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.

Tilapia Fillets with “Corned” Style Cabbage and Carrots

Tilapia Fillets

Tilapia Fillets
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Tilapia Fillets with "Corned" Style Cabbage and Carrots

Cook Time 5 minutes
Total Time 5 minutes
Servings 2 People

Ingredients

  • 12 oz pkg Coleson's Catch Tilapia Fillets
  • 1 c. Chicken Broth
  • 1 Tbsp Pickling spice
  • 1/2 c. Yellow Onion diced
  • 1/4 head Cabbage quartered 
  • 6 pcs. Baby Carrots
  • 4 pcs. Red New or Yukon Potatoes

Instructions

  • Either place the pickling spice in cheesecloth and steep in the chicken broth or simmer the spice directly in the broth for 5+ minutes.  Strain. 
  • Saute the onion in any mild oil until tender. 
  • Add the broth and the potatoes, simmer until not quite tender. 
  • Add the carrots and cabbage, cook until almost tender. 
  • Submerge the fish in the picking liquid, cover and cook until done-5-7 minutes depending on thickness of the fish.

Oven-baked BBQ Tilapia with Black Beans

Tilapia Fillets

Tilapia Fillets
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Oven-baked BBQ Tilapia with Black Beans

Cook Time 10 minutes
Total Time 10 minutes
Servings 2 People

Ingredients

  • 12 oz pkg Coleson's Catch Tilapia Fillets
  • 1/2 c. BBQ sauce
  • 1 c. Black Beans cooked 
  • 1/2 c. Yellow Onion diced

Instructions

  • Marinate the Tilapia in 1/2 the BBQ sauce for at least a few hours.
  • Saute the onions in a mild oil until tender, add the beans and the remaining BBQ sauce until warmed through.
  • Bake the Tilapia in a 450 degrees F. oven until the BBQ sauce is a bit brown - about 10 minutes.
  • Serve with a fresh vegetable and corn bread.

Tilapia with Fennel and Radish

Tilapia Fillets
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Tilapia with Fennel and Radish

Servings 2 People

Ingredients

  • 12 oz pkg Coleson's Catch Tilapia Fillets
  • 2 Tbsp Butter
  • 1/2 c. Red Onion diced
  • 1 c. Fennel Root sliced
  • 1/4 c. Chicken Broth
  • 1/2 c. Red Radish sliced
  • 1/2 c. Heavy Cream
  • 1/4 c Fennel Herb chopped, the dark green fronds
  • Salt and Pepper
  • Flour to dust
  • Canola oil

Instructions

  • Sauté onion in butter until soft. 
  • Add fennel root and sauté; stir until it starts to brown. 
  • Add chicken broth. 
  • Simmer until tender and add radish, fennel herb and cream; reduce until it thickens.
  • Season and dust the Tilapia with flour, then sauté (in a separate pan) until golden brown.
  • Top with the fennel mixture.
  • Serve with pasta or rice.

Cornmeal Crusted Tilapia with Spicy Tomato Sauce

Tilapia Fillets
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Cornmeal Crusted Tilapia with Spicy Tomato Sauce

Servings 2 People

Ingredients

  • 12 oz pkg Coleson's Catch Tilapia Fillets
  • 1/4 c. Milk
  • 1/4 c. corn meal
  • Flour
  • 1/4 tsp. Cumin
  • 1/4 tsp. Chili Powder
  • 1/4 tsp. Garlic Salt
  • 1 c. Tomatoes diced
  • 1/2 c. Yellow Onion diced
  • 1 tsp. garlic chopped
  • 1/2 c. Chicken Stock
  • Canola oil
  • Red Chilies crushed 
  • 2 tsp. Butter
  • Salt and Pepper

Instructions

  • Soak the tilapia fillets in milk for at least an hour. 
  • Sauté onion in canola oil until translucent. 
  • Add the garlic and cook for a bit but don't brown. 
  • Add the tomatoes and broth. 
  • Add approximately 1/4 tsp of each spice and simmer until the liquid is almost gone.
  • Add butter. When melted, adjust seasoning. Set aside.
  • Mix a bit of flour into the corn meal then season with the spices.
  • Take the wet Tilapia and press into the dry mixture, coating it well. Sauté until golden.
  • Top with the spicy tomato sauce and serve with a side salad.

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.

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