Scarlet Snapper Fillets
Scarlet Snapper Fillets
4 (6 oz.) fillets
Thaw in Refrigerator. When thawing, remove from plastic packaging. Cover and refrigerate below 38°F. Once thawed, consume within one to two days. Snapper is fully cooked when it reaches an internal temperature of 145°F and flesh is opaque throughout.
Quick Thaw Method: Unpackage desired number of fish fillets and place in a sealable plastic bag. Remove as much air from the bag as possible and immerse in cold water for approximately 30 minutes.
Oven: Preheat oven to 400°F. Brush steaks lightly with melted butter or olive oil. Season as desired. Place on a baking sheet. Bake for 15-17 minutes, until opaque throughout.
Broil or Grill: Preheat the broiler or grill. Brush steaks with melted butter or olive oil. Season as desired. Broil or grill 4-5 minutes on each side, until opaque throughout.
Stove-Top: Preheat 1 tsp of olive oil per portion in a saute pan over medium heat. Season as desired. Place in pan and cook for 4-5 minutes. Flip and continue to cook for 4-5 minutes.