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.

Cajun Tilapia Fillets with Corn Salsa

Tilapia Fillets

Tilapia Fillets
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Cajun Tilapia Fillets with Corn Salsa

Servings 2 People

Ingredients

  • 12 oz pkg Coleson's Catch Tilapia Fillets
  • 3 Tbsp Cajun seasoning*
  • Salt and Pepper
  • Salsa Ingredients:
  • 3/4 c. corn
  • 1/4 c. Red Bell Pepper diced
  • 1/4 c. Green Onion sliced
  • 1 Tbsp Vinegar
  • 1 Tbsp Lemon Juice
  • 1 Tbsp Fresh Cilantro chopped

Instructions

  • Mix the salsa ingredients together and chill over night. 
  • Sprinkle salt and pepper on both sides of the Tilapia fillets and generously coat both sides with Cajun seasoning. 
  • Saute to a golden brown and top with the salsa.

Tilapia with Peach and Cherry Salsa

Tilapia Fillets

Tilapia Fillets
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Tilapia with Peach and Cherry Salsa

Servings 2 People

Ingredients

  • 12 oz pkg Coleson's Catch Tilapia Fillets
  • 1/2 c. Peaches peeled & diced 
  • 1/3 c. Cherries diced 
  • 2 Tbsp Red Onion diced
  • 2 Tbsp Mint chopped 
  • 1 tsp. Jalapeno Pepper diced 
  • The juice of 1 lime
  • Salt and Pepper

Instructions

  • Cook the Tilapia any style.
  • Mix the other ingredients and serve with the Tilapia.
  • This type of salsa does not last; make only enough for the time of serving. I prefer a tiny dice in this recipe.

Tilapia with Beets and Greens

Tilapia Fillets

Tilapia Fillets
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Tilapia with Beets and Greens

Servings 2 People

Ingredients

  • 12 oz pkg Coleson's Catch Tilapia
  • 2 Beets with greens average size 
  • 1/3 c. Yellow Onion diced 
  • 1 Tbsp balsamic vinegar
  • 4 strips Bacon
  • Salt and Pepper

Instructions

  • Remove the beet stems.  Simmer the beets in salted water until tender then peel.  Slice or dice. 
  • Shred the greens. 
  • Cook the bacon and use the grease to sauté the other ingredients. 
  • Season the Tilapia with salt and pepper and dust with flour; sauté at a high heat to get it crispy and brown.
  • In a separate pan, sauté the onion until tender; add the greens and when they are limp add the beets, vinegar, salt and pepper. It is ready when it is heated through.
  • Pour the beets over the Tilapia and crumble the bacon on top.

Notes

Lots of black pepper is good on this.

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.

Poached Perch Salad

Perch Fillets

Perch Fillets
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Poached Perch Salad

Servings 2 People

Ingredients

  • 1 pkg Coleson's Catch Perch fillets
  • 1/2 c. White Wine
  • 1 tsp. garlic
  • 1/4 tsp. Salt
  • Lettuce   shredded
  • Cucumber Yogurt Dressing:
  • 1 Cucumber seeded and peeled
  • 1 c. Yogurt 
  • 1 Tbsp. garlic chopped
  • 1 Tbsp. Mint chopped
  • Kalamata Olives
  • 1 tsp. Salt and Pepper

Instructions

  • Poach the perch in the wine, garlic, and salt.  Watch carefully as it will cook quickly. Chill.
  • Blend all Cucumber Yogurt Dressing ingredients.  Chill.
  • Serve on a bed of shredded lettuce and top with dressing. 
  • Garnish with Kalamata olives.

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