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Wegmans Food You Feel Good About
|about 2 servings per container|
|Serving Size: 6 oz (170 g)|
|Calories from Fat||4|
|Amount Per Serving and/or % Daily Value*|
|Total Fat||4 g (5%)|
|Saturated Fat||1 g (5%)|
|Cholesterol||35 mg (12%)|
|Sodium||60 mg (3%)|
|Total Carbohydrate||0 g (0%)|
|Dietary Fiber||0 g (0%)|
|Includes Added Sugars||0 g (0%)|
|Protein||41 g (82%)|
|Calcium||10 mg (0%)|
|Iron||1 mg (6%)|
|Potassium||476 mg (10%)|
|Vitamin D||0 mcg (0%)|
Steaky Texture, Medium Flavor. Wild Caught. Skinless & Boneless. 2 Individually Wrapped Steaks. Per 6 oz: 180 Calories, 1g (5% DV), 60mg Sodium (3% DV), 0 Sugars (0% DV), 41g Protein (82% DV). Chosen with Care! Whether seafood at Wegmans is caught or farm raised, our suppliers must meet our standards for responsible sourcing. We require them to adhere to best practices and laws that reduce the negative impact on local wildlife and help prevent depletion and destruction of natural resources. We feel a deep responsibility to work only with partners who share our goals to protect the environment and the food supply for our grandchildren and beyond. We only offer products we love - and we hope you'll love them too. If not, we'll give you your money back - The Wegmans Family.
Opah (Lampris Guttatus).
ALLERGENS: Contains Fish (Opah).
Keep Frozen. Keep frozen until ready to use. Do not refreeze. Use thawed product within 24 hours. Use by date stamped on package. HOW TO THAW: 1. Remove desired amount of steaks from freezer. Remove all wrapping and place on plate in single layer. Cover loosely and refrigerate 8-12 hours or until completely thawed. 2. Rinse; pat dry and cook immediately. To Quick Thaw: 1. Remove desired amount of steaks from freezer. Remove all wrappings; place steaks in a resealable plastic bag. Place bag in a bowl of cold water. Move bowl into sink and allow a small stream of cold running water to thaw steaks about 45 minutes. Remove from bag; rinse, pat dry and cook immediately. Do Not Refreeze. Cook Immediately After Thawing. HOW TO COOK: Cooking times may vary depending on your equipment. Do not cook from frozen. PAN SEARING: Preheat over to 350 degrees F if steak is thicker than 1/2 inch. 1. Dust steak(s) with flour; pat off excess. 2. Heat 1-1/2 teaspoons olive oil in ovenproof pan on MEDIUM-HIGH, until oil faintly smokes; add steak(s). Turn over when it changes color one-quarter way up from bottom, 3-4 minutes and seared side has turned paper-bag brown. 3. If thicker than 1/2 inch, place pan in oven. (on stove, reduce heat to MEDIUM.) Cook until internal temperature reaches 130 degrees F; check by inserting thermometer halfway into thickest part of steak. Remove from heat and let rest 2 minutes. 4. Optional to finish with 1 teaspoon butter and 1 tablespoon basting oil or olive oil. When steak(s) reach 120 degrees F, add butter and basting oil to pan and swirl. Baste with spoon 2 minutes, until internal temperature reaches 130 degrees F. Let rest 2 minutes. Season to taste. GRILLING: Preheat grill on HIGH for 10 minutes. 1. Season steak(s) with salt and pepper, if desired. Drizzle both sides with light coating of olive oil. 2. Clean and lightly oil grill grate. Sear steak(s) on grill 2-3 minutes, until it changes color one-quarter way up form bottom. Turn over and cook until internal temperature reaches 130 degrees F, check by inserting thermometer halfway into thickest part of steak. Remove from grill and let rest 2 minutes. BROILING: Preheat oven to BROIL with rack placed one level above center or about 6 inches from upper heat. 1. Season steak(s) with salt and pepper. Drizzle with small amount of olive oil. 2. Arrange in single layer on broiler pan. Broil one side about 3 minutes, until it becomes a more solid white color. Turn steak(s) over and cook until internal temperature reaches 130 degrees F, check by inserting thermometer halfway into thickest part of steak. Remove from oven and let rest 2 minutes.
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