Grilled snappers and avocado marinade
| Preparation: | 15 min |
| Marinating/Waiting: | 20 min |
| Cooking: | 12 min |
| Total: | 47 min |
servings
| Category: | Fish and Seafood |
| Subcategory: | Fish |
| Source: | Metro |
Recipe ingredients
- 2 whole red snappers
- Marinade
- 2 tsp. (10 mL) Irresistibles* ground cumin
- 4 garlic cloves, pressed
- 1 chilli pepper, trimmed and finely sliced
- ½ tsp. (2 mL) salt
- 2/3 cup (170 mL) Irresistibles* extra-virgin olive oil
- 2 Tbsp. (30 mL) fresh grapefruit juice
- 2 Tbsp. (30 mL) lime juice
- Salad
- 10 oz. (300 g) mesclun lettuce
- 2 small mangos, cut into ½ in. (1 cm) cubes
- 2 large avocados, cut into ½ in. (1 cm) cubes and sprinkled with lemon juice
- 1/2 cup (125 mL) sliced almonds, toasted
- Vinaigrette
- 3/4 cup (180 mL) Irresistibles* extra-virgin olive oil
- 2/3 cup (170 mL) fresh grapefruit juice
- 1 Tbsp. (15 mL) lime zest, finely grated
- 2 Tbsp. (30 mL) Irresistibles* honey
- I Tbsp. (15 mL) tamari sauce
- Salt and freshly ground pepper to taste
Preparation
In a bowl, mix all the marinade ingredients. Make slits on each side of the whole fish to allow the marinade to penetrate well.
In a rectangular dish, place the whole snappers and marinate in the fridge for 20 minutes.
Preheat the barbecue to medium-high heat or a frying pan. Grill the snappers about 4 to 6 minutes per side or until the flesh detaches easily.
In a large bowl, place the lettuce leaves, pour in some of the vinaigrette and mix well. Divide equally onto four plates and place the snapper fillets on top. Garnish with the cubed mango and avocado, and sprinkle with the almonds. Add more vinaigrette to taste.
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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