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Monkfish with Feta Crostini 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
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4x150 g pieces monkfish, trimmed 4x25 g pieces plain fetos cheese 2 onions, 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 tomatoes, cut in strips 1/2 baguette, sliced thinly Salt and freshly ground pepper to taste
Monkfish with Feta Crostini

Monkfish with Feta Crostini

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4
servings
0:20
Preparation
0:10
COOKING
0:30
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 4x150 g
    pieces monkfish, trimmed
  • 4x25 g
    pieces plain fetos cheese
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    ILE DE FRANCE BRIE, CAMEMBERT, AGROPUR IMPORT COLLECTION STILTON BLUE. RUSTIC CAMEMBERT, MANCHEGO, SAINT AGUR, CAMBOZOLA OR LIMBURGER CHEESE

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    125 - 250 g


    IRRESISTIBLES GRATED PARMESAN CHEESE

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    250 g


    BERGERON OR LOUIS CYR CANADA GOUDA CHEESE

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    DELI CUT, 2.86/100 g


  • 2
    onions, sliced
  • 2 Tbsp.
    (30 mL)
    fresh thyme leaves
  • 2 cups
    (500 mL)
    cherry tomatoes, halved
  • 1/4 cup
    (60 mL)
    olive oil
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  • 2/3 cup
    (175 mL)
    plain fetos cheese, crumbled
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    SELECTION COTTAGE CHEESE

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    $2.99 ea.

    500 g SELECTED VARIETIES


    ILE DE FRANCE BRIE, CAMEMBERT, AGROPUR IMPORT COLLECTION STILTON BLUE. RUSTIC CAMEMBERT, MANCHEGO, SAINT AGUR, CAMBOZOLA OR LIMBURGER CHEESE

    ILE DE FRANCE BRIE, CAMEMBERT, AGROPUR IMPORT COLLECTION STILTON BLUE. RUSTIC CAMEMBERT, MANCHEGO, SAINT AGUR, CAMBOZOLA OR LIMBURGER CHEESE

    $7.99 ea.

    125 - 250 g


    IRRESISTIBLES GRATED PARMESAN CHEESE

    IRRESISTIBLES GRATED PARMESAN CHEESE

    $5.99 ea.

    250 g


    BERGERON OR LOUIS CYR CANADA GOUDA CHEESE

    BERGERON OR LOUIS CYR CANADA GOUDA CHEESE

    $12.99 /lb

    DELI CUT, 2.86/100 g


  • 2 Tbsp.
    (30 mL)
    dried tomatoes, cut in strips
  • 1/2
    baguette, sliced thinly
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  • Salt and freshly ground pepper to taste
Imprimer ma sélection

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.

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