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Grilled snappers and avocado marinade https://www.metro.ca/userfiles/image/recipes/vivaneau-grille-marinade-avocat-mangue-5545.jpg PT15M PT12M PT47M
In a bowl, mix all the marinade ingredients. Make slits on each side of the whole fish to allow the marinade to penetrate well.In a rectangular dish, place the whole snappers and marinate in the fridge for 20 minutes.Preheat the barbecue to medium-high heat or a frying pan. Grill the snappers about 4 to 6 minutes per side or until the flesh detaches easily.In a large bowl, place the lettuce leaves, pour in some of the vinaigrette and mix well. Divide equally onto four plates and place the snapper fillets on top. Garnish with the cubed mango and avocado, and sprinkle with the almonds. Add more vinaigrette to taste.
4
4 3 5 3
2 whole red snappers Marinade 2 tsp. (10 mL) ground cumin 4 garlic cloves, pressed 1 chilli pepper, trimmed and finely sliced 1/2 tsp. (2 mL) salt 2/3 cup (170 mL) extra virgin olive oil 2 Tbsp. (30 mL) fresh grapefruit juice 2 Tbsp. (30 mL) lime juice
Grilled snappers and avocado marinade

Grilled snappers and avocado marinade

Rate this recipe
3 Votes
  • Lactose-free
4
servings
0:15
Preparation
0:12
COOKING
0:47
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2
    whole red snappers

  • Marinade
  • 2 tsp.
    (10 mL)
    ground cumin
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    SELECTED SIZES SELECTED VARIETIES


  • 4
    garlic cloves, pressed
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    ORGANIC CELERY

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    $3.99 ea.

    PRODUCT OF MEXICO, No. 1 GRADE ORGANIC GARLIC 85 g PRODUCT OF SPAIN


  • 1
    chilli pepper, trimmed and finely sliced
  • 1/2 tsp.
    (2 mL)
    salt
  • 2/3 cup
    (170 mL)
    extra virgin olive oil
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    SAVE $3.00
    BASSO OLIVE OIL

    BASSO OLIVE OIL

    $8.99 ea.

    1 L


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    500 ml SELECTED VARIETIES


  • 2 Tbsp.
    (30 mL)
    fresh grapefruit juice
  • 2 Tbsp.
    (30 mL)
    lime juice
  • Salad

  • 10 oz
    (300 g)
    mesclun lettuce
  • 2
    small mangos, cut into 1/2 in. (1 cm) cubes
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    AVOCADOS

    AVOCADOS

    3 for $5.00

    PRODUCT OF MEXICO RED MANGOES PRODUCT OF BRAZIL BABY CARROTS 340 g PRODUCT OF ONTARIO


  • 2
    large avocados, cut into 1/2 in. (1 cm) cubes and sprinkled with lemon juice
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    3 for $5.00

    PRODUCT OF MEXICO RED MANGOES PRODUCT OF BRAZIL BABY CARROTS 340 g PRODUCT OF ONTARIO


  • 1/2 cup
    (125 mL)
    sliced almonds, toasted
  • Vinaigrette

  • 3/4 cup
    (190 mL)
    extra virgin olive oil
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    BASSO OLIVE OIL

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    1 L


    IRRESISTIBLES EXTRA VIRGIN OLIVE OIL OR MODENA AGED BALSAMIC VINEGAR

    IRRESISTIBLES EXTRA VIRGIN OLIVE OIL OR MODENA AGED BALSAMIC VINEGAR

    $3.99 ea.

    500 ml SELECTED VARIETIES


  • 2/3 cup
    (170 mL)
    fresh grapefruit juice
  • 1 Tbsp.
    (15 mL)
    lime zest, finely grated
  • 2 Tbsp.
    (30 mL)
    honey
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    SAVE $3.00
    RED ROSE ORANGE PEKOE TEA

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    144 un. NABOB GROUND COFFEE 300 g OR TIMOTHY'S COFFEE CAPSULES 12 un. SELECTED VARIETIES


  • 1 Tbsp.
    (15 mL)
    Tamari sauce

  • Salt and freshly ground pepper to taste
Imprimer ma sélection

Preparation

In a bowl, mix all the marinade ingredients. Make slits on each side of the whole fish to allow the marinade to penetrate well.

In a rectangular dish, place the whole snappers and marinate in the fridge for 20 minutes.

Preheat the barbecue to medium-high heat or a frying pan. Grill the snappers about 4 to 6 minutes per side or until the flesh detaches easily.

In a large bowl, place the lettuce leaves, pour in some of the vinaigrette and mix well. Divide equally onto four plates and place the snapper fillets on top. Garnish with the cubed mango and avocado, and sprinkle with the almonds. Add more vinaigrette to taste.

Source : Metro

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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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