Trout ala Veracruzana with Green Rice

Trout ala Veracruzana with Green 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 jasmine rice.

Disclaimer: There may be variabilities in cooking time based on equipment used. Always test for temperature until the meal is warmed to your liking. Oven: heat to 350 degrees. Remove plastic film from the container before cooking. Heat rice separately first, warming for 5 minutes. Add rest of dish to container and continue heating for another 5 minutes or until warmed throughout.
Microwave: Remove plastic film from container and microwave for 1.5 minutes. Continue to cook in 20 second increments or until warm throughout.

Trout, lime, veracruzana sauce: olive oil, garlic, capers, olives, tomatoes, pasilla pepper, oregano, marjoram and salt, green rice: poblano pepper, garlic cloves, parsley, cilantro, jasmine rice, vegetable stock (Allergens: Fish)

Ingredients may change due to market availability. Please email support@cookedchicago.com if you have questions about allergies.
  • Calories: 390
  • Fat: 17g
  • Carbohydrates: 28g
  • Protein: 30g
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.