Swordfish Steaks

NOTE: COOKING TIMES WILL VARY ACCORDING TO THICKNESS OF STEAKS. COOK THOROUGHLY TO A MINIMUM INTERNAL TEMPERATURE OF 145°F AS MEASURED BY A FOOD THERMOMETER.

PREPARATION INSTRUCTIONS - THAWING INSTRUCTIONS - KEEP FROZEN UNTIL READY TO USE. REMOVE FROZEN STEAKS FROM VACUUM POUCH. PLACE FISH ON A PLATE, COVER AND THAW IN REFRIGERATOR FOR 6-8 HOURS. COOKING INSTRUCTIONS - PREHEAT OVEN TO 425°F. LIGHTLY SPRAY A BAKING DISH WITH NONSTICK SPRAY. PLACE SWORDFISH STEAKS ON BAKING DISH. SEASON AS DESIRED. COOKING FROM THAWED: BAKE UNCOVERED FOR 14-15 MINUTES OR UNTIL A MINIMUM INTERNAL TEMPERATURE OF 145°F IS MAINTAINED. COOKING FROM FROZEN: BAKE UNCOVERED FOR 23-25 MINUTES OR UNTIL A MINIMUM INTERNAL TEMPERATURE OF 145°F IS MAINTAINED. COOK TIMES WILL VARY ACCORDING TO THICKNESS OF FISH.

GRILLED GINGER LIME SWORDFISH & VEGETABLES - SERVINGS: 2, PREP TIME: 10 MINUTES, COOK TIME: 25 MINUTES, INGREDIENTS - 2 OPEN NATURE SWORDFISH STEAKS, THAWED, 6 TBSP. MAYONNAISE, 1 TBSP. LIME JUICE, 3/4 TSP. PEELED AND MINCED GINGER ROOT, PINCH GROUND RED PEPPER, 1 BELL PEPPER, CUT INTO STRIPS, 1 SMALL ZUCCHINI, CUT IN 1/2 LENGTHWISE, 1 CUP HOT, COOKED RICE. DIRECTIONS: TURN ON THE BROILER/START THE GRILL. MIX MAYONNAISE, LIME JUICE AND SEASONINGS IN SMALL BOWL. RESERVE 1/4 FOR DINNER. PLACE SWORDFISH AND VEGETABLES ON A BAKING SHEET. BRUSH SWORDFISH AND VEGETABLES WITH REMAINING MAYONNAISE MIXTURE. COOK FOR 5 TO 8 MINUTES ON EACH SIDE OR UNTIL FISH FLAKES EASILY WITH A FORK. TO GRILL: PLACE FISH AND VEGETABLES ON GRILL OVER HOT COALS. GRILL COVERED. TO BROIL: PLACE FISH AND VEGETABLES ON BROILING PAN. PLACE IN OVEN 5-7 INCHES FROM HEAT. SERVE WITH RESERVED MAYONNAISE MIXTURE AS CONDIMENT, AND RICE.

PERISHABLE

KEEP FROZEN

DO NOT REFREEZE