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Walleye Fillets in Coconut Milk https://www.metro.ca/userfiles/image/recipes/filets-dore-lait-coco-bbq-5285.jpg PT15M PT15M PT30M
Preheat barbecue to high.Cut 4 x 12-in. (4 x 30-cm) squares of foil.Placing them in the centre of each, divide chives and vegetables among the squares.Lay fillets on top of the vegetables and sprinkle with hot pepper.Divide coconut milk and wine among the 4 fillets. Add salt and pepper.Fold and seal foil bundles.Cook on a hot grill for 15 minutes.Cut an X in the top of the bundles, transfer them to plates and serve.
4
4 12 5 2
4 tsp. (20 mL) minced fresh chives 1 red sweet pepper, julienned 1 Tbsp. (15 mL) chopped ginger 1 medium carrot, julienned 1 stalk celery, julienned 1 leek, white part only, julienned 4 x 4-5 oz (4 x 120-150 g) walleye fillets (or other whitefish) 1 hot pepper, chopped fine 5 Tbsp. (75 mL) light coconut milk 2 Tbsp. (30 mL) white wine To taste salt and pepper
Walleye Fillets in Coconut Milk

Walleye Fillets in Coconut Milk

Rate this recipe
12 Votes
  • Gluten-free
  • Lactose-free
4
servings
0:15
Preparation
0:15
COOKING
0:30
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 4 tsp.
    (20 mL)
    minced fresh chives
  • 1
    red sweet pepper, julienned
  • 1 Tbsp.
    (15 mL)
    chopped ginger
  • 1
    medium carrot, julienned
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    CARROTS OR YELLOW ONIONS

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    5 lb PRODUCT OF ONTARIO CANADA No. 1 GRADE


  • 1
    stalk celery, julienned
  • 1
    leek, white part only, julienned
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    Flyer Deal  (1)
    LEEKS

    LEEKS

    $3.99 ea.

    PRODUCT OF ONTARIO


  • 4 x 4-5 oz
    (4 x 120-150 g)
    walleye fillets (or other whitefish)
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    Flyer Deal  (1)
    ALASKAN SKINLESS HALIBUT FILLETS

    ALASKAN SKINLESS HALIBUT FILLETS

    $5.99 ea.

    FROZEN OR PREVIOUSLY FROZEN, 113 g


  • 1
    hot pepper, chopped fine
  • 5 Tbsp.
    (75 mL)
    light coconut milk
  • 2 Tbsp.
    (30 mL)
    white wine

  • To taste salt and pepper
Imprimer ma sélection

Preparation

Preheat barbecue to high.

Cut 4 x 12-in. (4 x 30-cm) squares of foil.

Placing them in the centre of each, divide chives and vegetables among the squares.

Lay fillets on top of the vegetables and sprinkle with hot pepper.

Divide coconut milk and wine among the 4 fillets. Add salt and pepper.

Fold and seal foil bundles.

Cook on a hot grill for 15 minutes.

Cut an X in the top of the bundles, transfer them to plates and serve.

Source : Chef Ian Perreault

Legal Notice

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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