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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.
2
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 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
Imprimer ma sélection

Ingredients

  • 1 cup
    (250 mL)
    chicken broth
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    CAMPBELL'S CHUNKY SOUP

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    CAMPBELL'S CHUNKY SOUP

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    SAVE UP TO $6.67 ON 3
    CAMPBELL'S CHUNKY SOUP

    CAMPBELL'S CHUNKY SOUP

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    CAMPBELL'S CHUNKY SOUP

    CAMPBELL'S CHUNKY SOUP

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    540 ml or broth 900 ml SELECTED VARIETIES

    SAVE $1.00
    IMAGINE SOUP OR BROTH

    IMAGINE SOUP OR BROTH

    $3.99 ea.

    500 ml, 1 L SELECTED VARIETIES

    SAVE $1.00
    IMAGINE SOUP OR BROTH

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  • 5 Tbsp.
    (75 mL)
    light soy sauce
  • 1/2
    head of broccoli, broken into small florets
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    PRODUIT DES É.-U. 2,18/kg

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    PRODUCT OF MEXICO Mangoes PRODUCT OF ECUADOR OR PRODUCT OF PERU Broccoli PRODUCT OF U.S.A.

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    PRODUCT OF MEXICO Mangoes PRODUCT OF ECUADOR OR PRODUCT OF PERU Broccoli PRODUCT OF U.S.A.

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  • 1
    large carrot, sliced thin diagonally
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    PEELED BABY-CUT CARROTS

    PEELED BABY-CUT CARROTS

    $1.49 ea.

    340 g PRODUCT OF U.S.A.

    Peeled Baby-Cut Carrots

    Peeled Baby-Cut Carrots

    $1.49 ea.

    340 g, PRODUCT OF U.S.A.

    PEELED BABY-CUT CARROTS

    PEELED BABY-CUT CARROTS

    $1.49 ea.

    340 g PRODUCT OF U.S.A.

    PEELED BABY-CUT CARROTS

    PEELED BABY-CUT CARROTS

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    340 g PRODUCT OF U.S.A.

    PEELED BABY-CUT CARROTS

    PEELED BABY-CUT CARROTS

    $1.49 ea.

    340 g PRODUCT OF U.S.A.

    PEELED BABY-CUT CARROTS

    PEELED BABY-CUT CARROTS

    $1.49 ea.

    340 g PRODUCT OF U.S.A.

  • 2
    limes, juice only
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    IMPORTÉES DU MEXIQUE, 1 LB

  • 2 5 oz
    (150 g)
    trout fillets
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    SANS ARÊTES 28,64/kg

  • 2 tsp.
    (10 mL)
    minced fresh coriander
  • 1/4 cup
    (60 mL)
    finely diced seeded tomato
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    PRODUIT DU CANADA ET/OU IMPORTÉES DU MEXIQUE 7,69/kg

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    PRODUCT OF MEXICO 5.49/kg

    Campari Tomatoes

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    1 lb PRODUCT OF MEXICO

    TOMATOES ON THE VINE

    TOMATOES ON THE VINE

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    PRODUCT OF MEXICO 5.49/kg

    CAMPARI TOMATOES

    CAMPARI TOMATOES

    $3.99 ea.

    1 lb PRODUCT OF MEXICO

    CAMPARI TOMATOES

    CAMPARI TOMATOES

    $3.99 ea.

    1 lb PRODUCT OF MEXICO

    CAMPARI TOMATOES

    CAMPARI TOMATOES

    $3.99 ea.

    1 lb PRODUCT OF MEXICO

    TOMATOES ON THE VINE

    TOMATOES ON THE VINE

    $2.49 /lb

    PRODUCT OF MEXICO 5.49/kg

    TOMATOES ON THE VINE

    TOMATOES ON THE VINE

    $2.49 /lb

    PRODUCT OF MEXICO 5.49/kg

    TOMATOES ON THE VINE

    TOMATOES ON THE VINE

    $2.49 /lb

    PRODUCT OF MEXICO 5.49/kg

  • 2
    green onions 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

Wine and meal pairing

Delicate and light

Delicate and light

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.

Discover your taste profile!

© Société des alcools du Québec, 2007

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