Recipe #5285
Walleye Fillets in Coconut Milk
| Preparation: | 15 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 15 min |
| Total: | 30 min |
4
servings
servings
| Category: | Fish and Seafood |
| Subcategory: | Fish |
| Source: | Chef Ian Perreault |
Wine & food pairing
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Recipe ingredients
- 4 tsp. (20 mL) minced fresh chives
- 1 red sweet pepper, julienned
- 1 Tbsp. (15 mL) chopped ginger
- 1 medium carrot, julienned
- 1 stalk celery, julienned
- 1 leek, white part only, julienned
- 4 x 4-5 oz. (4 x 120-150 g) walleye fillets (or other whitefish)
- 1 hot pepper, chopped fine
- 5 Tbsp. (75 mL) light coconut milk
- 2 Tbsp. (30 mL) white wine
- To taste salt and pepper
Preparation
Preheat barbecue to high.
Cut 4 x 12-in. (4 x 30-cm) squares of foil.
Placing them in the centre of each, divide chives and vegetables among the squares.
Lay fillets on top of the vegetables and sprinkle with hot pepper.
Divide coconut milk and wine among the 4 fillets. Add salt and pepper.
Fold and seal foil bundles.
Cook on a hot grill for 15 minutes.
Cut an X in the top of the bundles, transfer them to plates and serve.
Suggestion
If properly sealed, bundles swell up like balloons. If not, they stay flat because some steam escapes, and the fish is more likely to be dry.* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
Recipe suggestions
- Walleye fillets on a bed of tomatoes and fennel
- Coconut Milk Butter
- Chicken Coconut Milk Soup
- Bream in coconut Milk
- Oriental Marinated Walleye Fillets
- Cod Curry with Coconut Milk
- Pork with Coconut Milk
- Walnut-crusted walleye fillets
- Pepper Tarragon Walleye Fillets
- Chicken with Curry and Coconut Milk
Bream in coconut Milk
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