Grilled Haddock Filets, Yoghurt and Black Olive Sauce

Grilled Haddock Filets, Yoghurt and Black Olive Sauce
  • 4 servings
  • 0:12 Preparation
  • 0:10 Cooking
  • 0:22 Total Time

Ingredients

Add all
  • 14 oz
    (400 g)

    frozen haddock filets, thawed

  • sauce:

  • 2 Tbsp.
    (30 mL)

    butter

  • 1/2 cup
    (125 mL)

    coffee mushrooms, sliced

  • 1/2 cup
    (125 mL)

    pitted black olives, chopped

  • 1/4 cup
    (60 mL)

    relish

  • 1/4 cup
    (60 mL)

    fresh chive

  • 2 Tbsp.
    (30 mL)

    lime juice

  • 1 Tbsp.
    (15 mL)

    honey

  • 1/2 cup
    (125 mL)

    plain yoghurt

Preparation

Preheat the barbecue to medium heat.

On a double sheet of aluminum paper or a grill basket, place the haddock filets.

Cook 3 to 5 minutes.

In a skillet, heat the butter.

Cook the mushrooms 2 minutes.

Add the black olives, relish, chives, lime juice and honey.

Let simmer 1 minute. Remove from heat.

Add the yoghurt, mix well. Set aside.

To serve, mask the haddock filets with the sauce.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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© Société des alcools du Québec, 2007