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Arctic Char, Asparagus and Romaine Teriyaki Wraps https://www.metro.ca/userfiles/image/recipes/roules-omble-teriyaki-asperges-romaine-grillees-6269.jpg PT25M PT15M PT1H40M
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
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4 arctic char fillets 12 medium asparagus 4 large leaves of romaine lettuce 2 Tbsp. (30 mL) sesame oil 4 plain tortillas Salt and freshly ground pepper to taste
Arctic Char, Asparagus and Romaine Teriyaki Wraps

Arctic Char, Asparagus and Romaine Teriyaki Wraps

Rate this recipe
1 Vote
  • Lactose-free
4
servings
0:25
Preparation
0:15
COOKING
1:40
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 4
    arctic char fillets
  • 12
    medium asparagus
  • 4
    large leaves of romaine lettuce
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    ROMAINE HEARTS

    ROMAINE HEARTS

    $4.99 ea.

    3 PK PRODUCT OF U.S.A. SWEET CORN 4 PK PRODUCT OF U.S.A.


  • 2 Tbsp.
    (30 mL)
    sesame oil
  • 4
    plain tortillas
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    426 - 610 g SELECTED VARIETIES



  • Salt and freshly ground pepper to taste
  • Marinade

  • 1 Tbsp.
    (15 mL)
    sesame oil
  • 4 Tbsp.
    (60 mL)
    maple syrup
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    375 ml


  • 1 Tbsp.
    (15 mL)
    grated ginger
  • 2/5 cup
    (100 mL)
    low sodium soy sauce
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Imprimer ma sélection

Preparation

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

Source : Académie Culinaire

Legal Notice

Lactose-free recipes

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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