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.

Chilean Sea Bass with Pecan Brown Butter

Chilean Sea Bass

Chilean Sea Bass
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Chilean Sea Bass with Pecan Brown Butter

Servings 6 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

  • Heat oil in large saute pan.  Add onions and stir occasionally until brown. 
  • Add seasonings, then add enough chicken stock to moisten. Broil Sea Bass. 
  • Place on a bed of prepared onions, top with pecan butter and garnish with diced carrot and scallions.
  • Pecan Butter:
  • Melt butter in a saucepan, whisking constantly. 
  • When the butter browns to the desired darkness remove from heat. 
  • The darker the butter, the stronger the flavor. 
  • Toast pecans in the oven and add just before serving.

Notes

Serve with rice and a seasonal vegetable.

Chilean Sea Bass with Orange and Black Pepper

Chilean Sea Bass

Chilean Sea Bass
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Chilean Sea Bass with Orange and Black Pepper

Servings 2 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

  • In a saucepan, bring orange juice, onion, ground black pepper and salt to a boil.
  • Add spinach leaves and simmer until wilted.
  • Cook sea bass as desired, and top with Orange and Black Pepper Sauce.

Chilean Sea Bass with Mustard Caper Sauce

Chilean Sea Bass

Chilean Sea Bass
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Chilean Sea Bass with Mustard Caper Sauce

Servings 2 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

  • Simmer the first 4 ingredients for 5 minutes. 
  • Add cream and bring to a boil. 
  • Thicken with roux and simmer 3 minutes. 
  • Add final ingredients and heat through. 
  • Adjust salt and pepper to taste.

Chilean Sea Bass Salad Entree

Chilean Sea Bass

Chilean Sea Bass
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Chilean Sea Bass Salad Entree

Servings 2 People

Ingredients

  • 12 oz pkg Coleson's Catch Chilean Sea Bass Fillets
  • 4 ruby red or pink grapefruit
  • 3 quarts mixed baby lettuces
  • 1 small red onion
  • 1 small cucumber
  • 1/2 cup raisins
  • 1/2 cup sunflower seeds
  • balsamic vinaigrette 

Instructions

  • Assemble the salad to your preference.  An excellent way is to cut everything into small pieces so in each bite you get a bit of everything. Some people like to keep them separate. 
  • Suggestion:  Cut the grapefruits into segments and dice the onion and cucumber.  Another way is to slice the onion and cucumber.  Place the lettuce on the plate and either sprinkle or arrange the ingredients.  Broil the fish and place on top and drizzle with dressing.

Sea Bass with Eggplant and Goat Cheese

Chilean Sea Bass

Chilean Sea Bass
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Sea Bass with Eggplant and Goat Cheese

Cook Time 15 minutes
Total Time 15 minutes
Servings 2 People

Ingredients

  • 1 pkg Coleson's Catch Sea Bass
  • 2 cup Eggplant diced 
  • 1/2 cup Onion diced 
  • 1/2 cup Mushrooms sliced 
  • 1/2 cup Tomatoes diced 
  • 2 tbsp garlic chopped 
  • 1/2 cup Parsley chopped 
  • 1/2 cup goat cheese
  • olive oil

Instructions

  • Sauté the onion and mushrooms until tender; set aside. 
  • Sauté the eggplant until tender. 
  • Add the garlic, tomatoes and parsley. 
  • Mix the sautéed items together and let cool. 
  • Break up the goat cheese and gently mix with the eggplant. 
  • Adjust seasoning.  Salt and pepper the sea bass and wrap in the eggplant mixture. 
  • Place in a baking dish and bake at 350 for 15- 20 minutes.

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