Great Catch Frozen Wild Caught Boneless Mahi-Mahi Fillets

12 oz

$9.33 each($0.78 / oz)

In Seafood on the Right Wall

Victoria H‑E‑B plus!

6106 N. NAVARRO

Description

Make some fish tacos with mahi-mahi from Great Catch. Wild caught and frozen at the peak of freshness, these 2 individually wrapped fish fillets are boneless and skinless. After thawing them overnight in the fridge (or for quicker results, in cold water), bake in the oven or pan-sear in a skillet. There’s 34 grams of protein per serving.

• 2 mahi-mahi fillets
• Wild caught
• Frozen at peak freshness
• Boneless and skinless
• 34g protein per serving (1 fillet)
• Mild, sweet taste
• Easy to thaw
• Cook in oven or on stovetop
• Individually wrapped

Highlights

Nutrition Facts
Per 6 oz (170g)
2 servings per container
Serving Size
6 oz (170g)
- Amount Per Serving
  Calories
  150
- % Daily Value^*
- Total Fat
  1.5g
  2%
- Saturated Fat
  0g
  0%
- Trans Fat
  0g
- Cholesterol
  120mg
  40%
- Sodium
  160mg
  7%
- Total Carbohydrate
  0g
  0%
- Dietary Fiber
  0g
  0%
- Total Sugars
  0g
- Includes Added Sugars
  0g
  0%
- Protein
  34g
  68%
- Vitamin D
  0mcg
  0%
- Calcium
  40mg
  4%
- Iron
  1.6mg
  10%
- Potassium
  1060mg
  25%
^* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Mahi-Mahi (Coryphaena Hippurus), Tasteless Smoke (Promotes Color Retention).
Allergens and safety warnings
Contains: MAHI-MAHI. Keep frozen at 0°F (-18°C). Do not refreeze. For food safety, cook seafood to an internal temperature of 145°F as measured with a food thermometer.

CAUTION: May contain bones. While we make every effort to remove all bones, please note some bones may still be present.
How to Thaw Mahi-Mahi:

Refrigerated Thaw (Preferred): Remove from vacuum package when thawing. Place fillets in a covered dish and thaw in the refrigerator overnight.

Quick Thaw: Remove from vacuum package when thawing. Place fillets in a resealable bag. Immerse the sealed bag in a bowl of cold water in sink for approximately 15 – 20 minutes.

Cooking Mahi-Mahi:
Stovetop: Heat a large heavy nonstick skillet over medium-high heat for 3 – 5 minutes. Add 2 Tbsp oil to skillet. Pat thawed fillets dry with paper towel and season as desired. Place in a single layer in skillet. Cook for 4 minutes per side, depending on thickness, or until fish flakes easily with a fork and internal temperature reaches 145°F.

Oven: Heat oven to 375°F. Spray a rimmed baking pan with nonstick cooking spray. Place in a single layer in pan. Bake uncovered for 16 – 20 minutes, depending on thickness, or until fish flakes easily with a fork and internal temperature reaches 145°F.