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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 MINI SWEET PEPPERS

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    227 g, PRODUCT OF MEXICO THE LITTLE POTATO COMPANY ORGANIC CREAMER POTATOES 1.5 lb PRODUCT OF CANADA


    HONEYCRISP OR ORGANIC HONEYCRISP APPLES

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    $1.29 ea. or /lb

    PRODUCT OF U.S.A., EXTRA FANCY GRADE, 1.29/lb, 2.84/ kg SWEET POTATOES PRODUCT OF U.S.A., 1.29/lb, 2.84/kg SEEDLESS CUCUMBERS PRODUCT OF ONTARIO, CANADA NO. 1 GRADE OR PRODUCT OF MEXICO, NO. 1 GRADE, 1.29 EA.


    RUSSET POTATOES

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  • boston and red leaf lettuce as needed
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    PRODUCT OF U.S.A. 6.59/kg TREVISO RADICCHIO PRODUCT OF U.S.A. 3.99/lb, 8.80/kg


    ATTITUDE SALADS

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    128 - 142 g PRODUCT OF U.S.A. SELECTED VARIETIES


  • 1
    red pepper, roasted and cut into 8 strips
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    5 PK PRODUCT OF MEXICO JUMBO CANTALOUPES PRODUCT OF GUATEMALA, NO. 1 GRADE ASSORTED COLOUR SWEET PEPPERS 3 PK PRODUCT OF ONTARIO OR MEXICO


  • 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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    PRODUCT OF U.S.A. GRAPE TOMATOES 283 g PRODUCT OF ONTARIO OR MEXICO BELLE GROVE WHOLE WHITE OR VITAMIN D CRIMINI MUSHROOMS 227 g, PRODUCT OF ONTARIO


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

  • Dressing:
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    Metro WILL MAKE A $1 DONATION to Feed Ontario for every bag purchased.*
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    *Food Bank Donation Bags may be purchased at participating Metro locations at the price of $5.99, $9.99, or $14.99. Contents of each bag may vary based on product availability. From December 1-31, 2019, Metro will donate $1 to feed Ontario for ever bag purchased, up to a total of $25,000.


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  • 3 Tbsp.
    (45 mL)
    red wine vinegar
  • 1 Tbsp.
    (15 mL)
    dijon moustard
  • 1 tsp.
    (5 mL)
    anchovy paste
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  • 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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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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