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Humble & Frank Grilled Rock Fish Lemon Butter Pasta https://www.metro.ca/userfiles/image/recipes/sebaste-grille-pates-beurre-citron-humble-frank-11121.jpg PT05M PT25M PT30M
Bring a large pot of salted water to boil over high heat. Add the pasta noodles and cook al dente for 10-12 minutes. Drain pasta and add a splash of oil, mix and set aside.Warm olive oil in deep skillet at medium-high heat. Blot the Rock Fish fillets dry, season with H&F West Coast Rub, add to skillet, no lid. Cook each side 3-4 minutes depending on thickness, put aside when cooked.De-glaze skillet Rock Fish was cooked in with 1/2 cup water. Add diced red onion, cherry tomatoes and asparagus, turn on medium-high heat, cook 2-4 minutes until blanched.Add cooked pasta and drizzle with 1/2 cup of Lemon Butter marinade and toss.Flake Rock Fish and fold into pasta. Plate and garnish with fresh Italian parsley and a dash of lemon juice & fresh ground pepper.Tip: Make this into a creamy pasta by substituting 1/2 cup water with 1/2 cup table cream.Pairs well with West Coast Seafood Rub.Source: Metro
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2 tablespoon (30 ml) extra virgin olive oil 1/2 lb (.23 kg) penne pasta 4 oz (.12 kg) rock fish fillets 1/3 red onion diced 12-15 cherry tomatoes halved 1 asparagus trimmed & 1'' diced 1 tablespoon (15 ml) Humble & Frank west coast rub marinade 1/2 cup (125 ml) Humble & Frank lemon butter garlic marinade 1 salt and pepper 8 Italien parsley torn 1 pkg lemon wedges
Humble & Frank Grilled Rock Fish Lemon Butter Pasta

Humble & Frank Grilled Rock Fish Lemon Butter Pasta

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4
Main course
0:05
Preparation
0:25
COOKING
0:30
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2 tablespoon
    (30 ml)
    extra virgin olive oil
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    GALLO OLIVE OIL

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    1 L SELECTED VARIETIES


  • 1/2 lb
    (.23 kg)
    penne pasta
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    OLIVIERI FRESH STUFFED PASTA OR SKILLET GNOCCHI

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    500 - 700 g SELECTED VARIETIES


    ITALPASTA OR MOLISANA PASTA OR UNICO BEANS

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    MOLISANA PASTA

    MOLISANA PASTA

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    450 g SELECTED VARIETIES


    SAVE $1.20
    CATELLI GARDEN SELECT PASTA SAUCE OR OCEAN'S LIGHT TUNA

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  • 4 oz
    (.12 kg)
    rock fish fillets
  • 1/3
    red onion diced
  • 12-15
    cherry tomatoes halved
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    255 g PRODUCT OF ONTARIO PROVA TOMATOES ON THE VINE 454 g PRODUCT OF ONTARIO


  • 1
    asparagus trimmed & 1'' diced
  • 1 tablespoon
    (15 ml)
    Humble & Frank west coast rub marinade
  • 1/2 cup
    (125 ml)
    Humble & Frank lemon butter garlic marinade
  • 1
    salt and pepper
  • 8
    Italien parsley torn
  • 1 pkg
    lemon wedges
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    BLOOD ORANGES

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    2 lb PRODUCT OF U.S.A. MEYER LEMONS 454 g PRODUCT OF U.S.A.


Imprimer ma sélection

Preparation

Bring a large pot of salted water to boil over high heat. Add the pasta noodles and cook al dente for 10-12 minutes. Drain pasta and add a splash of oil, mix and set aside.

Warm olive oil in deep skillet at medium-high heat. Blot the Rock Fish fillets dry, season with H&F West Coast Rub, add to skillet, no lid. Cook each side 3-4 minutes depending on thickness, put aside when cooked.

De-glaze skillet Rock Fish was cooked in with 1/2 cup water. Add diced red onion, cherry tomatoes and asparagus, turn on medium-high heat, cook 2-4 minutes until blanched.

Add cooked pasta and drizzle with 1/2 cup of Lemon Butter marinade and toss.

Flake Rock Fish and fold into pasta. Plate and garnish with fresh Italian parsley and a dash of lemon juice & fresh ground pepper.

Tip: Make this into a creamy pasta by substituting 1/2 cup water with 1/2 cup table cream.

Pairs well with West Coast Seafood Rub.

Source: Metro

Source : Metro

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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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