Cooking & preparation instructions
Thawing: Pierce sealed bag and thaw overnight in bag in refrigerator, or place sealed bag under cold water until thawed.
Skillet: Preferred Method
- In a non-stick skillet, heat 1 - 2 tsp of olive oil or butter over MEDIUM heat; season fillet with sea salt and fresh ground black pepper, or as desired
- Sauté for 4 – 5 minutes per side; internal temperature must reach 145°F
Microwave (1100 Watt):
- Season fillet with sea salt and fresh ground black pepper and place in a covered microwave safe dish
- Heat fillet from frozen at 70% power for 5 – 6 minutes
Since appliances vary, these instructions are guidelines only.
Keep frozen until ready to use. Once thawed, do not refreeze. Store thawed fish in the refrigerator and use within two days. Although great care has been taken to remove all bones, some may remain.
- 2 lb