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.

Calamari Steak with Bacon and Sweet Potato

Calamari Steaks

Calamari Steaks
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Calamari Steak with Bacon and Sweet Potato

Course Main Dish
Servings 2 People

Ingredients

  • 1 pkg. Coleson's Catch Calamari Steaks thawed
  • Flour
  • 8 strips Bacon
  • 1 c Sweet Potato peeled, diced cooked - I like it roasted in the oven but it can be boiled
  • 1/2 c Onion diced 
  • Salt and Pepper
  • 1/4 c Green Onion chopped

Instructions

  • Cut the bacon in to 1 inch strips. Saute until crisp.
  • Strain the bacon out of the fat and set aside. 
  • Saute onion in the bacon fat and strain out.
  • Dry the calamari steaks in a paper towel. Season with salt and pepper.
  • Dust with flour. 
  • Saute Calamari steak in the bacon fat very lightly - only a minute or two on each side as it tends to get tough if over cooked.
  • Set the Calamari steak on the serving plate. 
  • Toss the hot sweet potato with the bacon, sauteed onion and green onion. Adjust seasoning.
  • Pour mixture over Calamari and serve.

Notes

Suggested side dishes would be sliced tomato, hot broccoli or salad.

Tuna Steaks With Cranberry Pineapple Chutney

Yellowfin Tuna

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Tuna Steaks With Cranberry Pineapple Chutney

Course Main Dish
Servings 4 People

Ingredients

  • 4 Coleson’s Catch Tuna Steaks
  • 1 c Pineapple diced
  • 1/2 c sun dried cranberries
  • 1/2 c sliced red onion
  • 1 Tbsp Fresh Ginger grated
  • 1 tsp. crushed red chilies 
  • 2/3 c Sugar
  • 1 /3 c white vinegar
  • 1 tsp. Orange Zest

Instructions

  • In a heavy bottomed saucepan, dissolve the sugar and vinegar over medium heat.
  • When the sugar is dissolved, add the other ingredients; bring to a boil and cook until the syrup is thick stirring occasionally.
  • It can take a long time.. Cool. Holds for weeks.
  • Broil the tuna and serve with the chutney.

Notes

This delicious, healthy and easy to prepare recipe is also excellent for other Coleson's Catch® seafood items like Halibut, Tuna, Mahi-Mahi, Chilean Sea Bass, Swordfish, Orange Roughy and Tilapia. Enjoy!

Portuguese Fish Stew

Yellowfin Tuna

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Portuguese Fish Stew

Course Main Dish, Soup
Cook Time 10 minutes
Total Time 10 minutes
Servings 2 People

Ingredients

  • 12 Oz. pkg Coleson’s Catch Tuna Steaks cut into a 1/2 inch dice
  • 2/3 c Yellow Onion diced
  • 2 Tbsp chopped garlic
  • 2 Tbsp olive oil
  • 1/4 c chopped basil
  • 1/2 c red wine
  • 2 c Chicken Broth
  • 1 c diced potatoes
  • 1 c Tomato Sauce
  • 1 Tbsp tomato paste
  • 1/2 tsp Salt and Pepper
  • 2 Tbsp Extra Virgin Olive Oil

Instructions

  • Sauté the onions, garlic and basil in the oil, add the wine and broth and when it starts to boil, add the potatoes.
  • When the potatoes are al dente (cooked but still firm), add the tomato sauce, tomato paste, salt, pepper and olive oil.
  • Bring to boil and simmer for 5 minutes.
  • Then, add the tuna and simmer for 5 more minutes.

Nicoise Salad

Coleson's Catch - Cropped
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Nicoise Salad

Course Salad
Servings 4 People

Ingredients

  • 2 pkg Coleson’s Catch Tuna Steaks 1-1/2 Lbs. total
  • 12 red new potatoes boiled, quartered
  • 20 Kalamata Olives
  • 4 boiled eggs quartered
  • 20 pieces marinated quarters of artichoke hearts
  • 32 blanched green beans
  • 12 tomato wedges
  • 12 cucumber slices
  • 1 sliced red onion
  • 8 lemon wedges
  • 1 head of butter lettuce trimmed & cleaned
  • 1 c Feta Cheese
  • Tomato Basil Vinaigrette dressing

Instructions

  • Cold Version: You can broil, poach or sear the tuna. I prefer tuna only slightly cooked. Cut into finger-like slices. Chill. Have other ingredients ready and chilled. Assemble the salads starting with the lettuce on the plate and arrange the ingredients on top. The dressing can be served on the side or on the salad. The dressing can be used to marinate the tuna and the potatoes for a stronger flavor. Garnish with feta cheese.
  • Hot Version: Have the warm tuna slices, quartered potatoes and eggs ready. In a saucepan, heat the dressing, onions and artichoke hearts. Assemble the salads starting with the lettuce. Add the olives, tomatoes, cucumbers and green beans, then the warm tuna, potatoes and eggs. Top with the hot dressing dividing the artichoke hearts and onions equally. Garnish with the lemon and feta.

Tuna Steak Sandwich with Cranberry Chutney and Napa Cabbage Coleslaw

Yellowfin Tuna

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Tuna Steak Sandwich with Cranberry Chutney and Napa Cabbage Coleslaw

Servings 2 People

Ingredients

  • 4-6 oz. Coleson's Catch Tuna Steaks per person
  • Cranberry Chutney
  • Napa Cabbage Coleslaw
  • sandwich bread pumpernickel or Dutch crunch

Instructions

  • Season the tuna with salt and pepper and sear in a hot pan.
  • Tuna is best if cooked rare. It is such a lean fish that if it cooked more it is tough and the sweetness of the meat is lost.
  • The tuna can be used hot or chilled depending on your preference. 

Notes

Sandwich Assembly:
I like to slightly toast the bread and assemble the coleslaw on the bread, then chutney, then tuna, chutney, coleslaw and bread. Some like the coleslaw on the side. If you are a pumpernickel fan I would use it. If not, a nice Dutch crunch roll is good.

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