In a bowl, combine all marinade ingredients. Pour over fish to coat evenly and marinate for 1 hour.
Preheat barbecue to high.
Blanch asparagus. Set aside.
Brush romaine leaves with sesame oil. Set aside.
Grill blanched asparagus, romaine leaves and tortillas briefly on the oiled grill. Set aside.
Afterwards, grill fillets 1 minute. Close one burner and place fillets over it. Cook covered over indirect heat for 3 - 4 minutes depending on thickness of fillets.
Oven method: Preheat oven to broil. Line a baking sheet with parchment paper and brush with olive oil. Arrange fillets and broil 4 - 5 minutes depending on thickness of fillets.
Break cooked fillets up into chunks.
On each tortilla, put a leaf of romaine, 3 asparagus and chunks of char, and roll up the tortilla
These medium-bodied wines have an intense colour with a rich nose dominated by fruit aromas. Wines that are flavourful and accessible to all.
Product categories: red wine, rosé wine.
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.
© Société des alcools du Québec, 2007
Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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