(stovetop): Thaw completely in fridge. Cook rice (included). Coat frypan or skillet with a little oil and heat over medium heat. Pat fish dry with paper towel and sprinkle with salt and pepper. Cook 3-4 min. per side OR until golden and flakes easily with a fork (internal temp. 158F/70C). Remove fish from pan and cover to keep warm. Stir and cook sauce 2-4 min, until slightly reduced; serve over fish and rice. Suggested Sides: A green salad, edamame. *For best results, cook within 24 hours of defrosting.
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