2 for $4.00
40 g COLE SLAW 397 g PRODUCT OF U.S.A. SWEET NANTES CARROTS 454 g PRODUCT OF MEXICO, No. 1 GRADE
3 for $5.00
PRODUCT OF MEXICO
1 kg SELECTED VARIETIES
313 - 315 g, 320 - 400 ml SELECTED VARIETIES
3 PK PRODUCT OF MEXICO
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.
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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