Related Recipes
Log in!
Welcome to Metro!
Log in to add your favourites.
Log in to take advantage of all your personalized benefits!
Log in to view My previous purchases
Log in to view your orders
Already have an account?
A new way to connect! If you already have a metro account, simply enter your usual credentials to sign in.
What's a moiID identifier?
It's a new secure and unified connection method that will be deployed gradually at Metro, Jean Coutu, Super C, Brunet and Première Moisson.
Visit the help centerImportant
For a better browsing experience, this site has been optimized for Chrome on your device.
Important!
Important
The product you've selected is unavailable at your chosen store it could not be added to your Cart.
Fast checkout
It will be used to make checkout faster in the future! You can modify it at any time.
Fast Checkout has been activated.
Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.
Delivery
nullnull, null, null
You can modify these options at any time in the “Fast Checkout” section of your account.
You can modify these options at any time in the "Quick order" section of your account.
Grilled Whole Stuffed Fish with Sundried Tomatoes, Feta, and Herb Butter
2022-04-26
https://www.metro.ca/userfiles/image/recipes/poisson-entier-grille-farci-tomates-sechees-feta-beurre-herbes-11898.jpg
PT30M
PT20M
PT50M
Preheat the grill to 200°C (400°F).In a medium-size mixing bowl, combine the olives, sundried tomatoes, feta, parsley, shallot, and spice mix. Mix everything to combine.Gently stuff the fish with the feta mixture. Top the mixture with the lemon slices. Use butcher’s twine if needed to keep the stuffing in place.Place the fish on the grill and cook for about 20–25 minutes or until the fish is cooked through to an internal temperature of 60°C (140°F).While the fish is grilling, combine the butter, vinegar, chives, tarragon, basil, parsley, jalapeno, and red pepper flakes in the bowl of a food processor. Pulse until the herbs are evenly distributed.Transfer the butter mixture to a small saucepan and gently melt over medium-high heat. Once melted, remove from the heat.Five minutes before the fish is done cooking, use a pastry brush to brush the fish with the melted herb butter.Once the fish has reached an internal temperature of 60°C (140°F), remove from the grill. Drizzle the leftover herb butter over the fish before serving.Source : Valentine Thomas
2
0
0
0
0
ingredients for fish:
1 whole fish of your choice, 907 g (2 lb), cleaned and gutted
1/4 cup (60 ml) sundried tomatoes, roughly chopped
1/4 cup (60 ml) feta cheese, crumbled
2 tablespoons (30 ml) fresh parsley, minced
1 small shallot, thinly sliced
1/4 cup (60 ml) pitted kalamata olive, roughly chopped
1 tablespoon (15 ml) Nordic Summer Spices
1 lemon, sliced
1 tablespoon (15 ml) garlic, minced
ingredients for herb butter
1/2 cup (120 g) unsalted butter, softened
1/4 cup (60 ml) champagne vinegar
3 tablespoons (45 ml) chives
1 1/2 tablespoon (23 ml) tarragon
1 1/2 tablespoon (23 ml) basil
1 tablespoon (15 ml) italian parsley
1/4 of jalapeño, roughly chopped
1/4 teaspoon (1,25 ml) red pepper flakes
1 clove of garlic, finely chiseled
Grilled Whole Stuffed Fish with Sundried Tomatoes, Feta, and Herb Butter
2
Main course
0:30
Preparation
0:20
COOKING
0:50
TOTAL TIME
Ingredients
-
ingredients for fish:
-
1
whole fish of your choice, 907 g (2 lb), cleaned and gutted
-
1/4 cup
(60 ml)sundried tomatoes, roughly chopped
-
1/4 cup
(60 ml)feta cheese, crumbled
-
2 tablespoons
(30 ml)fresh parsley, minced
-
1
small shallot, thinly sliced
-
1/4 cup
(60 ml)pitted kalamata olive, roughly chopped
-
1 tablespoon
(15 ml)Nordic Summer Spices
-
1
lemon, sliced
-
1 tablespoon
(15 ml)garlic, minced
-
ingredients for herb butter
-
1/2 cup
(120 g)unsalted butter, softened
-
1/4 cup
(60 ml)champagne vinegar
-
3 tablespoons
(45 ml)chives
-
1 1/2 tablespoon
(23 ml)tarragon
-
1 1/2 tablespoon
(23 ml)basil
-
1 tablespoon
(15 ml)italian parsley
-
1/4
of jalapeño, roughly chopped
-
1/4 teaspoon
(1,25 ml)red pepper flakes
-
1
clove of garlic, finely chiseled
Preparation
Preheat the grill to 200°C (400°F).
In a medium-size mixing bowl, combine the olives, sundried tomatoes, feta, parsley, shallot, and spice mix. Mix everything to combine.
Gently stuff the fish with the feta mixture. Top the mixture with the lemon slices. Use butcher’s twine if needed to keep the stuffing in place.
Place the fish on the grill and cook for about 20–25 minutes or until the fish is cooked through to an internal temperature of 60°C (140°F).
While the fish is grilling, combine the butter, vinegar, chives, tarragon, basil, parsley, jalapeno, and red pepper flakes in the bowl of a food processor. Pulse until the herbs are evenly distributed.
Transfer the butter mixture to a small saucepan and gently melt over medium-high heat. Once melted, remove from the heat.
Five minutes before the fish is done cooking, use a pastry brush to brush the fish with the melted herb butter.
Once the fish has reached an internal temperature of 60°C (140°F), remove from the grill. Drizzle the leftover herb butter over the fish before serving.
Source : Valentine Thomas
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.
Error
Sorry, an error has occurred. Please refresh the page.
Error
Sorry, an error has occurred. Please refresh the page.
- By clicking the add button, the coupon will be instantly linked to your card.
- It will also be added to your shopping list and shopping cart.
- Present your card at checkout and the coupons will be instantly applied on eligible products.
- Find the card icon
to see your selected coupons.
