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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 onions 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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  • 1/2
    head of broccoli, broken into small florets
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    BROCCOLI

    BROCCOLI

    3 for $5.00

    PRODUCT OF U.S.A. ENDIVE OR ESCAROLE PRODUCT OF U.S.A. GRAPE TOMATOES 283 g, PRODUCT OF U.S.A. OR MEXICO


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  • 1
    large carrot, sliced thin diagonally
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    2 lb, PRODUCT OF ONTARIO, CANADA NO.1 GRADE


  • 2
    limes, juice only
  • 2 5 oz
    (150 g)
    trout fillets
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  • Salt and pepper to taste
  • 2 tsp.
    (10 mL)
    minced fresh coriander
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  • 1/4 cup
    (60 mL)
    finely diced seeded tomato
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    BROCCOLI

    BROCCOLI

    3 for $5.00

    PRODUCT OF U.S.A. ENDIVE OR ESCAROLE PRODUCT OF U.S.A. GRAPE TOMATOES 283 g, PRODUCT OF U.S.A. OR MEXICO


    ORGANIC GRAPE TOMATOES

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  • 2
    green onions tops only, minced
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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

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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.

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