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Grilled sablefish with a leek and scallion sauce
2013-08-06
https://www.metro.ca/userfiles/image/recipes/morue-grillee-poireaux-oignons-verts-4033.jpg
PT10M
PT15M
PT25M
In a large frying pan, sauté the leeks and garlic in 3 Tbsp. (45 mL) of olive oil for a few minutes. Add scallions and 2 Tbsp. (30 mL) chives. Continue cooking for 1 minute before adding the clam juice. Lower heat and reduce for approximately 10 minutes or until the cooking juices have evaporated. Season to taste. Set sauce aside and keep warm.Meanwhile, season the pieces of fish. In the same frying pan, cook them a few minutes. Divide the leek sauce among 4 plates and top with the pieces of fish. Sprinkle with the remaining chives and a squeeze of lemon juice. Serve with tomatoes Provençal (tomatoes cut in two and sprinkled with olive oil, garlic and bread crumbs, browned in the oven for a few minutes).
4
Metro
4
6
5
1
1 1/2 cups (375 mL) leeks, thinly sliced
3 garlic cloves, thinly sliced
5 Tbsp. (75 mL) olive oil
1 1/2 cup (375 mL) scallion, cut in 1 in. (2 cm) slices
3 Tbsp. (45 mL) chives, cut up
1 cup (250 mL) clam juice
Salt and pepper to taste
4 pieces of sablefish, approximately 3 oz (200 g) each
juice and zest of 1 lemon
Grilled sablefish with a leek and scallion sauce
-
![]()
Gluten-free -
![]()
Lactose-free
4
servings
0:10
Preparation
0:15
COOKING
0:25
TOTAL TIME
Ingredients
-
1 1/2 cups
(375 mL)leeks, thinly sliced
-
3
garlic cloves, thinly sliced
-
5 Tbsp.
(75 mL)olive oil
-
1 1/2 cup
(375 mL)scallion, cut in 1 in. (2 cm) slices
-
3 Tbsp.
(45 mL)chives, cut up
-
1 cup
(250 mL)clam juice
-
Salt and pepper to taste
-
4
pieces of sablefish, approximately 3 oz (200 g) each
-
juice and zest of 1 lemon
Preparation
In a large frying pan, sauté the leeks and garlic in 3 Tbsp. (45 mL) of olive oil for a few minutes. Add scallions and 2 Tbsp. (30 mL) chives. Continue cooking for 1 minute before adding the clam juice. Lower heat and reduce for approximately 10 minutes or until the cooking juices have evaporated. Season to taste. Set sauce aside and keep warm.
Meanwhile, season the pieces of fish. In the same frying pan, cook them a few minutes. Divide the leek sauce among 4 plates and top with the pieces of fish. Sprinkle with the remaining chives and a squeeze of lemon juice. Serve with tomatoes Provençal (tomatoes cut in two and sprinkled with olive oil, garlic and bread crumbs, browned in the oven for a few minutes).
Source :
Metro
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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.
