Details
A versatile and luxe combination, our Halibut and Wild-Caught Sockeye Salmon make for an elegant and flavorful meal. Dial up the decadence with a dollop of Lemon Garlic Finishing Butter.
- 4 Wild-caught Pacific Halibut, 5 oz each
- 4 Wild-caught Sockeye Salmon Fillets, 7 oz each
- Lemon Garlic Finishing Butter, 3.5 oz
- Free Kansas City Steak Experience Guide included with each order. Get expert cooking directions (including steak grilling times), tips, steak recipes and more
Cooking
Preparing Halibut
Thaw in refrigeration.
Bake - Preheat oven to 400°F. Brush fillets lightly with melted butter or olive oil. Season as desired. Place fillets on a baking sheet. Bake for 12-14 minutes, until opaque throughout.
Grill - Preheat the grill. Brush fillets with melted butter or olive oil. Season as desired. Grill fillets 5-6 minutes on each side, until opaque throughout.
Stove Top - Preheat 1 tsp of olive oil per portion in a sauté© pan over medium heat. Season fillets as desired. Place fillets in pan and cook for 5-6 minutes. Flip and continue to cook for 4-5 minutes.
You want a white opaque look while the fish becomes flakey on all cooking methods.
Preparing Wild-caught Sockeye Salmon
Thawed - Thaw 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 nonstick oil. Bake for 30-35 minutes or until internal temperature reaches 150ºF when measured with a thermometer.
Nutrition
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