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Sweet Potato, Swordfish Salad https://www.metro.ca/userfiles/image/recipes/espadon-grille-salade-5543.jpg PT30M PT05M PT35M
Dressing: In a bowl, whisk vinegar, mustard, anchovy paste, shallot, garlic, thyme and basil together. Season and whisk in oil until dressing emulsifies.Reserve 2 Tbsp. (30 mL) of dressing in a small bowl.Preheat barbecue to medium-high.Brush both sides of swordfish steaks and sliced sweet potatoes with reserved dressing. Grill fish 5 - 7 minutes, turning them over once.For tender fish, cook just until pink. Longer cooking will make fish dry.Remove from heat, cool slightly and cut into cubes. Set aside.Grill sliced sweet potatoes until tender.In 4 plates, top a bed of lettuce leaves with cubed fish and sliced sweet potatoes.Drizzle with dressing and sprinkle with chives and parsley.
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1/2 lb (225 g) swordfish steaks, 1 in. (2.5 cm) thick 2 large sweet potatoes, peeled and sliced 1/4 in. (6 mm) thick boston and red leaf lettuce as needed 1 red pepper, roasted and cut into 8 strips 3/4 lb (340 g) fine green beans, cooked al dente (optional) 1 1/2 cups (375 mL) red or yellow grape tomatoes 1 cup (250 mL) niçoise olives, drained 3 Tbsp. (45 mL) chives 1/4 cup (60 mL) chopped italian (flat-leaf) parsley Dressing: 3 Tbsp. (45 mL) red wine vinegar 1 Tbsp. (15 mL) dijon moustard 1 tsp. (5 mL) anchovy paste 1 shallot 1 garlic clove 1/2 tsp. (2 mL) dried thyme, crumbled 1 Tbsp. (15 mL) basil Salt and freshly ground pepper 3/4 cup (190 mL) olive oil
Sweet Potato, Swordfish Salad

Sweet Potato, Swordfish Salad

Rate this recipe
3 Votes
  • Lactose-free
4
servings
0:30
Preparation
0:05
COOKING
0:35
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1/2 lb
    (225 g)
    swordfish steaks, 1 in. (2.5 cm) thick
  • 2
    large sweet potatoes, peeled and sliced 1/4 in. (6 mm) thick
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    ORGANIC POTATOES

    ORGANIC POTATOES

    $4.49 ea.

    3 lb PRODUCT OF U.S.A., NO. 1 GRADE SELECTED VARIETIES


    SWEET POTATOES

    SWEET POTATOES

    $1.69 /lb

    PRODUCT OF U.S.A. 3.73/kg



  • boston and red leaf lettuce as needed
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    RADICCHIO

    RADICCHIO

    $2.99 /lb

    PRODUCT OF U.S.A. 6.59/kg


  • 1
    red pepper, roasted and cut into 8 strips
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    ASSORTED COLOUR SWEET PEPPERS

    ASSORTED COLOUR SWEET PEPPERS

    $4.99 ea.

    3 PK PRODUCT OF MEXICO OR HONDURAS


  • 3/4 lb
    (340 g)
    fine green beans, cooked al dente (optional)
  • 1 1/2 cups
    (375 mL)
    red or yellow grape tomatoes
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    CHERTO CHERRY TOMAT0ES

    CHERTO CHERRY TOMAT0ES

    $3.99 ea.

    255 g PRODUCT OF ONTARIO PROVA TOMATOES ON THE VINE 454 g PRODUCT OF ONTARIO


  • 1 cup
    (250 mL)
    niçoise olives, drained
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    DELI OLIVES

    DELI OLIVES

    $1.99 /100g

    SELECTED VARIETIES 9.03/lb


    UNICO CANNED OLIVES

    UNICO CANNED OLIVES

    4 for $5.00

    375 ml SELECTED VARIETIES OR $1.99 EA.


  • 3 Tbsp.
    (45 mL)
    chives
  • 1/4 cup
    (60 mL)
    chopped italian (flat-leaf) parsley

  • Dressing:
  • 3 Tbsp.
    (45 mL)
    red wine vinegar
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    UNICO BALSAMIC VINEGAR

    UNICO BALSAMIC VINEGAR

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    500 ml SELECTED VARIETIES


  • 1 Tbsp.
    (15 mL)
    dijon moustard
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    MAILLE MUSTARD

    MAILLE MUSTARD

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    235 ml, SELECTED VARIETIES


  • 1 tsp.
    (5 mL)
    anchovy paste
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    SAVE $1.40
    SELECTION BUTTER

    SELECTION BUTTER

    $2.99 ea.

    454 g SALTED OR UNSALTED


  • 1
    shallot
  • 1
    garlic clove
  • 1/2 tsp.
    (2 mL)
    dried thyme, crumbled
  • 1 Tbsp.
    (15 mL)
    basil

  • Salt and freshly ground pepper
  • 3/4 cup
    (190 mL)
    olive oil
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    GALLO OLIVE OIL

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    $5.99 ea.

    1 L SELECTED VARIETIES


Imprimer ma sélection

Preparation

Dressing: In a bowl, whisk vinegar, mustard, anchovy paste, shallot, garlic, thyme and basil together. Season and whisk in oil until dressing emulsifies.

Reserve 2 Tbsp. (30 mL) of dressing in a small bowl.

Preheat barbecue to medium-high.

Brush both sides of swordfish steaks and sliced sweet potatoes with reserved dressing. Grill fish 5 - 7 minutes, turning them over once.

For tender fish, cook just until pink. Longer cooking will make fish dry.

Remove from heat, cool slightly and cut into cubes. Set aside.

Grill sliced sweet potatoes until tender.

In 4 plates, top a bed of lettuce leaves with cubed fish and sliced sweet potatoes.

Drizzle with dressing and sprinkle with chives and parsley.

Source : Metro

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Lactose-free recipes

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