Fast delivery
Get in as fast as 1 hour
It’s all local
Shop your favorites
Direct chat
Connect with shoppers
Wegmans Chilean Seabass
Wegmans Chilean Seabass
12 ozPopular item
100% satisfaction guarantee
Place your order with peace of mind.
Recent reviews
May 2024
Order delivered in 47 min
Customer since 2017
Brookline, MA
May 2024
Order delivered in 49 min
Customer since 2019
Somerville, MA
May 2024
Order delivered in 53 min
Customer since 2020
Watertown, MA
About
Highlights
Gluten Free
Ingredients
Chilean Seabass (dissostichus Eleginoides).
Directions
Keep frozen until ready to use. Use thawed product within 24 hours. How to Thaw: 1. Remove desired amount of fillets from exterior package. Do not remove from interior package. Refrigerate 8 - 12 hours or until completely thawed. 2. Remove fillet(s) from interior package. Rinse and pat dry before cooking. To Quick Thaw: 1. Place desired amount of interior packaged fillet(s) in a bowl of cold water. Place bowl into sink and allow a small stream of cold running water to thaw fillet(s) for about 45 minutes. Do not refreeze. How to Cook: Cooking times may vary depending on your equipment. Do not cook from frozen. Pan Searing: Preheat oven to 350 degrees. 1. Dust fillet(s) with flour; pat off excess. 2. Heat 1 1/2 teaspoon olive oil in ovenproof pan on medium-high, until oil faintly smokes; add fillet(s). Turn over when it changes color one-quarter way up from bottom, about 3 - 4 minutes and seared side has turned paper-bag brown. 3. Place pan on center rack in oven and continue to cook until internal temperature reaches 130 degrees; check by inserting thermometer halfway into thickest part of fillet. Remove from oven and let rest 2 minutes. 4. Optional to finish by removing pan from oven when fillet(s) reach 120 degrees and place on stovetop. Add 1 teaspoon butter to pan and swirl. Baste with spoon, 2 minutes, until internal temperature reaches 130 degrees. Let rest 2 minutes. Season to taste. Grilling: Preheat grill on high for 10 minutes. 1. Season fillet(s) with salt and pepper, if desired. Drizzle both sides with light coating of olive oil. 2. Clean and lightly oil grill grate. Sear fillet on grill 2 - 3 minutes, until it changes color one-quarter way up from bottom. Turn over and cook until internal temperature reaches 130 degrees, check by inserting thermometer halfway into thickest part of fillet. Remove from grill and let rest 2 minutes. Broiling: Preheat oven to broil with rack placed one level above center or about 6 inches from upper heat. 1. Season fillet(s) with salt and pepper. Drizzle with small amount of olive oil. 2. Arrange in a single layer on broiler pan. Broil one side about 3 minutes, until it becomes a more solid white color. Turn fillets over and cook until internal temperature reaches 130 degrees, check by inserting thermometer halfway into thickest part of fillet. Remove from oven and let rest 2 minutes.
Warnings
A allergens: contains fish (seabass).
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 340
- Total Fat 25g38%
- Saturated Fat 4.5g23%
- Trans Fat 0g
- Cholesterol 190mg63%
- Sodium 160mg7%
- Total Carbohydrate 1g0%
- Dietary Fiber 0g0%
- Sugars 0g
- Protein 26g
Highlights
Gluten Free
Ingredients
Chilean Seabass (dissostichus Eleginoides).
Directions
Keep frozen until ready to use. Use thawed product within 24 hours. How to Thaw: 1. Remove desired amount of fillets from exterior package. Do not remove from interior package. Refrigerate 8 - 12 hours or until completely thawed. 2. Remove fillet(s) from interior package. Rinse and pat dry before cooking. To Quick Thaw: 1. Place desired amount of interior packaged fillet(s) in a bowl of cold water. Place bowl into sink and allow a small stream of cold running water to thaw fillet(s) for about 45 minutes. Do not refreeze. How to Cook: Cooking times may vary depending on your equipment. Do not cook from frozen. Pan Searing: Preheat oven to 350 degrees. 1. Dust fillet(s) with flour; pat off excess. 2. Heat 1 1/2 teaspoon olive oil in ovenproof pan on medium-high, until oil faintly smokes; add fillet(s). Turn over when it changes color one-quarter way up from bottom, about 3 - 4 minutes and seared side has turned paper-bag brown. 3. Place pan on center rack in oven and continue to cook until internal temperature reaches 130 degrees; check by inserting thermometer halfway into thickest part of fillet. Remove from oven and let rest 2 minutes. 4. Optional to finish by removing pan from oven when fillet(s) reach 120 degrees and place on stovetop. Add 1 teaspoon butter to pan and swirl. Baste with spoon, 2 minutes, until internal temperature reaches 130 degrees. Let rest 2 minutes. Season to taste. Grilling: Preheat grill on high for 10 minutes. 1. Season fillet(s) with salt and pepper, if desired. Drizzle both sides with light coating of olive oil. 2. Clean and lightly oil grill grate. Sear fillet on grill 2 - 3 minutes, until it changes color one-quarter way up from bottom. Turn over and cook until internal temperature reaches 130 degrees, check by inserting thermometer halfway into thickest part of fillet. Remove from grill and let rest 2 minutes. Broiling: Preheat oven to broil with rack placed one level above center or about 6 inches from upper heat. 1. Season fillet(s) with salt and pepper. Drizzle with small amount of olive oil. 2. Arrange in a single layer on broiler pan. Broil one side about 3 minutes, until it becomes a more solid white color. Turn fillets over and cook until internal temperature reaches 130 degrees, check by inserting thermometer halfway into thickest part of fillet. Remove from oven and let rest 2 minutes.
Warnings
A allergens: contains fish (seabass).
Departments
Why Instacart?
Delivery in as little as 2 hours
Shop local stores at great prices
