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Tangy Filets of Trout https://www.metro.ca/userfiles/image/recipes/Filets-truites-saumonees-acidulees-1296.jpg PT15M PT15M PT3H30M
In a pan, combine all ingredients of the sauce.Bring to a boil and whisk well.Add fruits and red pepper, simmer 10 minutes.Add last ingredients except the lettuce.Cover and cook trout. Refrigerate several hours.Arrange lettuce leaves on a serving dish.Garnish with slices of oranges, grapefruit sections and parsley.
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4 filets of trout 1 grapefruit in sections 1/3 cup (80 mL) green seedless grapes 1/3 cup (80 mL) sliced almonds 1/4 cup (60 mL) green raisins 1 red peppers julienned 2 orange sliced 1 onion sliced 2 parsley
Tangy Filets of Trout

Tangy Filets of Trout

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  • Gluten-free
  • Lactose-free
4
servings
0:15
Preparation
0:15
COOKING
3:30
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 4
    filets of trout
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  • Sauce

  • 1 cup
    (250 mL)
    water
  • 1/4 cup
    (60 mL)
    cider vinegar
  • 1/3 cup
    (80 mL)
    brown sugar
  • 2 tsp.
    (10 mL)
    chopped ginger
  • 2 tsp.
    (10 mL)
    Salt
  • 2 tsp.
    (10 mL)
    lemon juice
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    LEMONS BLUEBERRIES ASPARAGUS

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    LEMONS BLUEBERRIES ASPARAGUS

    LEMONS BLUEBERRIES ASPARAGUS

    $2.99 ea. or /lb

    2 lb, PRODUCT OF SOUTH AFRICA, or PINT, PRODUCT OF PERU OR MEXICO, No. 1 GRADE, or PRODUCT OF PERU OR MEXICO, No. 1 GRADE


  • 1
    bay leaf
  • 2
    lemons peeled and sliced
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    LEMONS BLUEBERRIES ASPARAGUS

    LEMONS BLUEBERRIES ASPARAGUS

    $2.99 ea.

    2 lb, PRODUCT OF SOUTH AFRICA, or PINT, PRODUCT OF PERU OR MEXICO, No. 1 GRADE, or PRODUCT OF PERU OR MEXICO, No. 1 GRADE


    LEMONS BLUEBERRIES ASPARAGUS

    LEMONS BLUEBERRIES ASPARAGUS

    $2.99 ea. or /lb

    2 lb, PRODUCT OF SOUTH AFRICA, or PINT, PRODUCT OF PERU OR MEXICO, No. 1 GRADE, or PRODUCT OF PERU OR MEXICO, No. 1 GRADE


  • 1
    grapefruit in sections
  • 1/3 cup
    (80 mL)
    green seedless grapes
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  • 1/3 cup
    (80 mL)
    sliced almonds
  • 1/4 cup
    (60 mL)
    green raisins
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    COTTON CANDY GRAPES

    COTTON CANDY GRAPES

    $4.99 ea.

    454 g PRODUCT OF BRAZIL, No. 1 GRADE


    EXTRA LARGE RED, GREEN OR BLACK SEEDLESS GRAPES

    EXTRA LARGE RED, GREEN OR BLACK SEEDLESS GRAPES

    $3.49 /lb

    PRODUCT OF U.S.A., NO.1 GRADE


    EXTRA LARGE RED, GREEN OR BLACK SEEDLESS GRAPES

    EXTRA LARGE RED, GREEN OR BLACK SEEDLESS GRAPES

    $3.49 /lb

    PRODUCT OF U.S.A., NO.1 GRADE


  • 1
    red peppers julienned
  • 2
    orange sliced
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  • 1
    onion sliced
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    CARROTS OR YELLOW ONIONS

    CARROTS OR YELLOW ONIONS

    $1.99 ea.

    2 lb PRODUCT OF ONTARIO, CANADA No. 1 GRADE


    RED ONIONS

    RED ONIONS

    $3.99 ea.

    3 lb PRODUCT OF CANADA CANADA No. 1 GRADE


  • 2
    parsley
Imprimer ma sélection

Preparation

In a pan, combine all ingredients of the sauce.

Bring to a boil and whisk well.

Add fruits and red pepper, simmer 10 minutes.

Add last ingredients except the lettuce.

Cover and cook trout. Refrigerate several hours.

Arrange lettuce leaves on a serving dish.

Garnish with slices of oranges, grapefruit sections and parsley.

Source : Chef Soeur Angèle

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Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

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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