Details

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Ingredients

Tilapia Fillet, Carbon Monoxide (co Treated For Color Retention).

Directions

Safe Handling Instructions: This product was prepared from inspected and passed meat and/or poultry. Some food products may contain bacteria that could cause illness if the product is mishandled or cooked improperly. For your protection, follow these safe handling instructions. Keep refrigerated or frozen. Thaw in refrigerator or microwave. Keep raw meat and poultry separate from other foods. Wash working surfaces (including cutting boards), utensils, and hands after touching raw meat or poultry. Cook thoroughly. Keep hot foods hot. Refrigerate left-overs immediately or discard.

Thawing Instructions: Keep frozen until used. Thaw under refrigeration immediately before use. Thawing Instructions: Thaw First Street Tilapia Fillets under refrigeration immediately before use. Keep thawed Tilapia Fillets refrigerated and use within 1 to 2 days. Must be cooked to a minimum internal temperature of 145 degrees F (63 degrees C). Fried Tilapia Fillet with Lemon: 4 First Street tilapia fillets. 1 lemon. 4 tbsp First Street flour. First Street salt and pepper to taste. 4 tbsp First Street olive oil. 2 tbsp parsley, finely chopped. 4 sprigs parsley. Preparation: Grate the zest of the lemon with a fine grater. Cut 4 parts off the lemon and squeeze the rest. Rinse the tilapia fillets under cold running water and dab them dry. Sprinkle the fish with flour, some salt, a little bit of pepper and the grated lemon zest. Heat the olive oil in a large frying pan. Brown the fish until done (approx. 10 minutes). Add the lemon juice and finely chopped parsley to the pan and shake it so the olive oil can mix with the lemon juice. Place the fried fish on a dish and garnish with the lemon parts and sprigs of parsley. Serve with your favorite side dish. Thai-Style Tilapia Fillets. 4 First Street tilapia fillets. ½ cup Sun Harvest coconut milk. 6 almonds, whole. 2 tbsp white onion, chopped. ½ tsp First Street ground turmeric. 1 tsp lemon grass, chopped. ¼ tsp First Street salt. ½ tsp First Street red pepper flakes. First Street salt and pepper to taste. Preparation: In a food processor or blender, combine the coconut milk, almonds, onion, turmeric, lemon grass and 1⁄4 tsp of salt. Process until smooth. Heat a large non-stick skillet over medium-high heat. Season the tilapia fillets with salt and pepper on both sides, then place them in the skillet. Pour the pureed sauce over the fish. Use a spatula to coat the fish evenly with the sauce. Sprinkle with red pepper flakes. Reduce the heat to medium, cover and simmer for about 15 minutes until the puree is thickened and the fish flakes easily with a fork. Serve with your favorite side dish.

Perishable keep frozen. Do not refreeze.

Warnings

Contains: fish (tilapia). Caution: may contain bones.