Keep Frozen. HOW TO THAW: 1. Remove all wrapping; place fillet(s) in single layer. Cover loosely, refrigerate 8-12 hours or until thawed. 2. Rinse; pat dry and cook immediately. To Quick Thaw: 1. Remove all wrapping; place fillet(s) in a resealable plastic bag. Place bag in a bowl of cold water. Move bowl into sink and allow a small stream of cold water about 45 minutes or until thawed. 2. Rinse, pat dry and cook immediately. Do Not Refreeze. HOW TO COOK: Cooking times may vary depending on your equipment. Do not cook from frozen. Do not refreeze. Pan Searing: Preheat oven to 350 degrees F if fillet is thicker than 1/2 inch. 1. Dust fillet(s) with flour; pat off excess. 2. Heat 1-1/2 tsp olive oil in skillet on Medium-High, until oil faintly smokes; add fillet(s). Turn over after 3-4 minutes when it changes color one-quarter of the way up from bottom and seared side has turned paper-bag brown. 3. If thicker than 1/2 inch, place pan in oven. For stovetop, reduce heat to MEDIUM). Cook until internal temperature reaches 130 degrees F (check by inserting a thermometer halfway into thickest part of the fillet). Remove from heat; let rest at least 2 minutes. 4. Optional: Finish by cooking to 120 degrees F. Add 1 tsp butter and 1 Tbsp basting oil or olive oil to pan; swirl. Baste with spoon 2 minutes, until internal temperature reaches 130 degrees F. Let rest 2 minutes; season. Grill: 1. Preheat grill on HIGH 10 minutes; clean and lightly oil grill grate. 2. Season fillet(s); drizzle both sides with light coating of olive oil. 3. Sear fillet(s) on grill 2-3 minutes, until it changes color one-quarter way up from bottom. Turn over; cook until internal temperature reaches 130 degrees F (check by inserting thermometer halfway into thickest part of fillet). 4. Remove from grill; rest at least 2 minutes. Keep frozen. Cook immediately after thawing or refrigerate and use within 24 hours. Use by date stamped on package. Consumer Advisory: Consuming raw or undercooked seafood (internal temp less than 145 degrees F) may increase your risk of foodborne illness.
