170 g SLICED OR CAPS
Preheat the barbecue to medium heat.
On a double sheet of aluminum paper or a grill basket, place the haddock filets.
Cook 3 to 5 minutes.
In a skillet, heat the butter.
Cook the mushrooms 2 minutes.
Add the black olives, relish, chives, lime juice and honey.
Let simmer 1 minute. Remove from heat.
Add the yoghurt, mix well. Set aside.
To serve, mask the haddock filets with the sauce.
Make sure you are using only gluten-free cereals, flours and starches, 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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