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 Home » Recipe » Preparing Salmon, Grouper and Sole
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Salmon En Croute
Thawed: Remove salmon from plastic packaging and place in refrigerator to thaw for 12 hours. When ready to prepare, preheat the oven to 400ºF. Place the salmon en croute on a sheet pan sprayed with non-stick oil and bake for 25 minutes or until internal temperature reaches 150ºF when measured with a thermometer.
Frozen: Preheat the oven to 400ºF. Remove salmon from plastic packaging and place on a sheet pan sprayed with non-stick oil and bake for 40 minutes or until internal temperature reaches 150ºF when measured with a thermometer.
Marinated Salmon
Thawed: Place salmon (still in packaging) in refrigerator overnight. When ready to prepare, preheat the oven to 400ºF. Remove salmon from packaging and place skin-side down on a sheet pan sprayed with non-stick oil.Bake for 15-22 minutes or until internal temperature reaches 150ºF when measured with a thermometer.
Frozen: Preheat the oven to 400ºF. Remove salmon from packaging and place skin-side down on a sheet pan sprayed with non-stick oil. Bake for 30-35 minutes or until internal temperature reaches 150ºF when measured with a thermometer.
Crab Stuffed Sole
Thawed: Remove sole from packaging, cover with plastic wrap or foil, and place in the refrigerator overnight. When ready to prepare, preheat the oven to 400ºF. Place on a sheet pan sprayed with non-stick oil and bake for 20 minutes or until internal temperature reaches 150ºF when measured with a thermometer.
Frozen: Preheat the oven to 400ºF. Remove sole from packaging and place on a sheet pan sprayed with non-stick oil. Bake for 30 minutes or until internal temperature reaches 150ºF when measured with a thermometer.
Grouper in Banana Leaf
Frozen: Remove grouper from packaging and leave it in the green leaf. Place it to rest in the refrigerator for one hour or until slightly soft. Preheat the oven to 350ºF. Place on a sheet pan sprayed with non-stick oil and bake for 35-45 minutes or until internal temperature reaches 150ºF when measured with a thermometer.
We DO NOT recommend preparing grouper from thawed.
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We had three of the teriyaki 8 oz filets for dinner. They were outstanding. This prompted me to order another dozen...I am always so pleased with what we receive from you. ... -- Ray & Susan
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Edward Scavuzzo, President