Red Trout With Salsa Verde

Short Description

Love the Wild Red Trout With Salsa VerdeRed Trout, White Wine, Olive Oil, Onion, Parsley, White Wine Vinegar, Garlic, Kale, Basil, Kosher Salt and Black Pepper.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. Love the Wild; Red Trout with Salsa Verde. Cook it frozen. Never thawed or refrozen. 1 - 6 oz. Fillet. Ready in 15-20 min. Fresher than fresh. Flaky, tender pink fish and cuban salsa made with fresh chopped garlic, herbs, and kale; finished with a splash of white wine. Sustainable & traceable. No antibiotics. No dyes. No hormones. No PCBs. No STTP. Net Wt. 7. 1 oz (202 g).

Long Description