H‑E‑B Fish Market Seasoned Catfish Strips - Blackened Flavored

Avg. 1.0 lb

$10.37 each($10.37 / lb)

Victoria H‑E‑B plus!

6106 N. NAVARRO

Description

Pre-seasoned with blackened seasoning (starring smoked paprika!), these fresh catfish fillets are ready for sautéing and can be plated in about 10 minutes. Savor the zesty taste and dense, moist texture of this popular fish and enjoy a restaurant-quality meal at home in just a fraction of the time.

• Fresh catfish fillets
• Coated in blackened seasoning
• Ready to cook — serve up in 10 minutes
• Zesty taste
• Dense, moist cooked texture

Highlights

Nutrition Facts
Varies servings per container
Serving Size
4 oz (113g)
- Amount Per Serving
  Calories
  140
- % Daily Value^*
- Total Fat
  4.5g
  6%
- Saturated Fat
  1g
  5%
- Trans Fat
  0g
- Cholesterol
  80mg
  27%
- Sodium
  650mg
  28%
- Total Carbohydrate
  4g
  1%
- Dietary Fiber
  0g
  0%
- Total Sugars
  0g
- Includes Added Sugars
  0g
  0%
- Sugar Alcohol
  0g
- Protein
  20g
- Vitamin D
  1mcg
  5%
- Calcium
  30mg
  2%
- Iron
  1mg
  6%
- Potassium
  392mg
  8%
^* 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
catfish blackened spice blend(sea salt, spices, garlic, smoked paprika, yeast extract, onions, basil, chile pepper, oregano, silicon dioxide(anticaking)).
Allergens and safety warnings
Contains: CATFISH.

Safe Handling: Perishable. Keep refrigerated.
Pan Sauté: Heat a nonstick skillet over medium to high heat for 2 minutes. Add 2 Tbsp oil and then place the fillets in a single layer in the skillet. Cook for about 3 minutes per side or until internal temperature reaches 145°F. Remove from heat and serve hot.

Oven: Preheat oven to 450°F. Spray a foil-lined baking sheet with nonstick cooking spray. Place a single layer of catfish on prepared baking sheet. Bake uncovered for 8 - 9 minutes, depending on thickness, or until internal temperature reaches 145°F. Remove and serve.