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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 fillets 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 fillets from freezer. Remove all wrapping; place fillets in a resealable plastic bag. Place bag in bowl of cold water. Move bowl into sink and allow a small stream of cold running water to thaw fillets 30-40 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: 1. Dust fillet(s) with flour; pat off excess. Season with salt and pepper, if desired. 2. Heat 1 ½ teaspoons olive oil in skillet on MEDIUM-HIGH, until oil faintly smokes; add fillet(s) skin side up. Turn over when it changes color one-quarter of the way up from bottom, 3-4 minutes and seared side has turned paper-bag brown. 3. Reduce heat to MEDIUM. Cook until internal temperature reaches 130°; check by inserting thermometer halfway into thickest part of fillet. 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 fillet(s) reach 120°, add butter and basting oil to pan and swirl. Baste with spoon, 2 minutes, until internal temperature reaches 130°. Let rest 2 minutes. Grilling: Preheat grill on HIGH for 10 minutes. 1. Season fillet(s) with salt and pepper, if desired. Drizzle both sides with light coating of olive oil and place fillet skin side up on sheet of non-stick aluminum foil. 2. Clean grill grate. Place fillet(s) with foil on grill, sear until filet changes color one quarter of the way up from bottom 3-4 minutes. Turn over and cook until internal temperature reaches 130°, check by inserting thermometer halfway into thickest part of fillet. 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 fillet(s) with salt and pepper. Drizzle with small amount of olive oil. 2. Arrange skin side up, in a single layer on broiler pan. Broil one side about 4 minutes, until it becomes more solid white in color. Turn fillets over and cook until internal temperature reaches 130°, check by inserting thermometer halfway into thickest part of fillet. Remove from oven and let rest 2 minutes. Chef Tip: Line pan with non-stick foil or use pan spray.
Haddock (Melanogrammus aeglefinus).
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