- Home
- Recipes and Occasions
- Recipe Details
Important
For a better browsing experience, this site has been optimized for Chrome on your device.
Subtotal:
Important!
Fast checkout
It will be used to make checkout faster in the future! You can modify it at any time.
Fast Checkout has been activated.
Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.
Delivery address:
Time Slot:
Not selected
Payment:
You can modify these options at any time in the “Fast Checkout” section of your account.
You can modify these options at any time in the "Quick order" section of your account.
Important
The product you've selected is unavailable at your chosen store it could not be added to your Cart.
Monkfish with Feta Crostini
2013-08-06
https://www.metro.ca/userfiles/image/recipes/baudroie-feta-crostini-6712.jpg
PT20M
PT10M
PT30M
Preheat the barbecue.With a sharp knife, cut a slit in each piece of fish and insert a piece of feta.Cut four pieces of aluminum foil large enough to make packets for the fish. Oil the foil lightly.Arrange some onion slices on each sheet, then top with a piece of fish, some cherry tomato halves, thyme and salt and pepper.Close the packets, folding the edges to seal well.Place the packets on the grill and cook over medium heat for 10 minutes.Spread the baguette slices with the remaining feta, garnish with dried tomato strips and drizzle with oil.Just before the fish is done, place the crostini on the grill to melt the cheese.Slit open the packages and serve with the crostini.All rights reserved © Saputo inc. 2010
4
Saputo
0
0
0
0
4x150 g pieces monkfish, trimmed
4x25 g pieces plain fetos cheese
2 onion, sliced
2 Tbsp. (30 mL) fresh thyme leaves
2 cups (500 mL) cherry tomatoes, halved
1/4 cup (60 mL) olive oil
2/3 cup (175 mL) plain fetos cheese, crumbled
2 Tbsp. (30 mL) dried Tomato, cut in strips
1/2 baguette, sliced thinly
Salt and freshly ground pepper to taste
Monkfish with Feta Crostini
4
servings
0:20
Preparation
0:10
COOKING
0:30
TOTAL TIME
Ingredients
-
4x150 g
pieces monkfish, trimmed
-
4x25 g
pieces plain fetos cheese
-
2
onion, sliced
-
2 Tbsp.
(30 mL)fresh thyme leaves
-
2 cups
(500 mL)cherry tomatoes, halved
-
1/4 cup
(60 mL)olive oil
-
2/3 cup
(175 mL)plain fetos cheese, crumbled
-
2 Tbsp.
(30 mL)dried Tomato, cut in strips
-
1/2
baguette, sliced thinly
-
Salt and freshly ground pepper to taste
Preparation
Preheat the barbecue.
With a sharp knife, cut a slit in each piece of fish and insert a piece of feta.
Cut four pieces of aluminum foil large enough to make packets for the fish. Oil the foil lightly.
Arrange some onion slices on each sheet, then top with a piece of fish, some cherry tomato halves, thyme and salt and pepper.
Close the packets, folding the edges to seal well.
Place the packets on the grill and cook over medium heat for 10 minutes.
Spread the baguette slices with the remaining feta, garnish with dried tomato strips and drizzle with oil.
Just before the fish is done, place the crostini on the grill to melt the cheese.
Slit open the packages and serve with the crostini.
All rights reserved © Saputo inc. 2010
Source :
Saputo
Legal Notice
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.
Error
Sorry, an error has occurred. Please refresh the page.
Error
Sorry, an error has occurred. Please refresh the page.
- By clicking the add button, the coupon will be instantly linked to your AIR MILES® Card.
- It will also be added to your shopping list and shopping cart.
- Present your card at checkout and the coupons will be instantly applied on eligible products.
- Find the card icon
to see your selected coupons.
Related Recipes
