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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
4 3 5 3
2 whole red snappers Marinade 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
3 Votes
  • Lactose-free
4
servings
0:15
Preparation
0:12
COOKING
0:47
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2
    whole red snappers

  • Marinade
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  • 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
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    BERTOLLI OLIVE OIL

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  • 2 Tbsp.
    (30 mL)
    fresh grapefruit juice
  • 2 Tbsp.
    (30 mL)
    lime juice
  • Salad


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  • 10 oz
    (300 g)
    mesclun lettuce
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    ASSORTED COLOUR SWEET PEPPERS

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    3 PK PRODUCT OF ONTARIO ROMAINE HEARTS 3 PK PRODUCT OF U.S.A.


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    3 PK, PRODUCT OF U.S.A.


    ATTITUDE SALADS

    ATTITUDE SALADS

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    128 - 142 g PRODUCT OF CANADA SELECTED VARIETIES


  • 2
    small mangos, cut into 1/2 in. (1 cm) cubes
  • 2
    large avocados, cut into 1/2 in. (1 cm) cubes and sprinkled with lemon juice
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    5 PK PRODUCT OF MEXICO OR PERU CLEMENTINES 2 lb PRODUCT OF SOUTH AFRICA, PERU OR URUGUAY


  • 1/2 cup
    (125 mL)
    sliced almonds, toasted
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  • Vinaigrette


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  • 3/4 cup
    (190 mL)
    extra virgin olive oil
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  • 2/3 cup
    (170 mL)
    fresh grapefruit juice
  • 1 Tbsp.
    (15 mL)
    lime zest, finely grated
  • 2 Tbsp.
    (30 mL)
    honey
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  • 1 Tbsp.
    (15 mL)
    Tamari sauce

  • Salt and freshly ground pepper to taste
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

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Lactose-free recipes

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.

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