Fish Cake Salad with Cajun Remoulade

$12.95

Description
Cooking Instructions
Ingredients
Nutrition
  • Two 3-oz snapper and whitefish cakes with fresh herbs and lemon. Served on a bed of mixed greens with tomatoes, cucumber, red bell peppers, 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.

  • red snapper, whitefish, jalapenos, parsley, lemon zest, eggs, almonds, potatoes, mayo, whole grain mustard, paprika, pickle juice, franks red hot, garlic, horseradish, mixed greens, cherry tomatoes, cucumber, red bell pepper, salt, pepper

    Allergens: fish, eggs, nuts


    Ingredients may change due to market availability. Please email support@cookedchicago.com if you have questions about allergies. 

    • Calories: 521
    • Fat: 19g
    • Carbohydrates: 30g
    • Protein: 57g

    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.

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