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Grilled sea bream with coriander and lemon vinaigrette https://www.metro.ca/userfiles/image/recipes/dorade-royale-grillee-11887.jpg PT20M PT15M PT35M
Take the whole sea bream out of the fridge and rinse it under cold water.Place fish on a cooking tray and pat dry (inside and out).Brush vegetable oil all over the outside and leave the fish on the counter while you prepare your grill. Allowing it to come to room temperature will ensure a nice sear.Prepare barbecue (high heat).While the BBQ is heating up make your vinaigrette.Depending on the kitchen equipment you have on hand, the vinaigrette can be made by chopping and mixing by hand, blended using a small food processor or handheld blender.Chop (or blend) garlic, cilantro, lemon zest, anchovy and mix with lemon juice, yoghurt, dijon, salt and olive oil.Once the grill is hot, clean your grill.Soak a folded paper towel in canola oil and rub it onto the grill, this will help ensure your fish doesn't stick.Place whole sea bream on the grill and close the lid.After 6-8 minutes flip the fish over. This is best done with a large spatula and a pair of tongs.Close the lid and cook fish until just opaque in the centre, about 6-8 minutes.Serve the fish with the zesty vinaigrette along with seasonal greens and vegetables. Enjoy!Source : Audrey Laferrière
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1 Whole Sea Bream 1/4 cup (60 g) vegetable oil 1 garlic clove 1 cup (55 g) cilantro, tender stems included Zeste of 1 lemon 1 anchovy 2 tablespoons (30 g) lemon juice 1/2 cup (130 g) 10 % grec yogurt 1 cup (7 g) dijon mustard 1/4 cup (60 g) olive oil 1/2 teaspoon (3 g) salt
Grilled sea bream with coriander and lemon vinaigrette

Grilled sea bream with coriander and lemon vinaigrette

Rate this recipe
2 Votes
4
Main course
0:20
Preparation
0:15
COOKING
0:35
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1
    Whole Sea Bream
  • 1/4 cup
    (60 g)
    vegetable oil
  • 1
    garlic clove
  • 1 cup
    (55 g)
    cilantro, tender stems included

  • Zeste of 1 lemon
  • 1
    anchovy
  • 2 tablespoons
    (30 g)
    lemon juice
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  • 1/2 cup
    (130 g)
    10 % grec yogurt
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    LIBERTÉ OR MÉDITERRANÉE YOGOURT

    LIBERTÉ OR MÉDITERRANÉE YOGOURT

    $6.49 ea.

    650 - 900 g, SELECTED VARIETIES


    LACTANTIA OR NATREL CREAM

    LACTANTIA OR NATREL CREAM

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    328 g


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  • 1 cup
    (7 g)
    dijon mustard
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    FRENCH'S MUSTARD

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  • 1/4 cup
    (60 g)
    olive oil
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    750 ml - 1 L IRRESISTIBLES BALSAMIC VINEGAR 250 ml SELECTED VARIETIES


  • 1/2 teaspoon
    (3 g)
    salt
Imprimer ma sélection

Preparation

Take the whole sea bream out of the fridge and rinse it under cold water.

Place fish on a cooking tray and pat dry (inside and out).

Brush vegetable oil all over the outside and leave the fish on the counter while you prepare your grill. Allowing it to come to room temperature will ensure a nice sear.

Prepare barbecue (high heat).

While the BBQ is heating up make your vinaigrette.

Depending on the kitchen equipment you have on hand, the vinaigrette can be made by chopping and mixing by hand, blended using a small food processor or handheld blender.

Chop (or blend) garlic, cilantro, lemon zest, anchovy and mix with lemon juice, yoghurt, dijon, salt and olive oil.

Once the grill is hot, clean your grill.

Soak a folded paper towel in canola oil and rub it onto the grill, this will help ensure your fish doesn't stick.

Place whole sea bream on the grill and close the lid.

After 6-8 minutes flip the fish over. This is best done with a large spatula and a pair of tongs.

Close the lid and cook fish until just opaque in the centre, about 6-8 minutes.

Serve the fish with the zesty vinaigrette along with seasonal greens and vegetables. Enjoy!

Source : Audrey Laferrière

Legal Notice

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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