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Warm White Fish Salad
2019-05-01
https://www.metro.ca/userfiles/image/recipes/poisson-blanc-sur-salade-chaude-11036.jpg
PT20M
PT10M
PT30M
In a large bowl, combine the aïoli, lime zest, half of the lime juice, and oil. Add the fish, cover and marinate for 4 to 6 hours in the fridge.When the fish is done marinating, combine the remaining ingredients, except the cilantro, in another bowl.Preheat the BBQ to high.Prepare a large sheet of aluminum foil that will serve as a papillote.Pour the vegetable mixture evenly onto the aluminum foil. Add the fish and its marinade on top.Seal the papillote.Place the papillote on the grill and lower the heat to medium.Cook for 10 minutes.Open the papillote. Top with the cilantro and remaining lime juice. Serve on a bed of lemongrass basmati rice or on crispy lettuce.Source: Metro
4
Metro
4
1
4
4
1/3 cup (80 ml) Irresistibles chipotle lime aïoli
juice and zest of 1 lime
2 tablespoon (30 ml) olive oil
1 1/3 lb (600 g) cod cut into large cubes of 3 cm (1.5 in)
2 1/2 cups (575 ml) Irresistibles fusion vegetable blend (corn, black beans, mukimame) trawed
1/2 cup (125 ml) red bell pepper diced
1 small onion chopped
1 teaspoon (5 ml) crushed cumin seeds
1/3 cup (80 ml) fresh cilantro chopped
To taste Salt and pepper
Warm White Fish Salad
4
Main course
0:20
Preparation
0:10
COOKING
0:30
TOTAL TIME
Ingredients
-
1/3 cup
(80 ml)Irresistibles chipotle lime aïoli
-
juice and zest of 1 lime
-
2 tablespoon
(30 ml)olive oil
-
1 1/3 lb
(600 g)cod cut into large cubes of 3 cm (1.5 in)
-
2 1/2 cups
(575 ml)Irresistibles fusion vegetable blend (corn, black beans, mukimame) trawed
-
1/2 cup
(125 ml)red bell pepper diced
-
1
small onion chopped
-
1 teaspoon
(5 ml)crushed cumin seeds
-
1/3 cup
(80 ml)fresh cilantro chopped
-
To taste
Salt and pepper
Preparation
In a large bowl, combine the aïoli, lime zest, half of the lime juice, and oil. Add the fish, cover and marinate for 4 to 6 hours in the fridge.
When the fish is done marinating, combine the remaining ingredients, except the cilantro, in another bowl.
Preheat the BBQ to high.
Prepare a large sheet of aluminum foil that will serve as a papillote.
Pour the vegetable mixture evenly onto the aluminum foil. Add the fish and its marinade on top.
Seal the papillote.
Place the papillote on the grill and lower the heat to medium.
Cook for 10 minutes.
Open the papillote. Top with the cilantro and remaining lime juice. Serve on a bed of lemongrass basmati rice or on crispy lettuce.
Source: Metro
Source :
Metro
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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.
