Cooking Instructions

Pan Fry • Bake • Broil

To Thaw: Remove fillets from vacuum wrap. Place fillets in bowl of cool water until completely thawed or place in refrigerator for 24 hours until thawed.

Simple Preparation Instructions: For best taste and texture, bake or sauté the grouper fillets.

Bake:

1. Preheat oven to about 425°F. Place fillet in lightly oiled shallow baking dish.
2. Season with salt, pepper, and butter or margarine.
3. Bake 6 to 10 minutes per inch of thickness of fillet until it is just opaque throughout.

Sauté:

1. Season with coarse salt, pepper or herbs. Add two tablespoons oil or butter to skillet.
2. Heat oil over medium or medium-high, but don’t allow oil to smoke.
3. Place fillets in skillet and cook (skin-side down) for 1 to 4 minutes.
4. Shake pan occasionally while the fish is cooking to prevent it from sticking.
5. Turn the fish over and cook for another 1 to 4 minutes until fish flakes easily and is opaque in the middle.

Pan Fry:

1. Fry a single layer of fillets in a skillet with hot oil at 350°F until golden brown or until fish flakes easily.
2. Transfer to plate lined with paper towels to drain, and serve immediately.

Broil:

1. Preheat broiler. If desired, season fish with salt, pepper and lemon juice.
2. Place pan containing fish 4 to 5 inches from heat and broil 6 to 10 minutes per inch of thickness of fillet.
3. Test flaking at thickest part of fillet.

CAUTION: Contents will be hot. Heating times are approximate. They will vary due to the make, model and temperature calibration of your stove or oven.