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Grouper with Pink Peppercorns https://www.metro.ca/userfiles/image/recipes/papillote-merou-poivre-rose-3684.jpg PT15M PT20M PT35M
Preheat oven to 400°F (205°C).In a small bowl, combine yogurt, scallions, herbs, peel, salt and pepper. Refrigerate while preparing fish.Put fish on sheets of foil topped with parchment paper and put sliced clementines.Combine pepper and salt and sprinkle over fish. Bring edges of foil up.Mix spread with water and pour over fish.Seal foil tightly. Place bundled fish on a cookie sheet and bake in the centre of the oven 20 minutes or so depending on size of fish.Divide each fish and cooking juices between two people. Serve with seasonal vegetables.
4
3 5 4 1
4 grouper 12 clementine 2 Tbsp. (30 mL) crushed pink peppercorns 1 tsp. (5 mL) Salt 1/3 cup (80 mL) ultra light peach-mango spread 3 Tbsp. (45 mL) cold water
Grouper with Pink Peppercorns

Grouper with Pink Peppercorns

Rate this recipe
5 Votes
  • Gluten-free
4
servings
0:15
Preparation
0:20
COOKING
0:35
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 cup
    (250 mL)
    plain yogurt
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    LIBERTÉ KÉFIR

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    2 for $10.00

    1 L SELECTED VARIETIES OR 5.49 EA.


    RIVIERA YOGOURT

    RIVIERA YOGOURT

    $4.49 ea.

    4 X 120 g SELECTED VARIETIES


    IÖGO YOGOURT TUBS

    IÖGO YOGOURT TUBS

    $3.69 ea.

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    NATURE VALLEY ARS, OPLAIT SOURCE, INIGO OR TUBES

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    2 for $4.00

    SELECTED SIZES SELECTED VARIETIES 2.99 EA.


  • 2
    scallion, chopped or 1/4 cup (60 mL) chopped chives
  • 2 Tbsp.
    (30 mL)
    chopped assorted fresh herbs (basil coriander, tarragon)
  • 2 tsp.
    (10 mL)
    clementine peel
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    CLEMENTINES

    CLEMENTINES

    $3.99 ea.

    2 lb PRODUCT OF SOUTH AFRICA, PERU OR URUGUAY LIMES 1 lb PRODUCT OF MEXICO, 2.99 EA.


  • 4
    grouper
  • 12
    clementine
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    2 lb PRODUCT OF SOUTH AFRICA, PERU OR URUGUAY LIMES 1 lb PRODUCT OF MEXICO, 2.99 EA.


  • 2 Tbsp.
    (30 mL)
    crushed pink peppercorns
  • 1 tsp.
    (5 mL)
    Salt
  • 1/3 cup
    (80 mL)
    ultra light peach-mango spread
  • 3 Tbsp.
    (45 mL)
    cold water
Imprimer ma sélection

Preparation

Preheat oven to 400°F (205°C).

In a small bowl, combine yogurt, scallions, herbs, peel, salt and pepper. Refrigerate while preparing fish.

Put fish on sheets of foil topped with parchment paper and put sliced clementines.

Combine pepper and salt and sprinkle over fish. Bring edges of foil up.

Mix spread with water and pour over fish.

Seal foil tightly. Place bundled fish on a cookie sheet and bake in the centre of the oven 20 minutes or so depending on size of fish.

Divide each fish and cooking juices between two people. Serve with seasonal vegetables.

Source : Metro

Legal Notice

Gluten-free recipes

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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