Chilean Sea Bass Fillets

COOKING FROM THAW INSTRUCTIONS - GRILL OR BROIL 4-6 MINUTES PER SIDE.* SEAR IN A CAST IRON SKILLET AT MEDIUM-HIGH HEAT FOR 2-3 MINUTES PER SIDE.* *COOKING TIMES WILL VARY ACCORDING TO THICKNESS OF FISH. OVEN TEMPERATURES MAY VARY. COOK FISH TO INTERNAL TEMPERATURE OF 145°F.

PAN-SEARED CHILEAN SEA BASS 

INGREDIENTS: 2 6OZ OPEN NATURE SEA BASS FILLETS, 2 TEASPOON EXTRA VIRGIN OLIVE OIL, 2 TEASPOON FRESH LEMON JUICE, 1/2 TEASPOON BLACK PEPPER COARSE, 1/2 TEASPOON KOSHER SALT, 1/2 TEASPOON GRANULATED GARLIC. 

AFTER THAWING DIRECTIONS - 1. RUB THE SEA BASS FILLETS WITH BLACK PEPPER, KOSHER SALT AND GRANULATED GARLIC, SET ASIDE. 2. PREHEAT OLIVE OIL IN A SKILLET TO MEDIUM HIGH HEAT, PLACE SEA BASS FILLETS IN PAN AND COOK FOR 3 MINUTES ON EACH SIDE, KEEP COVERED WHILE COOKING. 4. COOK UNTIL INTERNAL TEMPERATURE REACHES 145°F AS MEASURED BY A FOOD THERMOMETER. 5. REMOVE SEA BASS FILLETS TO A PLATE AND SPOON LEMON JUICE OVER THE FISH. ACCOMPANY WITH YOUR FAVORITE SIDE DISH AND ENJOY!

PERISHABLE

KEEP FROZEN

DO NOT REFREEZE

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.