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Details
Love the Wildâ„¢ Stripped Base with Roasted Red Pepper Almond Sauce. Medium-firm, nutty fish with a Spanish comfort sauce of tomato, roasted red peppers, almonds, fresh parsley, olive oil and a dash of lemon. Fish is the perfect protein. It's lean and a great source of omega-3s. Enjoy authentic, regional recipes plus tender, juicy fish. Our sauces are made from scratch in our kitchen using authentic, regional recipes and natural ingredients. Contains no antibiotics, dyes, hormones PCBS, STTP.
Ingredients
Striped Bass, Tomato, Red Bell Pepper, Almond Butter (Dry Roasted Almonds,) Extra Virgin Olive Oil, Lemon Juice, Kosher Salt, Cane Sugar, Garlic, Parsley, Smoked Paprika, Cayenne and Black Pepper.
Directions
Keep frozen. Do not thaw. Cook it frozen. Like halibut? Try this. Let's get cooking! Preheat oven or toaster oven to 400°F and crab a baking sheet. Place: Spread parchment open on baking sheet. Unwrap fish and place the frozen fillet on one side. Remove sauce cubes from tray and place on top of the fish. Then fold parchment in half to cover the fish. Seal: Starting at the top, fold the edges of the parchment up and press, making short, tight overlapping creases as you work your way around to seal the packet. Tuck the last edge underneath. Bake: Place baking sheet on center rack of the oven. Bake at 400°F for 20-25 minutes, or to an internal temperature of 145°F. Cook time may vary. Grill option: In place of parchment, wrap fish and sauce in foil. Grill for 20-25 minutes or to an internal temperature of 145°F. No need to flip. Caution: Product, steam, and baking sheet will be hot. Wild about veggies? Add a handful of your favorites (fresh or frozen) on top of fish and sauce in Step 1, before moving to Step 2. Good fish. Good sauce. It's that simple.
Warnings
Allergen statement: Contains fish (striped bass) & tree nuts (almond).
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 330
- Total Fat 7g9%
- Saturated Fat 0g0%
- Trans Fat 0g
- Polyunsaturated Fat 2g
- Monounsaturated Fat 5g
- Cholesterol 140mg47%
- Sodium 480mg21%
- Total Carbohydrate 3g1%
- Dietary Fiber 2g7%
- Sugars 1g
- Protein 30g
Details
Love the Wildâ„¢ Stripped Base with Roasted Red Pepper Almond Sauce. Medium-firm, nutty fish with a Spanish comfort sauce of tomato, roasted red peppers, almonds, fresh parsley, olive oil and a dash of lemon. Fish is the perfect protein. It's lean and a great source of omega-3s. Enjoy authentic, regional recipes plus tender, juicy fish. Our sauces are made from scratch in our kitchen using authentic, regional recipes and natural ingredients. Contains no antibiotics, dyes, hormones PCBS, STTP.
Ingredients
Striped Bass, Tomato, Red Bell Pepper, Almond Butter (Dry Roasted Almonds,) Extra Virgin Olive Oil, Lemon Juice, Kosher Salt, Cane Sugar, Garlic, Parsley, Smoked Paprika, Cayenne and Black Pepper.
Directions
Keep frozen. Do not thaw. Cook it frozen. Like halibut? Try this. Let's get cooking! Preheat oven or toaster oven to 400°F and crab a baking sheet. Place: Spread parchment open on baking sheet. Unwrap fish and place the frozen fillet on one side. Remove sauce cubes from tray and place on top of the fish. Then fold parchment in half to cover the fish. Seal: Starting at the top, fold the edges of the parchment up and press, making short, tight overlapping creases as you work your way around to seal the packet. Tuck the last edge underneath. Bake: Place baking sheet on center rack of the oven. Bake at 400°F for 20-25 minutes, or to an internal temperature of 145°F. Cook time may vary. Grill option: In place of parchment, wrap fish and sauce in foil. Grill for 20-25 minutes or to an internal temperature of 145°F. No need to flip. Caution: Product, steam, and baking sheet will be hot. Wild about veggies? Add a handful of your favorites (fresh or frozen) on top of fish and sauce in Step 1, before moving to Step 2. Good fish. Good sauce. It's that simple.
Warnings
Allergen statement: Contains fish (striped bass) & tree nuts (almond).
Common questions
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