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Marinated Sea Trout and Grilled Eggplant with Garlic Oil https://www.metro.ca/userfiles/image/recipes/truite-saumonee-7162.jpg PT30M PT10M PT4H40M
Garlic oil - Put 3 peeled and crushed whole 3 garlic cloves in a ½ cup (125 mL) olive oil. Cover and let stand for a few hours. Marinade - In a large bowl, mix marinade ingredients together. Add fillets and marinate for four (4) hours in the refrigerator. Rinse in cold water and pat dry with paper towels. Set aside. Eggplants - Lay eggplant slices on a large baking sheet, and brush with garlic oil. Sprinkle with pepper and reserve. Cooking - Preheat barbecue to medium high. Grill fillets 3 – 4 minutes per side. At the same time, grill eggplants 2 – 3 minutes per side. Remove from the heat and season with fleur de sel
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4x7 oz (4x200 g) sea trout fillets skinless
Marinated Sea Trout and Grilled Eggplant with Garlic Oil

Marinated Sea Trout and Grilled Eggplant with Garlic Oil

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4
Marinated Sea Trout and Grilled Eggplant with Garlic Oil
0:30
Preparation
0:10
COOKING
4:40
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 4x7 oz
    (4x200 g)
    sea trout fillets skinless
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    140 g


  • coarse salt

  • 1/2 cup
    (125 ml)
    light brown sugar
  • 1/2
    bunch coriander chopped
  • 2 tsp.
    (10 mL)
    coriander seeds, crushed
  • 1
    orange, juice and zest
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    ABATE PEARS PRODUCT OF ITALY OR SOUTH AFRICA, EXTRA FANCY GRADE 99¢/LB, 2.18/KG GALA APPLES PRODUCT OF U.S.A. OR CHILE, EXTRA FANCY GRADE 99¢/LB, 2.18/KG SEEDLESS NAVEL ORANGES PRODUCT OF SPAIN, 99¢/L

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  • 1/2 cup
    (125 mL)
    Rickard's White TM beer
  • 1/4 cup
    (60 mL)
    garlic oil
  • chinese eggplant or 2 large regular, sliced lengthwise 1/4 inch (0.5 cm) thick


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    HARVEST SNAP PEAS

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    85 - 93 g SELECTED VARIETIES


  • 1/2 cup
    (125 ml)
    garlic oil

  • black pepper freshly grount to taste

  • fleur de sel or regular salt to taste
Imprimer ma sélection

Preparation

Garlic oil - Put 3 peeled and crushed whole 3 garlic cloves in a ½ cup (125 mL) olive oil. Cover and let stand for a few hours.

Marinade - In a large bowl, mix marinade ingredients together. Add fillets and marinate for four (4) hours in the refrigerator. Rinse in cold water and pat dry with paper towels. Set aside.

Eggplants - Lay eggplant slices on a large baking sheet, and brush with garlic oil. Sprinkle with pepper and reserve.

Cooking - Preheat barbecue to medium high. Grill fillets 3 – 4 minutes per side. At the same time, grill eggplants 2 – 3 minutes per side. Remove from the heat and season with fleur de sel

Source : Molson

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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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