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Grilled snappers and avocado marinade https://www.metro.ca/userfiles/image/recipes/vivaneau-grille-marinade-avocat-mangue-5545.jpg PT15M PT12M PT47M
In a bowl, mix all the marinade ingredients. Make slits on each side of the whole fish to allow the marinade to penetrate well. In a rectangular dish, place the whole snappers and marinate in the fridge for 20 minutes. Preheat the barbecue to medium-high heat or a frying pan. Grill the snappers about 4 to 6 minutes per side or until the flesh detaches easily. In a large bowl, place the lettuce leaves, pour in some of the vinaigrette and mix well. Divide equally onto four plates and place the snapper fillets on top. Garnish with the cubed mango and avocado, and sprinkle with the almonds. Add more vinaigrette to taste.
4
2 whole red snappers 2 tsp. (10 mL) ground cumin 4 garlic cloves, pressed 1 chilli pepper, trimmed and finely sliced 1/2 tsp. (2 mL) salt 2/3 cup (170 mL) extra virgin olive oil 2 Tbsp. (30 mL) fresh grapefruit juice 2 Tbsp. (30 mL) lime juice
Grilled snappers and avocado marinade

Grilled snappers and avocado marinade

Rate this recipe
1 Vote
  • Lactose-free
4
servings
0:15
Preparation
0:12
COOKING
0:47
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 2
    whole red snappers
  • 2 tsp.
    (10 mL)
    ground cumin
  • 4
    garlic cloves, pressed
  • 1
    chilli pepper, trimmed and finely sliced
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  • 1/2 tsp.
    (2 mL)
    salt
  • 2/3 cup
    (170 mL)
    extra virgin olive oil
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    750 ml

  • 2 Tbsp.
    (30 mL)
    fresh grapefruit juice
  • 2 Tbsp.
    (30 mL)
    lime juice
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  • 10 oz
    (300 g)
    mesclun lettuce
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    255 - 340 g PRODUCT OF U.S.A. SELECTED VARIETIES

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  • 2
    small mangos, cut into 1/2 in. (1 cm) cubes
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  • 2
    large avocados, cut into 1/2 in. (1 cm) cubes and sprinkled with lemon juice
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  • 1/2 cup
    (125 mL)
    sliced almonds, toasted
  • Vinaigrette

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  • 3/4 cup
    (190 mL)
    extra virgin olive oil
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    750 ml

  • 2/3 cup
    (170 mL)
    fresh grapefruit juice
  • 1 Tbsp.
    (15 mL)
    lime zest, finely grated
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  • 2 Tbsp.
    (30 mL)
    honey
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    SELECTED VARIETIES

  • 1 Tbsp.
    (15 mL)
    Tamari sauce

  • Salt and freshly ground pepper to taste
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Imprimer ma sélection

Preparation

In a bowl, mix all the marinade ingredients. Make slits on each side of the whole fish to allow the marinade to penetrate well.

In a rectangular dish, place the whole snappers and marinate in the fridge for 20 minutes.

Preheat the barbecue to medium-high heat or a frying pan. Grill the snappers about 4 to 6 minutes per side or until the flesh detaches easily.

In a large bowl, place the lettuce leaves, pour in some of the vinaigrette and mix well. Divide equally onto four plates and place the snapper fillets on top. Garnish with the cubed mango and avocado, and sprinkle with the almonds. Add more vinaigrette to taste.

Source : Metro

Wine and meal pairing

Fruity and light

Fruity and light

These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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