Mahi Mahi Fillets

PREPARATION INSTRUCTIONS - THAWING INSTRUCTIONS - KEEP FROZEN UNTIL READY TO USE. REMOVE FROZEN FILLETS 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 MAHI MAHI FILLETS ON BAKING DISH. SEASON AS DESIRED. COOKING FROM THAWED: BAKE UNCOVERED FOR 14-16 MINUTES OR UNTIL A MINIMUM INTERNAL TEMPERATURE OF 145°F IS MAINTAINED. COOKING FROM FROZEN: BAKE UNCOVERED FOR 28-30 MINUTES OR UNTIL A MINIMUM INTERNAL TEMPERATURE OF 145°F IS MAINTAINED. COOK TIMES WILL VARY ACCORDING TO THICKNESS OF FISH. WARNING: CARE IS TAKEN TO REMOVE BONES; HOWEVER, SOME MAY ESCAPE DETECTION. PLEASE USE REASONABLE CARE WITH THIS PRODUCT.

MAHI MAHI WITH THAI BANANA SALSA - SERVINGS: 2, PREP TIME: 15 MINUTES, COOK TIME: 6-8 MINUTES. INGREDIENTS - 2 OPEN NATURE MAHI MAHI FILLETS, THAWED, 1/2 TSP. TOASTED SESAME OIL, 1/2 FIRM-RIPE BANANA PEELED AND CUT IT TO 1/2" SLICES, 1/4 CUP GOLDEN RAISINS, CHOPPED, 1/4 CUP CHOPPED CILANTRO, 2 TSP. MINCED LEMONGRASS, 1/2 TSP. OF FRESH ORANGE ZEST, PINCH OF CAYENNE, 1 TSP. OLIVE OIL, FRESH CILANTRO SPRINGS - FOR GARNISH. DIRECTIONS: COMBINE SESAME OIL, BANANA, RAISINS, 1 TBSP. OF CILANTRO, LEMONGRASS, ORANGE ZEST AND CAYENNE IN SMALL BOWL. MIX GENTLY. RESERVE. PAT THE MAHI MAHI TO DRY; RUB WITH OLIVE OIL AND REMAINING CILANTRO. PLACE A NON-STICK FRYING PAN OVER MEDIUM-HIGH HEAT. WHEN PAN IS HOT ADD OLIVE OIL AND FISH. DRIPPINGS MAY SCORCH AND SMOKE SLIGHTLY. COOK, TURNING ONCE OR TWICE AS NEEDED UNTIL FISH IS JUST OPAQUE IN THE CENTER (6-8 MINUTES) CAREFULLY REMOVE FISH AND PLACE ON SERVING PLATE. TOP WITH BANANA SALSA AND CILANTRO SPRIGS TO GARNISH. NOTE: COOKING TIMES WILL VARY ACCORDING TO THICKNESS OF FILLETS. COOK THOROUGHLY TO A MINIMUM INTERNAL TEMPERATURE OF 145°F AS MEASURED BY A FOOD THERMOMETER.

PERISHABLE

KEEP FROZEN

DO NOT REFREEZE