Skip to content
METRO LogoMETRO Logo
Sign inMetro Devonshire

Your Shopping Store

Enhance your shopping exprience by selecting a store to shop available products and current prices.

savings just for Moi!Enroll in
the program.

Sign inMetro Devonshire

Your Shopping Store

Enhance your shopping exprience by selecting a store to shop available products and current prices.

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Important!

Are you sure you want to empty your cart?

Get $20 off on your first 4 orders Shop Now.
Moi Rewards is here! Join today and save!
Under Ontario law, you must be 19 years of age or over to purchase alcohol products. In submitting your order, you are representing yourself as being of legal drinking age in Ontario. In accordance with AGCO regulations, valid government photo ID will be requested upon pickup. If you are unable to verify your age by presenting valid identification at the time of pickup, all alcohol ordered will be removed from your order. Alcoholic products are available for pickup between 7am and 11pm.
Grouper with Pink Peppercorns https://www.metro.ca/userfiles/image/recipes/papillote-merou-poivre-rose-3684.jpg PT15M PT20M PT35M
Preheat oven to 400°F (205°C).In a small bowl, combine yogurt, scallions, herbs, peel, salt and pepper. Refrigerate while preparing fish.Put fish on sheets of foil topped with parchment paper and put sliced clementines.Combine pepper and salt and sprinkle over fish. Bring edges of foil up.Mix spread with water and pour over fish.Seal foil tightly. Place bundled fish on a cookie sheet and bake in the centre of the oven 20 minutes or so depending on size of fish.Divide each fish and cooking juices between two people. Serve with seasonal vegetables.
4
3 5 4 1
4 grouper 12 clementine 2 Tbsp. (30 mL) crushed pink peppercorns 1 tsp. (5 mL) Salt 1/3 cup (80 mL) ultra light peach-mango spread 3 Tbsp. (45 mL) cold water
Grouper with Pink Peppercorns

Grouper with Pink Peppercorns

Rate this recipe
5 Votes
  • Gluten-free
4
servings
0:15
Preparation
0:20
COOKING
0:35
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 cup
    (250 mL)
    plain yogurt
  • 2
    scallion, chopped or 1/4 cup (60 mL) chopped chives
  • 2 Tbsp.
    (30 mL)
    chopped assorted fresh herbs (basil coriander, tarragon)
  • 2 tsp.
    (10 mL)
    clementine peel
  • 4
    grouper
  • 12
    clementine
  • 2 Tbsp.
    (30 mL)
    crushed pink peppercorns
  • 1 tsp.
    (5 mL)
    Salt
  • 1/3 cup
    (80 mL)
    ultra light peach-mango spread
  • 3 Tbsp.
    (45 mL)
    cold water
Imprimer ma sélection

Preparation

Preheat oven to 400°F (205°C).

In a small bowl, combine yogurt, scallions, herbs, peel, salt and pepper. Refrigerate while preparing fish.

Put fish on sheets of foil topped with parchment paper and put sliced clementines.

Combine pepper and salt and sprinkle over fish. Bring edges of foil up.

Mix spread with water and pour over fish.

Seal foil tightly. Place bundled fish on a cookie sheet and bake in the centre of the oven 20 minutes or so depending on size of fish.

Divide each fish and cooking juices between two people. Serve with seasonal vegetables.

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.

Reserve your timeslot now!

Sorry, our online services are not available for this postal code. Please try another postal code or visit us in store.

Sorry, we encountered a problem.

Please try again later.