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Greenland halibut on spinach leaves with pear
2013-08-06
https://www.metro.ca/userfiles/image/recipes/Fletan-Groenland-sur-feuilles-epinard-poires-4879.jpg
PT10M
PT12M
PT22M
Remove the spinach stems; wash and poach the leaves quickly in boiling salted water.Peel, core and cut the pear into 1/8 in. dice.Gently spin the spinach dry and mix with all the other ingredients, except the fish and wine.In an oven-proof dish, place the stuffing and top with the halibut steak. Season, pour in the wine, cover and cook on the barbecue or in the oven at 375°F (190°C) for about 12 minutes.
2
Metro
2
3
5
1
1/2 bag spinach leaves
1/2 anjou pear
1 lime, juiced
2 tsp. (10 mL) Maple syrup
1 turbot
1 Tbsp. (15 mL) butter, melted
1 pinch nutmeg
Salt and pepper to taste
1/4 cup (60 mL) white wine
Greenland halibut on spinach leaves with pear
-
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Gluten-free
2
servings
0:10
Preparation
0:12
COOKING
0:22
TOTAL TIME
Ingredients
-
1/2 bag
spinach leaves
-
1/2
anjou pear
-
1
lime, juiced
-
2 tsp.
(10 mL)Maple syrup
-
1
turbot
-
1 Tbsp.
(15 mL)butter, melted
-
1 pinch
nutmeg
-
Salt and pepper to taste
-
1/4 cup
(60 mL)white wine
Preparation
Remove the spinach stems; wash and poach the leaves quickly in boiling salted water.
Peel, core and cut the pear into 1/8 in. dice.
Gently spin the spinach dry and mix with all the other ingredients, except the fish and wine.
In an oven-proof dish, place the stuffing and top with the halibut steak. Season, pour in the wine, cover and cook on the barbecue or in the oven at 375°F (190°C) for about 12 minutes.
Source :
Metro
Legal Notice
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.
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.
