Seafood

• Seasoned Cod, Lemon Pepper Sole, Garlic Herb Tilapia: Pan fry frozen medium heat with a little oil in the pan for 7-9 minutes each side.
• Flounder, Almandine Tilapia, Coconut Tilapia, Parmesan Tilapia, Tortilla Tilapia, Macadamia Tilapia, Bacon Cheddar Haddock, or any other crumb-top fish: Bake frozen 25 minutes at 400 degrees
• Halibut, Salmon, Swordfish, Mahi Mahi, Ahi Tuna: Thaw marinate and grill on high heat and leave red in the center. Thaw grill or broil pre-heat grill or broiler high heat use your favorite marinade or oil and seasoning. About 7-8 minutes each side. I usually cut into it towards the end to see exactly when its done so I don’t over cook them.
• Grouper, Seabass, Tilapia, Red Snapper, and any other fish filet, Citrus Mahi Mahi or Ahi Tuna. Thaw add some oil and grill 7-8 minutes each side. They can be grilled pan fryed or baked with your favorite recipe
• Crab cakes best if thawed and pan fried medium heat till golden brown. I use olive oil or butter or a combination of both
• Lobster tails: My favorite way is to thaw them out then cut out the bottom thin shell with scissors to expose all the meat on the bottom side. I put olive oil on then grill shell side first for about 8-10 minutes then finish on the meat side about 6 minutes. I cut into the thickest part towards the end to see if it looks raw in the center. Be careful not to overcook.
• Scallops: Thaw and rinse then sauté in a frying pan medium heat in oil or butter or both a few minutes each side until lightly browned. I also make seafood kabobs with shrimp and grill or bacon wrap and barbeque sauce and grill them.
• Shrimp: They are raw so you can thaw and rinse and sauté or use in your favorite recipe. For shrimp cocktail put in boiling water frozen stir and bring back to boil. Boil about one minute. Cooking time varies depending on amount of shrimp cooked at one time. When done shrimp will curl, partially float and turn color. Rinse and chill.
• Plain Shrimp Kabobs: Grill or broil frozen with a little oil or your favorite marinade. Just a few minutes each side.
• Lime Garlic Shrimp Kabobs: Grill or broil frozen a few minutes each side

Chicken 

• Plain Redi-Grill Chicken: Bake broil or grill frozen a few minutes each side there is a light salt water in them so they wont dry out and can be cooked from frozen
• Bourbon or Lemon Chicken: Thaw and bake broil or grill a few minutes on each side
• Breaded Chicken Fingers or Breaded Chicken Cutlets: Bake frozen 10-12 minutes on each side at about 350 degrees.
• Italian Chicken or Grilled Chicken Strips: Are fully cooked. Just heat and eat.

Beef

• Philly Steaks: pan fry frozen  medium heat with no oil added. Chop up and brown can be cooked with mushrooms and onions and then melt cheese on the top covered, served on a hoggie bun
• Filet Mignon Tips: thaw and make kabobs for the grill or sauté with peppers and onions for tips. Use in your favorite recipe or stew.
• Black Angus Burgers: cook from frozen
• Beef Short Ribs: can be grilled like a steak or baked in the oven in your favorite sauce
• All other steaks thaw overnight in refrigerator or remove from package, thaw on counter top 1-2 hours or thaw in a bowl of warm water in the package. For grilling preheat grill on high heat, grill 3-4 minutes each side and turn back and forth till cooked to how you like it.

Pork

• Bacon Wrap Pork: thaw and remove plastic skewer grill a few minutes each side till done.
• Baby Back Ribs: boil frozen 30 minutes then add BBQ sauce and grill a few minutes each side. Can be baked or grill from raw if you want also
• Premium Pork, Premium Pork Chops and Tenderloins: can be grilled like a steak and will not dry out like other pork products on the grill. Thaw first and cook till there is no pink color.

Lamb 

• Lamb Chops: should be thawed and grilled like a steak. Keep an eye on them because they have more fat than most steaks and can flare up easily.

Hors d’Oeuvres

• See the Hors D’Oeuvres page.

Vegan 

• All products are fully cooked and can be easily prepared.