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Marinated Fish Brochettes with Mint Tabbouleh
2018-06-13
https://www.metro.ca/userfiles/image/recipes/brochettes-poisson-marine-tabouleh-croquant-menthe-10836.jpg
PT20M
PT45M
PT1H35M
Pre-heat the oven to 180 °C (350 °F).Pour the marinade into a dish, then add the salmon and white fish, previously cut into large cubes.Cover the mixture with plastic wrap.Let marinate for 30 minutes in the fridge.Thoroughly rinse the quinoa. Cook it by following the instructions on the package.Once the quinoa is cooked, remove half of the total amount and set the other half aside. Let the quinoa dry for about 10 minutes.Spread half the quinoa on a baking sheet lined with parchment paper.Make sure it is evenly spread and not too thick.Bake in the oven.After 10 minutes, mix the quinoa with a spatula.Cook for another 10 minutes to get roasted quinoa.Add the almonds on another baking sheet and put in the oven while the quinoa cooks for the last 10 minutes.Once cooked, let them cool on the sheet.Dice the tomatoes.Chop the onion and celery.Finely mince the garlic and aromatic herbs.Make the vinaigrette by combining the lemon juice, vinegar, and oil.Mix the roasted quinoa and cooked quinoa previously set aside.In a large dish, mix the quinoa, tomatoes, onion, celery, marinated turnip, garlic, mint, and add the vinaigrette.Assemble the brochettes by alternating the types of fish and lemon slices.Cook on the barbecue for about 15 to 20 minutes.Hubert’s tip - Go for the surf & turf style:If you’ve got a lot of people over, you can add pork or beef cubes on the brochettes to get a surf & turf meal.You’ll be able to serve fish to guests, but they’ll also have other meat options.It’s a good way to integrate fish on the menu when you’re making a meal for people who don’t usually eat fish.Source: Hubert Cormier
4
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0
0
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brochettes:
1/4 cup (60 mL) spicy orange
1x300 g salmon fillet (thick)
1x300 g white fish fillets
1 lemon, thinly sliced
side salad:
2 cups (500 mL) whole grain quinoa
4 Tomato, diced
1/2 small red onion, finely chopped
2 celery stalks, finely chopped
1/2 cup (125 mL) marinated turnip, diced
1 garlic clove
2/3 cup (160 mL) fresh mint leaves, chopped
1 cup (250 mL) fresh flat-leaf parsley, chopped
1/3 cup (80 mL) lemon juice
1/2 tsp. (2 1/2 mL) red wine vinegar
1 c. à soupe (15 ml) extra virgin olive oil
3 Tbsp. (45 mL) slivered almonds, toasted
Marinated Fish Brochettes with Mint Tabbouleh
4
servings
0:20
Preparation
0:45
COOKING
1:35
TOTAL TIME
Ingredients
-
brochettes:
-
1/4 cup
(60 mL)spicy orange
-
1x300 g
salmon fillet (thick)
-
1x300 g
white fish fillets
-
1
lemon, thinly sliced
-
side salad:
-
2 cups
(500 mL)whole grain quinoa
-
4
Tomato, diced
-
1/2
small red onion, finely chopped
-
2
celery stalks, finely chopped
-
1/2 cup
(125 mL)marinated turnip, diced
-
1
garlic clove
-
2/3 cup
(160 mL)fresh mint leaves, chopped
-
1 cup
(250 mL)fresh flat-leaf parsley, chopped
-
1/3 cup
(80 mL)lemon juice
-
1/2 tsp.
(2 1/2 mL)red wine vinegar
-
1 c. à soupe
(15 ml)extra virgin olive oil
-
3 Tbsp.
(45 mL)slivered almonds, toasted
Preparation
Pre-heat the oven to 180 °C (350 °F).
Pour the marinade into a dish, then add the salmon and white fish, previously cut into large cubes.
Cover the mixture with plastic wrap.
Let marinate for 30 minutes in the fridge.
Thoroughly rinse the quinoa. Cook it by following the instructions on the package.
Once the quinoa is cooked, remove half of the total amount and set the other half aside. Let the quinoa dry for about 10 minutes.
Spread half the quinoa on a baking sheet lined with parchment paper.
Make sure it is evenly spread and not too thick.
Bake in the oven.
After 10 minutes, mix the quinoa with a spatula.
Cook for another 10 minutes to get roasted quinoa.
Add the almonds on another baking sheet and put in the oven while the quinoa cooks for the last 10 minutes.
Once cooked, let them cool on the sheet.
Dice the tomatoes.
Chop the onion and celery.
Finely mince the garlic and aromatic herbs.
Make the vinaigrette by combining the lemon juice, vinegar, and oil.
Mix the roasted quinoa and cooked quinoa previously set aside.
In a large dish, mix the quinoa, tomatoes, onion, celery, marinated turnip, garlic, mint, and add the vinaigrette.
Assemble the brochettes by alternating the types of fish and lemon slices.
Cook on the barbecue for about 15 to 20 minutes.
Hubert’s tip - Go for the surf & turf style:
If you’ve got a lot of people over, you can add pork or beef cubes on the brochettes to get a surf & turf meal.
You’ll be able to serve fish to guests, but they’ll also have other meat options.
It’s a good way to integrate fish on the menu when you’re making a meal for people who don’t usually eat fish.
Source: Hubert Cormier
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.
