Grilled Swordfish with lentils

Preparation:	15 min
Marinating/Waiting:	2 h
Cooking:	15 min
Total:	2 h 30 min

4
servings

Category:	Fish and Seafood
Subcategory:	Fish
Source:	La Trattoria

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Recipe of : Grilled Swordfish with lentils

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Recipe ingredients

4 x 6 oz. (180 g) swordfish fillets or steaks
Marinade
3/4 cup (180 mL) olive oil*
1 lemon, zest and juice
3 Tbsp. (45 mL) chopped fresh dill
1/4 cup (60 mL) capers
Salt and pepper to taste
Lentils
1 clove garlic, chopped
1 leek white, minced
2 Tbsp. (30 mL) olive oil *
1 cup (250 mL) chicken broth*
19 oz. (540 mL) canned lentils*, drained and rinsed
Salt and pepper to taste
4 oyster mushrooms

Preparation

In an airtight plastic bag, put all marinade ingredients. Add fish, marinate in the refrigerator 2 hours, turning bag from time to time.
In a pan, brown leek in 1 Tbsp. (15 mL) oil. Add chicken broth; bring to a boil.
Add lentils; season; simmer over low heat 5 minutes.
In a frying pan, lightly brown mushrooms in the remaining oil. Add lentils.
In the same pan, over medium-low heat, cook drained fillets 3 to 4 minutes on each side.
Serve swordfish fillets with lentils.

Suggestion

* 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!

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