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Citrus-soy Steamed Trout Fillets https://www.metro.ca/userfiles/image/recipes/filets-truite-vapeur-soya-limette-5356.jpg PT20M PT25M PT45M
In a deep skillet, bring chicken stock and soy sauce to a boil, add vegetables and poach until tender.Pour lime juice over trout fillets and season with salt and pepper.Lay fillets on top of the vegetables and cook, covered, for 15 minutes.Gently transfer steamed fillets to a warm plate.Remove vegetables and keep warm.Reduce cooking liquid until sauce is of desired consistency.Mound vegetables in plates, lay fillets on top, pour sauce over fillets and garnish with coriander, diced tomato and minced green onion tops.Serve immediately.
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1 cup (250 mL) chicken broth 5 Tbsp. (75 mL) light soy sauce 1/2 head of broccoli, broken into small florets 1 large carrot, sliced thin diagonally 2 limes, juice only 2 5 oz (150 g) trout fillets Salt and pepper to taste 2 tsp. (10 mL) minced fresh coriander 1/4 cup (60 mL) finely diced seeded tomato 2 green onion tops only, minced
Citrus-soy Steamed Trout Fillets

Citrus-soy Steamed Trout Fillets

Rate this recipe
10 Votes
  • Gluten-free
  • Lactose-free
2
servings
0:20
Preparation
0:25
COOKING
0:45
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 cup
    (250 mL)
    chicken broth
  • 5 Tbsp.
    (75 mL)
    light soy sauce
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    341 - 380 ml SELECTED VARIETIES299


  • 1/2
    head of broccoli, broken into small florets
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    GRAPE TOMATOES

    GRAPE TOMATOES

    $1.99 ea.

    283 g, PRODUCT OF ONTARIO BROCCOLI CROWNS PRODUCT OF U.S.A. MINI CUCUMBERS 397 g, PRODUCT OF ONTARIO, CANADA NO. 1 GRADE


  • 1
    large carrot, sliced thin diagonally
  • 2
    limes, juice only
  • 2 5 oz
    (150 g)
    trout fillets

  • Salt and pepper to taste
  • 2 tsp.
    (10 mL)
    minced fresh coriander
  • 1/4 cup
    (60 mL)
    finely diced seeded tomato
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    283 g, PRODUCT OF ONTARIO BROCCOLI CROWNS PRODUCT OF U.S.A. MINI CUCUMBERS 397 g, PRODUCT OF ONTARIO, CANADA NO. 1 GRADE


    TOMATOES ON THE VINE

    TOMATOES ON THE VINE

    $1.99 /lb

    PRODUCT OF ONTARIO 4.39/kg


  • 2
    green onion tops only, minced
Imprimer ma sélection

Preparation

In a deep skillet, bring chicken stock and soy sauce to a boil, add vegetables and poach until tender.

Pour lime juice over trout fillets and season with salt and pepper.

Lay fillets on top of the vegetables and cook, covered, for 15 minutes.

Gently transfer steamed fillets to a warm plate.

Remove vegetables and keep warm.

Reduce cooking liquid until sauce is of desired consistency.

Mound vegetables in plates, lay fillets on top, pour sauce over fillets and garnish with coriander, diced tomato and minced green onion tops.

Serve immediately.

Source : Académie Culinaire

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Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

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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