Wegmans Frozen Wild Caught Halibut 2 Lb

Wegmans Frozen Wild Caught Halibut 2 Lb

$32.19
$32.19
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Wegmans Frozen Wild Caught Halibut 2 Lb
  • Wegmans Frozen Wild Caught Halibut 2 Lb
  • Wegmans Frozen Wild Caught Halibut 2 Lb
Wegmans Frozen Wild Caught Halibut 2 Lb

Wegmans Frozen Wild Caught Halibut 2 Lb

$32.19
$32.19

Boneless and skinless, individually wrapped and frozen wild caught halibut fillets. This product features the Food You Feel Good About yellow banner, ensuring no artificial colors, flavors, or preservatives.

Each fillet is conveniently packaged for easy portion control. Simply thaw and cook using the provided oven or pan-searing instructions for a delicious and healthy meal.

Key Features

Weight 2 Lb
Form Frozen, Individually Wrapped Fillets
Species Halibut (Hippoglossus stenolepis)
Catch Method Wild Caught
Preparation Boneless & Skinless
Dietary Gluten Free, Lactose Free
Allergens Contains Fish (Halibut)

How to use

Keep Frozen. HOW TO THAW: 1. Remove all wrapping; place fillet(s) on plate in single layer. Cover loosely, refrigerate 8-12 hours or until thawed. 2. Rinse; pat dry and cook immediately. To Quick Thaw: 1. Remove all wrapping; place fillet (s) in resealable plastic bag. Place bag in bowl of cold water. Move bowl into sink; run a small stream of cold water about 45 min or until thawed. 2. Rinse; pat dry and cook immediately. Do Not Refreeze Cook Immediately After Thawing or Refrigerate and Use within 24 Hours. HOW TO COOK: Cooking times may vary depending on your equipment. Do not cook from frozen. Oven: 1. Preheat oven to 400 degrees F. Place thawed fillet(s), on parchment paper-lined baking pan. 2. Drizzle fillet(s) with oil; season. 3. Bake 9-13 min until internal temp reaches 130 degrees F (check by inserting thermometer halfway into thickest part of fish). Rest at least 2 min, transfer to serving platter. Tip: To finish, drizzle with olive oil and a squeeze of lemon juice. Pan Searing: Preheat oven to 350 degrees F if fillet is thicker than ½ inch. 1. Dust fillet(s) with flour; pat off excess. 2. Heat 1 ½ tsp oil in skillet on MED-HIGH, until oil faintly smokes; add fillet(s). Turn over when it changes color one-quarter of the way up from bottom, 3-4 min and seared side has turned paper-bag brown. 3. (If thicker than ½ inch, place pan in oven.) For stovetop reduce heat to MED. Cook until internal temperature reaches 130 degrees F; (check by inserting thermometer halfway into thickest part of fillet). Remove from heat; rest at least 2 min. 4. Optional finish by cooking to 120 degrees F. Add 1 tsp butter and 1 Tbsp basting oil or olive oil to pan; swirl. Baste with spoon 2 min, until internal temperature reaches 130 degrees F. Rest at least 2 min; season. Keep frozen until ready to use. Use by date stamped on package.

Ingredients

Halibut (Hippoglossus stenolepis).

Frequently asked questions

How should I thaw the halibut fillets?

Remove all wrapping, place fillets on a plate in a single layer, cover loosely, and refrigerate for 8-12 hours. Alternatively, place wrapped fillets in a resealable bag and submerge in cold water for about 45 minutes.

What is the recommended cooking method?

Preheat oven to 400°F, place thawed fillets on a parchment-lined baking pan, drizzle with oil and season, then bake for 9-13 minutes until internal temperature reaches 130°F. For pan searing, dust with flour and cook in oil over medium-high heat.

Are there any allergens in this product?

Yes, this product contains fish (halibut). It is gluten free and lactose free.

How should I store the halibut?

Keep frozen until ready to use. Use by the date stamped on the package. Do not refreeze after thawing; cook immediately or refrigerate and use within 24 hours.

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