Trout ala Veracruzana with Cauliflower Rice

  • $12.50

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All the veggies your body want and needs are packed into this dish!  This is a light but delicious dish featuring flavors of coastal Mexico. A Trout filet is served with a sauce made from olives, tomatoes, peppers, garlic, and herbs.  These yummy mains are served with our Whole30 compliant rice substitute-- riced cauliflower. In this version, our rice is packed with broccoli, parsley, and cilantro as well.

Remove plastic cover from container and set aside any garnishes. Oven: heat to 350 degrees and bake for 10 minutes. Stir food, then continue to bake for 5-10 minutes or until warm throughout.

Microwave for 2-3 minutes or until warm throughout. Garnish and serve.

Trout, lime, veracruzana sauce: olive oil, garlic, capers, olives, tomatoes, pasilla pepper, oregano, marjoram and salt, green cauliflower rice: broccoli, cauliflower, poblano pepper, garlic, cilantro, parsley, salt and pepper Allergens: Fish
Ingredients may change due to market availability. Please email support@cookedchicago.com if you have questions about allergies.
  • Calories: 310
  • Fat: 16g
  • Carbohydrates: 15g
  • Protein: 28g
Nutrition facts are an estimate. At Cooked we strive to offer generous portions. Each meal is packed by hand and actual serving sizes may vary. Nutritional info may exclude marinades and brines.