Fish Cake Salad with Cajun Remoulade
Two 3-oz snapper and whitefish cakes with fresh herbs and lemon. Served on a bed of mixed greens with potatoes, green beans, and a side of cajun remoulade
Oven: heat to 375 degrees. Remove plastic cover from container and set aside any garnishes. Bake for 10-12 minutes or opaque throughout. Garnish and serve.
whitefish, red snapper, mixed greens, jalapeno, tomato, cucumber, basil, ginger, date paste, garlic, lime zest, horseradish, mustard, mayonnaise, pickle juice, paprika, cajun spicesAllergens: fish, eggs, nuts
Ingredients may change due to market availability. Please email firstname.lastname@example.org if you have questions about allergies.
- Calories: 370
- Fat: 23g
- Carbohydrates: 15g
- Protein: 27g