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Sweet Potato, Swordfish Salad https://www.metro.ca/userfiles/image/recipes/espadon-grille-salade-5543.jpg PT30M PT05M PT35M
Dressing: In a bowl, whisk vinegar, mustard, anchovy paste, shallot, garlic, thyme and basil together. Season and whisk in oil until dressing emulsifies.Reserve 2 Tbsp. (30 mL) of dressing in a small bowl.Preheat barbecue to medium-high.Brush both sides of swordfish steaks and sliced sweet potatoes with reserved dressing. Grill fish 5 - 7 minutes, turning them over once.For tender fish, cook just until pink. Longer cooking will make fish dry.Remove from heat, cool slightly and cut into cubes. Set aside.Grill sliced sweet potatoes until tender.In 4 plates, top a bed of lettuce leaves with cubed fish and sliced sweet potatoes.Drizzle with dressing and sprinkle with chives and parsley.
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1/2 lb (225 g) swordfish steaks, 1 in. (2.5 cm) thick 2 large sweet potatoes, peeled and sliced 1/4 in. (6 mm) thick boston and red leaf lettuce as needed 1 red pepper, roasted and cut into 8 strips 3/4 lb (340 g) fine green beans, cooked al dente (optional) 1 1/2 cups (375 mL) red or yellow grape tomatoes 1 cup (250 mL) niçoise olives, drained 3 Tbsp. (45 mL) chives 1/4 cup (60 mL) chopped italian (flat-leaf) parsley Dressing: 3 Tbsp. (45 mL) red wine vinegar 1 Tbsp. (15 mL) dijon moustard 1 tsp. (5 mL) anchovy paste 1 shallot 1 garlic clove 1/2 tsp. (2 mL) dried thyme, crumbled 1 Tbsp. (15 mL) basil Salt and freshly ground pepper 3/4 cup (190 mL) olive oil
Sweet Potato, Swordfish Salad

Sweet Potato, Swordfish Salad

Rate this recipe
3 Votes
  • Lactose-free
4
servings
0:30
Preparation
0:05
COOKING
0:35
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1/2 lb
    (225 g)
    swordfish steaks, 1 in. (2.5 cm) thick
  • 2
    large sweet potatoes, peeled and sliced 1/4 in. (6 mm) thick

  • boston and red leaf lettuce as needed
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    Flyer Deals  (4)
    ROMAINE LETTUCE

    ROMAINE LETTUCE

    $1.29 ea. or /lb

    PRODUCT OF ONTARIO, 1.29 EA. GREEN OR YELLOW ZUCCHINI PRODUCT OF ONTARIO, 1.29/lb, 2.84/ kg FIELD OR ROMA ITALIAN TOMATOES PRODUCT OF ONTARIO, 1.29/lb, 2.84/ kg JUMBO SWEET GREEN PEPPERS PRODUCT OF CANADA, 1.29/lb, 2.84/ kg


    ENDIVE OR ESCAROLE

    ENDIVE OR ESCAROLE

    $1.99 ea.

    PRODUCT OF ONTARIO


    ROMAINE LETTUCE

    ROMAINE LETTUCE

    $1.29 ea. or /lb

    PRODUCT OF ONTARIO, 1.29 EA. GREEN OR YELLOW ZUCCHINI PRODUCT OF ONTARIO, 1.29/lb, 2.84/ kg FIELD OR ROMA ITALIAN TOMATOES PRODUCT OF ONTARIO, 1.29/lb, 2.84/ kg JUMBO SWEET GREEN PEPPERS PRODUCT OF CANADA, 1.29/lb, 2.84/ kg


    DOLE GARDEN SALAD OR COLOURFUL COLESLAW

    DOLE GARDEN SALAD OR COLOURFUL COLESLAW

    $2.69 ea.

    340 - 397 G PRODUCT OF U.S.A.


  • 1
    red pepper, roasted and cut into 8 strips
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    ROMAINE LETTUCE

    ROMAINE LETTUCE

    $1.29 ea. or /lb

    PRODUCT OF ONTARIO, 1.29 EA. GREEN OR YELLOW ZUCCHINI PRODUCT OF ONTARIO, 1.29/lb, 2.84/ kg FIELD OR ROMA ITALIAN TOMATOES PRODUCT OF ONTARIO, 1.29/lb, 2.84/ kg JUMBO SWEET GREEN PEPPERS PRODUCT OF CANADA, 1.29/lb, 2.84/ kg


    ROMAINE LETTUCE

    ROMAINE LETTUCE

    $1.29 ea. or /lb

    PRODUCT OF ONTARIO, 1.29 EA. GREEN OR YELLOW ZUCCHINI PRODUCT OF ONTARIO, 1.29/lb, 2.84/ kg FIELD OR ROMA ITALIAN TOMATOES PRODUCT OF ONTARIO, 1.29/lb, 2.84/ kg JUMBO SWEET GREEN PEPPERS PRODUCT OF CANADA, 1.29/lb, 2.84/ kg


  • 3/4 lb
    (340 g)
    fine green beans, cooked al dente (optional)
  • 1 1/2 cups
    (375 mL)
    red or yellow grape tomatoes
    You might like:

    Flyer Deals  (2)
    ROMAINE LETTUCE

    ROMAINE LETTUCE

    $1.29 ea. or /lb

    PRODUCT OF ONTARIO, 1.29 EA. GREEN OR YELLOW ZUCCHINI PRODUCT OF ONTARIO, 1.29/lb, 2.84/ kg FIELD OR ROMA ITALIAN TOMATOES PRODUCT OF ONTARIO, 1.29/lb, 2.84/ kg JUMBO SWEET GREEN PEPPERS PRODUCT OF CANADA, 1.29/lb, 2.84/ kg


    ROMAINE LETTUCE

    ROMAINE LETTUCE

    $1.29 ea. or /lb

    PRODUCT OF ONTARIO, 1.29 EA. GREEN OR YELLOW ZUCCHINI PRODUCT OF ONTARIO, 1.29/lb, 2.84/ kg FIELD OR ROMA ITALIAN TOMATOES PRODUCT OF ONTARIO, 1.29/lb, 2.84/ kg JUMBO SWEET GREEN PEPPERS PRODUCT OF CANADA, 1.29/lb, 2.84/ kg


  • 1 cup
    (250 mL)
    niçoise olives, drained
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    DELI OLIVES

    DELI OLIVES

    $1.99 /100g

    DELI SERVED OR PRE-PACKAGED SELECTED VARIETIES 9.03/lb


  • 3 Tbsp.
    (45 mL)
    chives
  • 1/4 cup
    (60 mL)
    chopped italian (flat-leaf) parsley

  • Dressing:
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    HELLMANN'S SALAD DRESSING

    HELLMANN'S SALAD DRESSING

    $3.99 ea.

    475 ml SELECTED VARIETIES


    CHOSEN FOODS DRESSING

    CHOSEN FOODS DRESSING

    $7.99 ea.

    237 ml SELECTED VARIETIES


  • 3 Tbsp.
    (45 mL)
    red wine vinegar
  • 1 Tbsp.
    (15 mL)
    dijon moustard
  • 1 tsp.
    (5 mL)
    anchovy paste
  • 1
    shallot
  • 1
    garlic clove
  • 1/2 tsp.
    (2 mL)
    dried thyme, crumbled
  • 1 Tbsp.
    (15 mL)
    basil

  • Salt and freshly ground pepper
  • 3/4 cup
    (190 mL)
    olive oil
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    Flyer Deal  (1)
    IRRESISTIBLES EXTRA VIRGIN OLIVE OIL

    IRRESISTIBLES EXTRA VIRGIN OLIVE OIL

    $5.99 ea.

    500 ml SELECTED VARIETIES


Imprimer ma sélection

Preparation

Dressing: In a bowl, whisk vinegar, mustard, anchovy paste, shallot, garlic, thyme and basil together. Season and whisk in oil until dressing emulsifies.

Reserve 2 Tbsp. (30 mL) of dressing in a small bowl.

Preheat barbecue to medium-high.

Brush both sides of swordfish steaks and sliced sweet potatoes with reserved dressing. Grill fish 5 - 7 minutes, turning them over once.

For tender fish, cook just until pink. Longer cooking will make fish dry.

Remove from heat, cool slightly and cut into cubes. Set aside.

Grill sliced sweet potatoes until tender.

In 4 plates, top a bed of lettuce leaves with cubed fish and sliced sweet potatoes.

Drizzle with dressing and sprinkle with chives and parsley.

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.

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