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Love The Wild Red Trout with Salsa Verde
Love The Wild Red Trout with Salsa Verde
7.1 oz
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About
Details
Love the Wildâ„¢ Red Trout with Salsa Verde. Flaky, tender pink fish and cuban salsa made with fresh chopped garlic, herbs, and kale; finished with a splash of white wine. It is fresher than fresh. Fish is the perfect protein. It's lean and a great source of omega-3s, and is gentler on the planet than farming poultry or beef. Contains no antibiotics, dyes, hormones, PCBs and STTP.
Ingredients
Red Trout, White Wine, Olive Oil, Onion, Parsley, Wine Vinegar, Garlic, Kale, Basil, Salt, Pepper
Directions
Keep frozen. Do not thaw. Cook frozen. Like salomon? Try this. Let's get cooking! Fish. Parchment. Sauce. Preheat oven or toaster oven to 400°F and grab a baking sheet. 1. 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. 2. 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. 3. Bake: Place baking sheet on center rack of the oven. Bake at 400°F for 15-20 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 15-20 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.
Warnings
Allergen statement: contains fish (red trout)
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 440
- Total Fat 33g42%
- Saturated Fat 7g35%
- Trans Fat 0g
- Polyunsaturated Fat 3g
- Monounsaturated Fat 8g
- Cholesterol 135mg45%
- Sodium 400mg17%
- Total Carbohydrate 2g1%
- Dietary Fiber 4g14%
- Sugars 1g
- Protein 35g
Details
Love the Wildâ„¢ Red Trout with Salsa Verde. Flaky, tender pink fish and cuban salsa made with fresh chopped garlic, herbs, and kale; finished with a splash of white wine. It is fresher than fresh. Fish is the perfect protein. It's lean and a great source of omega-3s, and is gentler on the planet than farming poultry or beef. Contains no antibiotics, dyes, hormones, PCBs and STTP.
Ingredients
Red Trout, White Wine, Olive Oil, Onion, Parsley, Wine Vinegar, Garlic, Kale, Basil, Salt, Pepper
Directions
Keep frozen. Do not thaw. Cook frozen. Like salomon? Try this. Let's get cooking! Fish. Parchment. Sauce. Preheat oven or toaster oven to 400°F and grab a baking sheet. 1. 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. 2. 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. 3. Bake: Place baking sheet on center rack of the oven. Bake at 400°F for 15-20 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 15-20 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.
Warnings
Allergen statement: contains fish (red trout)
Common questions
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