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20<br />
Lemon Dill Salmon,<br />
M M<br />
Marinated Salmon, Classic<br />
Salmon, Wild Salmon and<br />
Hickory Salmon Fillets<br />
FROM FROZEN:<br />
Bake:<br />
• Preheat oven to 400˚F.<br />
• Remove salmon from packaging and<br />
place on a foil lined baking sheet on<br />
center rack of oven.<br />
• Bake 22-24 minutes.<br />
Microwave:<br />
• Remove from packaging and place<br />
2 frozen fillets in a microwave safe<br />
dish. Cover with plastic wrap,<br />
venting one corner.<br />
• Cook on high 5-6 minutes, turning<br />
over halfway through cooking.<br />
• Let rest 1-2 minutes before removing<br />
from the microwave and serving.<br />
FROM THAWED:<br />
Bake:<br />
• Preheat oven to 400˚F.<br />
• Remove salmon from packaging and<br />
place on a foil lined baking sheet on<br />
center rack of oven.<br />
• Bake 10-12 minutes.<br />
Grill:<br />
• Preheat grill on high.<br />
• Remove from packaging and place<br />
on grill. Reduce heat to medium.<br />
• Grill for 3-4 minutes per side.<br />
Microwave:<br />
• Remove from packaging and place<br />
2 fi llets in a microwave safe dish.<br />
Cover with plastic wrap, venting<br />
one corner.<br />
• Cook on high 3-4 minutes, turning<br />
over halfway through cooking.<br />
• Let rest 1-2 minutes before serving.<br />
Lemon Peppered Catfish<br />
M<br />
Bake: (do not thaw)<br />
• Preheat oven to 400˚F.<br />
• Place fillets on foil lined or greased<br />
raised edge uncovered baking pan.<br />
• Bake approximately 25-30 minutes.<br />
Microwave:<br />
• Place one fillet in microwave safe<br />
dish. Cover dish with plastic, venting<br />
one corner.<br />
• Cook on medium/high 6-7 minutes.<br />
For 2 fillets, cook 10-12 minutes.<br />
Lemon Peppered Tilapia<br />
FROM FROZEN:<br />
Bake:<br />
• Preheat oven to 400˚F.<br />
• Remove frozen tilapia from packaging.<br />
• Place on a baking sheet.<br />
• Bake in the oven for 25-30 minutes.<br />
Microwave:<br />
• Place frozen tilapia, with packaging<br />
intact, on microwave safe dish.<br />
• Defrost for 7-8 minutes, flip halfway<br />
through cooking.<br />
• Remove from packaging and place<br />
on microwave safe dish. Cover with<br />
plastic wrap; venting one corner.<br />
• Cook on high for 2-3 minutes.<br />
Tilapia should then be white on the<br />
outside and opaque on the inside.<br />
FROM THAWED:<br />
Thaw in refrigerator.<br />
Bake:<br />
• Preheat oven to 400˚F.<br />
• Remove thawed tilapia from the<br />
packaging. Place on a baking sheet.<br />
• Bake for 13-16 minutes.<br />
Microwave:<br />
• Remove tilapia from packaging.<br />
• Place on a microwave safe dish.<br />
Cover with plastic wrap; venting<br />
one corner.<br />
• Cook on high for 2-3 minutes.<br />
M<br />
Lobster Tails<br />
(Cold Water | Warm Water)<br />
FROM FROZEN: Do not thaw.<br />
Stovetop:<br />
• Bring 2 quarts of water to boil in<br />
a large saucepan.<br />
• Remove plastic wrap from frozen<br />
tails and place in boiling water.<br />
• Return to boiling, reduce heat to<br />
a simmer and cook tails 12-15<br />
minutes until color is opaque.<br />
• Drain tails.<br />
• To serve in shell, remove underside<br />
membrane by cutting along each<br />
side, pull to remove membrane.<br />
• To remove from shell, cut away<br />
underside membrane and insert<br />
fingers between shell and meat at<br />
heavy end and work meat loose<br />
from the shell. Serve with melted<br />
butter if desired.<br />
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