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Mahi Mahi with Lentils and Mushrooms https://www.metro.ca/userfiles/image/recipes/mahi-mahi-lentilles-champignons-7029.jpg PT25M PT45M PT1H10M
Preheat the oven to 375°F (190°C). In a bowl, coat the vegetables with the olive oil and balsamic vinegar. Place them in an ovenproof dish and roast (45 min). Turn the vegetables halfway through cooking. In an oiled skillet, brown the mushrooms on high heat, add the rinsed lentils and deglaze with the broth. Continue cooking on high until the mixture has reduced and is almost dry. Set aside, keeping warm. A few minutes before the root vegetables are fully cooked, melt the butter in a non-stick pan and fry the mahi mahi fillets on medium high for 4 to 5 minutes on each side. To serve, spoon some of the mushroom and lentil mixture onto each plate and top with roasted vegetables and a fish fillet. Season to taste and garnish with lemon zest.
4
4 mahi mahi fillets 2 Tbsp. (30 mL) butter 3 Tbsp. (45 mL) extra virgin olive oil 2 Tbsp. (30 mL) balsamic vinegar 1 Tbsp. (15 mL) extra virgin olive oil 2 cups (500 mL) mushrooms (oyster, café and portobello), 1/2 cup (125 mL) canned lentils, rinsed 1/4 cup (60 mL) bio vegetable broth 1 lemon, the grated zest
Mahi Mahi with Lentils and Mushrooms

Mahi Mahi with Lentils and Mushrooms

Rate this recipe
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  • Gluten-free
4
servings
0:25
Preparation
0:45
COOKING
1:10
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 4
    mahi mahi fillets
  • 2 Tbsp.
    (30 mL)
    butter

  • root vegetables (1 sweet potato, 2 parsnips, 2 carrots) cut in strips
  • 3 Tbsp.
    (45 mL)
    extra virgin olive oil
  • 2 Tbsp.
    (30 mL)
    balsamic vinegar
  • 1 Tbsp.
    (15 mL)
    extra virgin olive oil
  • 2 cups
    (500 mL)
    mushrooms (oyster, café and portobello),
  • 1/2 cup
    (125 mL)
    canned lentils, rinsed
  • 1/4 cup
    (60 mL)
    bio vegetable broth
  • 1
    lemon, the grated zest

  • salt and ground pepper, to taste
Imprimer ma sélection

Preparation

Preheat the oven to 375°F (190°C).

In a bowl, coat the vegetables with

the olive oil and balsamic vinegar.

Place them in an ovenproof dish and

roast (45 min). Turn the vegetables

halfway through cooking.

In an oiled skillet, brown the

mushrooms on high heat, add the

rinsed lentils and deglaze with the

broth. Continue cooking on high until

the mixture has reduced and is almost

dry. Set aside, keeping warm.

A few minutes before the root vegetables are fully cooked, melt the butter in a non-stick pan and fry the mahi mahi fillets on medium high for 4 to 5 minutes on each side.

To serve, spoon some of the mushroom and lentil mixture onto each plate and top with roasted vegetables and a fish fillet. Season to taste and garnish with lemon zest.

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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