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Greenland halibut on spinach leaves with pear https://www.metro.ca/userfiles/image/recipes/Fletan-Groenland-sur-feuilles-epinard-poires-4879.jpg PT10M PT12M PT22M
Remove the spinach stems; wash and poach the leaves quickly in boiling salted water.Peel, core and cut the pear into 1/8 in. dice.Gently spin the spinach dry and mix with all the other ingredients, except the fish and wine.In an oven-proof dish, place the stuffing and top with the halibut steak. Season, pour in the wine, cover and cook on the barbecue or in the oven at 375°F (190°C) for about 12 minutes.
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1/2 bag spinach leaves 1/2 anjou pear 1 lime, juiced 2 tsp. (10 mL) Maple syrup 1 turbot 1 Tbsp. (15 mL) butter, melted 1 pinch nutmeg Salt and pepper to taste 1/4 cup (60 mL) white wine
Greenland halibut on spinach leaves with pear

Greenland halibut on spinach leaves with pear

Rate this recipe
3 Votes
  • Gluten-free
2
servings
0:10
Preparation
0:12
COOKING
0:22
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1/2 bag
    spinach leaves
  • 1/2
    anjou pear
  • 1
    lime, juiced
  • 2 tsp.
    (10 mL)
    Maple syrup
  • 1
    turbot
  • 1 Tbsp.
    (15 mL)
    butter, melted
  • 1 pinch
    nutmeg

  • Salt and pepper to taste
  • 1/4 cup
    (60 mL)
    white wine
Imprimer ma sélection

Preparation

Remove the spinach stems; wash and poach the leaves quickly in boiling salted water.

Peel, core and cut the pear into 1/8 in. dice.

Gently spin the spinach dry and mix with all the other ingredients, except the fish and wine.

In an oven-proof dish, place the stuffing and top with the halibut steak. Season, pour in the wine, cover and cook on the barbecue or in the oven at 375°F (190°C) for about 12 minutes.

Source : Metro

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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.

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