* KEEP FROZEN UNTIL READY TO THAW. Remove the product from all packaging and place on tray or plate. Loosely cover and thaw under refrigeration. Keep thawed fillet(s) refrigerated and use within 2 to 3 days.
Rinse fillet(s) and pat dry before cooking.
PAN FRY: From thawed, heat a heavy nonstick skillet over medium-high heat. Pat fillet(s) dry, brush both sides with oil. Place in heated skillet and cook uncovered for 1 ½ to 2 minutes, until browned. Gently turn fillet(s) over and reduce heat to medium. Cook an additional 1 ½ to 2 minutes. When cooking from frozen, cook uncovered 2 to 3 minutes, gently turn fillet(s) over and cook an additional 2 to 3 minutes.
OVEN BROILER: Place thawed fillet(s) on spray-coated broiling pan and broil 5 to 6 inches from heat source for about 3 to 4 minutes, until golden. When cooking from Frozen, cook for 6 – 7 minutes.
CONVENTIONAL OVEN: Preheat oven to 425°F. Place Thawed fillet(s) on spray-coated pan and cook for 4 to 6 minutes. When cooking from Frozen, cook for 9 to11 minutes.
Microwave cooking is not recommended.
* Cooking times and temperatures may vary substantially. Internal temperature should be at least 145°F. We strive to produce a fully “boneless” product. As with all fish, however, occasional bones may still be present.