Tarragon, Capers, Garlic, Lemon Zest, Basa Fillet, Salt Iodized, Black Pepper, Butter, All Purpose Flour, Brown Rice, or White Rice
(stovetop): Thaw completely in refrigerator. Bring tarragon butter to room temp. Cook rice (included). Heat 1-2 Tbsp. canola oil in a frypan (preferably non-stick) over medium heat. Pat fish dry with paper towel; sprinkle lightly with salt. Sauté 3-4 min. per side, carefully turning over once, until cooked through (fish flakes easily with a fork. Internal temp.158 F/70C). Top with a dollop of tarragon and caper butter. Serve with rice. Suggested Sides: Our 6-Minute Greens. For best results, cook within 24 hours of defrosting!
This is a guideline only. The information provided may not include all allergens nor list all the sub-ingredients in pre-prepared ingredients. For more information about specific ingredients, please contact your nearest SupperWorks location.
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