PROCESSOR, FARM, CERT. NO. 123456 WWW.RESPONSIBLESEAFOOD.ORG THE RESPONSIBLE SEAFOOD CHOICE.QUALITY GUARANTEE - 100% SATISFACTION OR YOUR MONEY BACKCOPYRIGHT TOPCO ZFAA0220WELCOME TO CAPE COVELLE SEAFOOD MARKET. WE STRIVE TO BRING YOU GREAT QUALITY SEAFOOD YOU CAN TRUST. OUR WIDE VARIETY OF MOUTHWATERING SEAFOOD IS PERFECT FOR AN EVERYDAY MEAL OR ANY SPECIAL OCCASION. WE ARE CONFIDENT YOU WILL LIKE IT. GUARANTEED.DO NOT REFREEZE AFTER THAWINGPERISHABLEPAN SEARED TILAPIA WITH HERBED BUTTER & FRENCH GREEN BEANS 4 CAPE COVELLE FROZEN TILAPIA FILLETS 1 STICK BUTTER, SOFTENED 1-1/2 TSP CHOPPED FRESH BASIL 1-1/2 TSP CHOPPED ITALIAN PARSLEY 1/4 TSP FRESHLY GROUND PEPPER 1/8 TSP GARLIC POWDER 1 LB TRIMMED FRENCH GREEN BEANS 6 LARGE CLOVES GARLIC 8 TO 10 RED PEARL ONIONS, PEELED AND QUARTERED 4 TBSP OLIVE OIL, DIVIDED 1/3 CUP FLOUR 1 TSP SALT 1/2 TSP PAPRIKA THAW TILAPIA ACCORDING TO PACKAGE DIRECTIONS. COMBINE SOFTENED BUTTER, BASIL, PARSLEY AND GARLIC POWDER. PLACE SEASONED BUTTER ON A SHEET OF PLASTIC WRAP AND SHAPE INTO 4" LOG; REFRIGERATE UNTIL FIRM. PREHEAT OVEN TO 250 F. PEEL GARLIC AND SLICE EACH CLOVE LENGTHWISE INTO 4 OR 5 THICK SLICES. HEAT 1 TBSP OLIVE OIL IN LARGE SKILLET OVER MEDIUM HIGH HEAT; ADD GREEN BEANS AND SAUTE UNTIL ALMOST TENDER, ABOUT 5 TO 7 MINUTES. ADD GARLIC SLICES AND RED ONIONS; CONTINUE COOKING AND STIRRING 3 TO 5 MINUTES, BEING CAREFUL TO BROWN BUT NOT BURN GARLIC. KEEP GREEN BEANS WARM IN OVEN WHILE PREPARING TILAPIA. PAT TILAPIA FILLETS DRY ON PAPER TOWELS. COMBINE FLOUR, SALT AND PAPRIKA; DREDGE TILAPIA FILLETS ON BOTH SIDES IN FLOUR. HEAT 1-1/2 TBSP OLIVE OIL IN LARGE NON-STICK SKILLET OVER MEDIUM HIGH HEAT. COOK 2 TILAPIA FILLETS AT A TIME UNTIL GOLDEN BROWN ON BOTH SIDES AND FISH FLAKES EASILY WHEN PIERCED WITH A FORK, ABOUT 6 TO 8 MINUTES, KEEP WARM. REPEAT WITH REMAINING OLIVE OIL AND TILAPIA. SLICE HERBED BUTTER INTO 4-1/4" THICK ROUNDS; REFRIGERATE OR FREEZE REMAINING BUTTER FOR ANOTHER USE. SERVE EACH TILAPIA FILLET TOPPED WITH A SLICE OF HERBED BUTTER AND SAUTEED FRENCH GREEN BEANS. GARNISH TILAPIA WITH ADDITIONAL PAPRIKA AND FRESH BASIL. 4 SERVINGS.COOK TO INTERNAL TEMPERATURE OF 145 F AS MEASURED BY A FOOD THERMOMETER FOR FOOD SAFETY.SCAN HERE FOR MORE FOOD INFORMATION. CALL 1-888-423-0139 FOR MORE FOOD INFORMATION.

Tilapia, Sodium Tripolyphosphate (To Retain Moisture), Carbon Monoxide (To Retain Color).

THAW BEFORE COOKING! THAWING METHOD: REMOVE ALL PACKAGING: PLACE PORTIONS IN A COVERED DISH AND THAW IN THE REFRIGERATOR OVERNIGHT. IF THAWED, KEEP REFRIGERATED. TO BAKE: PREHEAT OVEN TO 400 Degrees F. PLACE FILLETS ON A GREASED BAKING DISH. BRUSH WITH MELTED BUTTER OR OIL AND SEASON TO TASTE. BAKE FOR APPROXIMATELY 20 MINUTES AT 400 Degrees F DEPENDING ON THICKNESS. TO PAN FRY: DIP THAWED FILLETS IN SEASONED FLOUR. FRY IN 4 TABLESPOONS OF COOKING OIL IN A SKILLET OVER MEDIUM HEAT UNTIL GOLDEN BROWN ON EACH SIDE, FOR A 3 TO 5 MINUTES PER SIDE DEPENDING ON THICKNESS.