AHI SWORDFISH
These steaks are great on the grill or under the broiler.
Broil or Grill: 4-5 minutes per side. They are done when the steak is opaque throughout. For a moist entree, avoid overcooking.
Microwave: Arrange two thawed steaks in a baking dish. Brush steaks with a mixture of 1 Tbsp. of butter and 1 Tsp. lemon juice. Cover with plastic wrap, venting one corner. Microwave at 50% power (medium) for 3-4 minutes. Turn steaks over. Brush with butter; cover. Microwave 3-4 minutes or until fish is opaque throughout.
AHI TUNA STEAKS
Grill: Heat grill and season steaks. Grill Tuna for 7 minutes per side or until they've reached desired doneness.
Pan Sauté: Coat a non-stick skillet with a little bit of olive oil, butter or non stick cooking spray. Cook the Tuna on each side for 7 minutes or until they've reached desired doneness.
Baking: Place on a baking sheet and bake at 350°F for 20 minutes or until Tuna has reached desired doneness. Brush with butter or butter substitute before baking if preferred. To maintain proper quality, product should be consumed within 24 hours of thawing.
CAJUN SALMON
From thawed.
Cooking Tips: As a general rule, allow 10 minutes of cooking time per inch of thickness, measuring fish at its thickest part. Cooked salmon will flake with a fork and have an opaque appearance when fish is done. Salmon will continue to cook slightly once removed from heat.
Baking: Preheat oven to 400°F. Remove thawed salmon from pouch and place in baking dish. Bake for 15-22 minutes.
Grill: Remove thawed salmon from pouch. Place on grill. After 5 minutes, turn salmon over and grill an additional 5-10 minutes.
Microwave: Remove thawed salmon from pouch and place on microwave safe baking dish. Cover with plastic wrap, venting at corner. Heat 5-8 minutes rotate dish halfway through cooking time.
COLOSSAL SHRIMP
From frozen: Bring unsalted water to a rolling boil, add shrimp. Return to boil and cook for 2 minutes. Drain. Rinse with cold water (Do not overcook.). Prepared with the tail on, 8/12 count!
FISH STICKS
Preheat oven to 350°F. From frozen, about 15 minutes, turn once in between.
HALIBUT
Cook thawed.
Baking: Preheat oven to 350°F. Place thawed halibut steaks on baking dish; brush with butter or substitute and bake for 20 to 25 minutes.
Broiling: Thaw fish. Preheat broiler. Surface of fish should be 3 to 4 inches from source of heat. Brush with butter or substitute. Broil 10 to 15 minutes until fish pierces easily with knife.
IQF FLOUNDER FILETS
Thawed: Conventional oven about 8 minutes at 350°F.
IQF SEA SCALLOPS
Thawed.
Baking: Preheat oven to 375°F. Line the bottom of a shallow baking pan with aluminum foil and grease the foil. Lay the scallops in the preheated pan. Place the pan containing the scallops in the oven. Bake for 12 to 15 minutes until white in color and slightly firm.
Broil: Place your scallops in a well greased pan about 3 to 4 inches from heat source. Brush the scallops liberally with melted butter or margarine. Cook until white in color and slightly firm.
Sauté: Dip cleaned scallops in milk and lightly dust in flour. Melt enough butter in a skillet to cover bottom. When butter is hot, but not burned, place the scallops in the skillet. Also excellent stir fry or grilled on a skewer.
KING CRAB LEGS
King Crab Legs Rinse ice glaze off the shell and then use in your recipe without thawing. The preferred cooking method is to steam or microwave.
Starting with the tip, break back one section at a time at the join and pull apart. The tendon will come out with each pull. Use a knife to score each piece lengthwise on the smooth side of the shell. Peel away the shell to expose the meat.
Serving Suggestions: King crab is already cooked, it need only to be brought to serving temperature...avoid overcooking. We recommend that it be broiled, steamed or microwaved quickly so as to retain the natural moisture and flavor.
P&D COOKED SHRIMP
Defrost in refrigerator overnight or run under cool tap water until defrosted. Rinse in cold water. Drain and pat dry.
P&D UNCOOKED SHRIMP
From frozen, bring unsalted water to a rolling boil, add shrimp. Return to boil and cook for 2 minutes. Drain. Rinse with cold water (Do not overcook.).
LOBSTER TAILS
How to broil:
In the whole shell: Thaw tails. Hold the shell in the palm of one hand and insert the point of kitchen shears between the hard upper shell and the soft underside membrane. Snip down each side and lift the membrane off. Grasp the tail in both hands and crack the shell firmly lengthwise. This cracking makes the shells lie flat during broiling. Preheat broiler 10 minutes or according to instructions given by manufacturer. Place tails shell side up, 4 inches below heat. Broil tails between 3-5 minutes, according to size. Serve in shell with melted butter or desired sauce.
"Piggy Back": Thaw tails. Insert point of kitchen shears between meat and hard shell on back. Clip hard shell down the center, leaving tail "fan" intact. Do not remove the underside membrane. Gently open shell, separating it from the meat. Lift raw tail meat through split shell to rest outside of shell, leaving the meat attached to the "fan" end of shell. Preheat broiler and arrange shells, with meat riding "piggy back" on top, in a shallow broiling pan. Brush with melted butter and broil about 4 inches from heat. Allow approximately 6-10 minutes or until heated through.
Boiling: Drop lobster tails either thawed or frozen into a large pot of boiling water with 1 teaspoon salt for each quart. When water reboils, lower heat and begin counting time. Allow approximately 1 minute for each ounce of tail weight. Drain immediately and drench with cold water. Cut away under membrane with kitchen shears and work meat loose of the tail. Meat can easily be removed in one piece.
Baking: Thaw tails and remove underside membrane. Wrap each tail securely in heavy duty aluminum foil. Place in baking pan and bake in preheated (450°F) oven according to the following timetable: Weight Time to Bake 2 oz. 12 minutes 3 oz. 15 minutes 4 oz. 18 minutes 5 oz. 20 minutes 6 oz. 22 minutes 7 oz. 24 minutes 8 oz. 26 minutes.
How do I know When The Lobster Is Cooked?
Lobsters will turn their characteristic bright red color well before the meat is thoroughly cooked inside. Follow these easy tips to ensure that the lobster is cooked: The meat inside the lobster will be firm, white and opaque. The internal temperature will be 180°F (80o°C) Be careful not to overcook the lobster. Moderate overcooking causes toughening of the meat, shrinkage and loss of flavor; while extreme overcooking may cause the meat to fall apart or become mushy. If the lobsters will not be eaten right away, they must be cooled quickly in ice-water. Drain the chilled lobsters, cover and keep refrigerated. You can keep cooked lobsters in your refrigerator for 1 to 2 days.
LUMP CRAB CAKES
Preheat oven to 375°F. Place crabcakes on a non-stick or oiled baking dish. Place a small dollop of mayo on each one and bake for 25 minutes. Turn to broil for 5 minutes.
MAHI MAHI
From Thawed: Grill mahi for 4-5 minutes on each side.
PARMESAN-CRUSTED TILAPIA
Thaw: Place on cookie sheet and bake 8-10 minutes.
RED SNAPPER
Cooking from thawed.
Baking: Place fillets in greased baking dish, brush with oil. Squeeze lemon juice on fillets. Bake at 350° until fish flakes.
Broil: Place fillets in tray, brush with vegetable oil, season to taste. Broil fillet 4 inches from heat for 15 minutes or until fish flakes.
Grill or BBQ: Place fillets with skin down on medium heat. Brush lightly with sauce, cook for 7 to 8 minutes per side.
SALMON FILET
Baking: (From thawed.) Preheat oven to 400°F. Remove Salmon from the pouch; place on baking sheet on the side with the red stripe in the middle . Bake fish at 400°F for 15-22 minutes. Cooking times can vary by oven. It is not necessary to turn fish while baking.
Sauté: (From thawed.). Preheat a non-stick skillet on low heat. Remove Salmon from pouch; place on hot skillet on the side with the red stripe in the middle. Sauté 5 minutes. Flip Salmon over. Cover pan and cook for 7-11 minutes. Total 14-16 minutes. Let stand for 2-3 minutes before serving (Salmon will continue to cook silently).
Broil:
From thawed - Remove Salmon from its pouch. Place Salmon on pan on the side with the red stripe in the middle. Broil 5 inches from the heat for 10-15 minutes.
From frozen - Bake at 375°F for 20 minutes per inch of thickness.
SALMON FLORENTINE
From frozen: Bake at 375°F for 20 minutes per inch of thickness.
SHRIMP SCAMPI
From frozen: Sauté in large pan until slightly pink. Serve over rice or noodles.
SOLE FILET
From thawed.
Baking: Preheat oven to 350°F. Place fish on baking pan; brush with butter or substitute and bake for approximately 10 minute.
TILAPIA FILET
Thawed: Bake at 325°F for 12-15 minutes, or until fish is opaque and flakes with fork.
Broil: about 4 inches from heat source - approximately 6-8 minutes, until fish is opaque and flakes with fork.