice
  • 1 tsp Salt
  • 1/4 tsp Black Pepper ground
  • 1 c Water
  • 2 Tbsp Vegetable oil
  • 2 Onions chopped
  • 3/4 c Carrots chopped
  • 1/2 c Potatoes chopped
  • 1/2 c Green peas frozen
  • 1 Red Bell Pepper seeded & chopped
  • 1/3 c Raisins if desired
  • 1in pc Chicken bullion cube dissolved in a little warm water
  • 2 Eggs beaten
  • Flour enough to coat fish, if it is to be fried
  • 2 Cooking oil for frying
  • Aluminum foil

Instructions

  • Prepare the Tilapia: Remove remaining gills. (The fish is already cleaned of guts and scales.)
  • Lightly pound the body with a mallet or back of a knife to loosen the flesh.
  • Press the fish down with one hand. Hold the tail with the other hand & jerk upward to break the bone.
  • Gently insert a thin spatula or dull knife in between the skin and the flesh to loosen up the flesh.
  • Remove the flesh, taking care not to puncture the skin.
  • Combine Oyster Sauce with the lemon juice, salt and pepper. Marinate the fish skin in this mixture for 30 minutes.
  • Bring the water to a boil. Add the fish meat and cook until it turns white. Drain and remove the bones.
  • Heat oil in a wok & add the onions, carrots, potatoes, green peas, bell pepper and raisins.
  • Add in the fish meat, dissolved bouillon cube, Oyster Sauce and the mixture used to marinate the fish.
  • Cook for 3 minutes. Remove from heat and let cool.
  • Mix in beaten egg & stuff the finished stuffing mix into the fish until it reaches the neck. 
  • To Bake:
  • Wrap the fish in aluminum foil.
  • Place on a rack set over a baking sheet and bake at 325°F for 45 minutes.
  • Serve warm with steamed or brown rice.
  • Or, to Fry:
  • Carefully, dredge both sides of the fish in flour.  Fry in hot oil until fish turns golden.
  • Drain excess oil in paper towels.
  • Serve hot with steamed white or brown rice.

Whole Tilapia Escabeche

Tilapia Fillets

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Whole Tilapia Escabeche

Course Main Dish
Cook Time 15 minutes
Total Time 15 minutes
Servings 2 People

Ingredients

  • 1 pkg Coleson's Catch Whole Tilapia
  • Flour
  • Oil
  • 1 pc Yellow Onion
  • 1 pc Green Bell Pepper
  • 1 pc Red Bell Pepper
  • 1/4 tsp Thyme
  • 2 Tbsp Vinegar
  • 1/4 c Chicken Broth
  • 1/4 c White Wine
  • Salt and Pepper to taste

Instructions

  • Rinse the fish, pat dry.
  • Score the fish on both sides with a deep "tick- tac-toe" cut.
  • Season with salt and pepper and coat with flour.
  • Saute in oil until very crispy; dry it out on purpose so that the juice you put on it soaks into the meat. Set aside.
  • Saute the onions and peppers until limp-add all other items, bring to a boil.
  • Place the fish in a baking dish and cover with the onion mixture-cover and bake until tender-15-20 minutes.

Notes

Traditionally this dish is made ahead of time and served cold or at room temp. I like it hot, warm or cold. It is a kind of casual picnic item served with a hearty bread.

Whole Curried Tilapia

Whole Tilapia small - Bagged

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Whole Curried Tilapia

Course Main Dish

Ingredients

  • 1 pkg Coleson's Catch Whole Tilapia
  • 1/2 c Yellow Onion diced
  • Flour
  • Oil
  • 2 tsp Curry Powder
  • 1/2 c Chicken Broth
  • 1/2 c Coconut Milk
  • 1 Tbsp Peanut Butter
  • 2 Tbsp Coconut shredded

Instructions

  • Rinse the fish and pat dry. Score both sides of the fish with a deep "tic-tac-toe" cut.
  • Season with salt and pepper and coat with flour.
  • Saute in oil until crisp, remove from pan and set aside.
  • In a fresh pan, saute the onions until tender, add curry powder.
  • Saute but don't brown, add the other items and bring to a boil.
  • Add the sauteed Tilapia to the curry and simmer turning the fish now and then.
  • Adjust seasonings and thickness of sauce as desired.

Notes

Sides:
Rice, Bulgur or quinoa. Garnishes for curry are numerous-some personal favorites include chopped peanuts, chutney, shredded coconut and diced banana mixed with apricot jam. Another is a type of chili pepper to spice it up.

Valencia Baked Sardines

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Valencia Baked Sardines

Cook Time 30 minutes
Total Time 30 minutes

Ingredients

  • 2 pkg Sardines thawed and cleaned
  • 2 Tomatoes diced
  • 1 Onion diced
  • 3 Tbsp Garlic chopped
  • 1/2 cup White Wine
  • 1 tsp Fennel Seed
  • 2 Oranges

Instructions

  • Lay out the sardines in an ovenware pan and sprinkle with salt and pepper.
  • Scatter all the other ingredients over them except the oranges.
  • Cut the oranges into quarters, squeeze the juice over the fish, and place the skins in the pan.
  • Cover with foil and bake at 400 for 30 minutes.

Notes

Can be served hot, warm, or room temperature.

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