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Redfish Fillets with Pecan Sauce https://www.metro.ca/userfiles/image/recipes/filets-sebaste-pacanes-3192.jpg PT05M PT15M PT20M
Preheat oven to 375°F/190°C. Spread pecans on a cookie sheet and toast until browned. Set aside. Meanwhile, lay redfish fillets on a sheet of foil wrap, drizzle with oil, fold foil into a bundle. Bake 6-8 min. or until fish can be flaked with a fork. In a small pot, over medium-high heat, pour grapefruit juice and reduce by a third. Add honey and toasted pecans. Simmer 1-2 min. Remove from heat and add parsley and yogurt. Season to taste and serve over fillets.
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1/2 cup (125 mL) whole pecans or nutkernel or flaked almond 8 fresh redfish fillets 1 Tbsp. (15 mL) olive oil 1/2 cup (125 mL) grapefruit juice 1/4 cup (60 mL) honey 2-3 Tbsp. (30-45 mL) plain yogurt 2 Tbsp. (30 mL) chopped fresh parsley Freshly ground pepper to taste
Redfish Fillets with Pecan Sauce

Redfish Fillets with Pecan Sauce

Rate this recipe
2 Votes
  • Gluten-free
4
servings
0:05
Preparation
0:15
COOKING
0:20
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1/2 cup
    (125 mL)
    whole pecans or nutkernel or flaked almond
  • 8
    fresh redfish fillets
  • 1 Tbsp.
    (15 mL)
    olive oil
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    IRRESISTIBLES EXTRA VIRGIN OLIVE OIL OR ORGANICS BALSAMIC VINEGAR

    IRRESISTIBLES EXTRA VIRGIN OLIVE OIL OR ORGANICS BALSAMIC VINEGAR

    $4.99 ea.

    500 ml SELECTED VARIETIES


  • 1/2 cup
    (125 mL)
    grapefruit juice
  • 1/4 cup
    (60 mL)
    honey
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    VITA COCO COCONUT WATER

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    1 l SELECTED VARIETIES


    BILLY BEE HONEY

    BILLY BEE HONEY

    $5.99 ea.

    500 g SELECTED VARIETIES


    SAVE $4.00
    AURORA HONEY

    AURORA HONEY

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    1 kg SELECTED VARIETIES


  • 2-3 Tbsp.
    (30-45 mL)
    plain yogurt
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    IRRESISTIBLES ORANGE JUICE

    IRRESISTIBLES ORANGE JUICE

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    2.5 L SELECTED VARIETIES


    SAVE $1.00
    TROPICANA 6 X 236 ML, 1.54 - 1.75 L IRRESISTIBLES REFRIGERATED JUICE 2.5 L LIBERTÉ GREEK YOGOURT 2 X 130 G, 4 X 100 G OR EARTH'S OWN BEVERAGES 1.75 - 1.89 L

    TROPICANA 6 X 236 ML, 1.54 - 1.75 L IRRESISTIBLES REFRIGERATED JUICE 2.5 L LIBERTÉ GREEK YOGOURT 2 X 130 G, 4 X 100 G OR EARTH'S OWN BEVERAGES 1.75 - 1.89 L

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    SAVE $1.50
    DANONE ACTIVIA 8 X 100 G OR ASTRO MULTI-PACK YOGOURT 12 X 100 G

    DANONE ACTIVIA 8 X 100 G OR ASTRO MULTI-PACK YOGOURT 12 X 100 G

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    IÖGO MULTI-PACK YOGOURT

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    12 - 16 X 95 - 100 g SELECTED VARIETIES


  • 2 Tbsp.
    (30 mL)
    chopped fresh parsley

  • Freshly ground pepper to taste
Imprimer ma sélection

Preparation

Preheat oven to 375°F/190°C.

Spread pecans on a cookie sheet and toast until browned. Set aside.

Meanwhile, lay redfish fillets on a sheet of foil wrap, drizzle with oil, fold foil into a bundle. Bake 6-8 min. or until fish can be flaked with a fork.

In a small pot, over medium-high heat, pour grapefruit juice and reduce by a third. Add honey and toasted pecans. Simmer 1-2 min. Remove from heat and add parsley and yogurt. Season to taste and serve over fillets.

Source : Metro

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Gluten-free recipes

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