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Grilled sablefish with a leek and scallion sauce https://www.metro.ca/userfiles/image/recipes/morue-grillee-poireaux-oignons-verts-4033.jpg PT10M PT15M PT25M
In a large frying pan, sauté the leeks and garlic in 3 Tbsp. (45 mL) of olive oil for a few minutes. Add scallions and 2 Tbsp. (30 mL) chives. Continue cooking for 1 minute before adding the clam juice. Lower heat and reduce for approximately 10 minutes or until the cooking juices have evaporated. Season to taste. Set sauce aside and keep warm.Meanwhile, season the pieces of fish. In the same frying pan, cook them a few minutes. Divide the leek sauce among 4 plates and top with the pieces of fish. Sprinkle with the remaining chives and a squeeze of lemon juice. Serve with tomatoes Provençal (tomatoes cut in two and sprinkled with olive oil, garlic and bread crumbs, browned in the oven for a few minutes).
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1 1/2 cups (375 mL) leeks, thinly sliced 3 garlic cloves, thinly sliced 5 Tbsp. (75 mL) olive oil 1 1/2 cup (375 mL) scallion, cut in 1 in. (2 cm) slices 3 Tbsp. (45 mL) chives, cut up 1 cup (250 mL) clam juice Salt and pepper to taste 4 pieces of sablefish, approximately 3 oz (200 g) each juice and zest of 1 lemon
Grilled sablefish with a leek and scallion sauce

Grilled sablefish with a leek and scallion sauce

Rate this recipe
6 Votes
  • Gluten-free
  • Lactose-free
4
servings
0:10
Preparation
0:15
COOKING
0:25
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 1/2 cups
    (375 mL)
    leeks, thinly sliced
  • 3
    garlic cloves, thinly sliced
  • 5 Tbsp.
    (75 mL)
    olive oil
  • 1 1/2 cup
    (375 mL)
    scallion, cut in 1 in. (2 cm) slices
  • 3 Tbsp.
    (45 mL)
    chives, cut up
  • 1 cup
    (250 mL)
    clam juice

  • Salt and pepper to taste
  • 4
    pieces of sablefish, approximately 3 oz (200 g) each

  • juice and zest of 1 lemon
Imprimer ma sélection

Preparation

In a large frying pan, sauté the leeks and garlic in 3 Tbsp. (45 mL) of olive oil for a few minutes. Add scallions and 2 Tbsp. (30 mL) chives. Continue cooking for 1 minute before adding the clam juice. Lower heat and reduce for approximately 10 minutes or until the cooking juices have evaporated. Season to taste. Set sauce aside and keep warm.

Meanwhile, season the pieces of fish. In the same frying pan, cook them a few minutes. Divide the leek sauce among 4 plates and top with the pieces of fish. Sprinkle with the remaining chives and a squeeze of lemon juice. Serve with tomatoes Provençal (tomatoes cut in two and sprinkled with olive oil, garlic and bread crumbs, browned in the oven for a few minutes).

Source : Metro

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