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To make Peruvian green sauce :
Blend together greek feta dressing, cilantro, lime juice, jalapeño and garlic with a hand blender until smooth.
Pat fish dry with paper towel; thread onto skewers and season with 1 tbsp (15 ml) oil, and 1/2 tsp (2,5 ml) each salt and pepper.
In a large bowl toss together sweet potato wedges, 2 tbsp oil and 1/2 tsp each salt and pepper.
Grill sweet potatoes on a preheated grill over medium high heat until golden and tender; about 7 minutes on each side.
Grill fish on well oiled grill over high heat for 2 minutes on each side until opaque and flaky.
Transfer sweet potato wedges onto a platter.
Top with corn, tomato, avocado, and fish skewers. Drizzle with green sauce and garnish with cilantro leaves.
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.