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Cuban Grilled Pangasius with Avocado and Mango https://www.metro.ca/userfiles/image/recipes/filets-pangasius-grille-avocat-mangue-5544.jpg PT15M PT04M PT39M
Combine marinade ingredients in a bowl. Marinate pangasius fillets in a rectangular dish for 20 minutes. In a bowl, whisk dressing ingredients together. Season and set aisde. Preheat barbecue to medium-high. Oil the grill. Drain fish and grill 2 minutes per side. In a big bowl, toss mesclun with dressing. Divide among 4 plates and lay pangasius fillets over top. Garnish with cubed mango and avocado and sprinkle with almonds. Add dressing to taste. Note: When grilling a whole fish, use snapper. Grilling a whole fish is easy! Score the fish both sides so that the marinade can permeate the flesh. Marinate 30 minutes. Lay on a very hot grill and cook 4 - 6 minutes per side until flesh is easily flaked with a fork.
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marinade 2 tsp. (10 mL) ground cumin 4 cloves garlic, pressed 1 chili pepper, trimmed and minced 1/2 tsp. (2 mL) Salt 2/3 cup (160 mL) extra virgin olive oil 2 Tbsp. (30 mL) freshly squeezed grapefruit juice 2 Tbsp. (30 mL) lime juice 4 pangasius fillets, preferably skin-on Salad 10 oz (300 g) package mesclun 2 small mangos, cut into 1/2 in. (1 cm) cubes 2 big avocados, cut into 1/2 in. (1 cm) cubes and sprinkled with lemon juice 1/2 cup (125 mL) sliced almonds, toasted Dressing: 3/4 cup (190 mL) vegetable oil 2/3 cup (160 mL) freshly squeezed grapefruit juice 1 Tbsp. (15 mL) finely grated lime peel 2 Tbsp. (30 mL) honey 4 Tbsp. (60 mL) Tamari sauce Salt and freshly ground pepper to taste
Cuban Grilled Pangasius with Avocado and Mango

Cuban Grilled Pangasius with Avocado and Mango

Rate this recipe
3 Votes
  • Lactose-free
4
servings
0:15
Preparation
0:04
COOKING
0:39
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • marinade
  • 2 tsp.
    (10 mL)
    ground cumin
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  • 4
    cloves garlic, pressed
  • 1
    chili pepper, trimmed and minced
  • 1/2 tsp.
    (2 mL)
    Salt
  • 2/3 cup
    (160 mL)
    extra virgin olive oil
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  • 2 Tbsp.
    (30 mL)
    freshly squeezed grapefruit juice
  • 2 Tbsp.
    (30 mL)
    lime juice
  • 4
    pangasius fillets, preferably skin-on

  • Salad
  • 10 oz
    (300 g)
    package mesclun
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  • 2
    small mangos, cut into 1/2 in. (1 cm) cubes
  • 2
    big avocados, cut into 1/2 in. (1 cm) cubes and sprinkled with lemon juice
  • 1/2 cup
    (125 mL)
    sliced almonds, toasted

  • Dressing:
  • 3/4 cup
    (190 mL)
    vegetable oil
  • 2/3 cup
    (160 mL)
    freshly squeezed grapefruit juice
  • 1 Tbsp.
    (15 mL)
    finely grated lime peel
  • 2 Tbsp.
    (30 mL)
    honey
  • 4 Tbsp.
    (60 mL)
    Tamari sauce

  • Salt and freshly ground pepper to taste
Imprimer ma sélection

Preparation

Combine marinade ingredients in a bowl.

Marinate pangasius fillets in a rectangular dish for 20 minutes.

In a bowl, whisk dressing ingredients together. Season and set aisde.

Preheat barbecue to medium-high.

Oil the grill. Drain fish and grill 2 minutes per side.

In a big bowl, toss mesclun with dressing.

Divide among 4 plates and lay pangasius fillets over top.

Garnish with cubed mango and avocado and sprinkle with almonds.

Add dressing to taste.

Note:

When grilling a whole fish, use snapper.

Grilling a whole fish is easy! Score the fish both sides so that the marinade can permeate the flesh.

Marinate 30 minutes.

Lay on a very hot grill and cook 4 - 6 minutes per side until flesh is easily flaked with a fork.

Source : Metro

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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