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Peruvian Grilled Fish and Chips
2021-04-21
https://www.metro.ca/userfiles/image/recipes/poisson-grille-peruvien-frites-11585.jpg
PT30M
PT15M
PT45M
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.
4
Kraft
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0
0
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Peruvian Green Sauce:
1/2 cup (125 ml) Renée's Greek Feta dressing and dip
1/2 cup (125 ml) packed cilantro leaves
2 tablespoons (30 ml) fresh lime juice
1 jalapeño, seeded and chopped
1 clove of garlic
1 1/2 lbs (675 g) firm white fish such as (cod, halibut or haddock), cut into 1 1/2 inch (3,75 cm) cubes
3 tablespoons (45 ml) olive oil, divided
1 teaspoon (5 ml) salt, divided
1 teaspoon (5 ml) pepper, divided
4 small sweet potato, cut into 1/2 inch (1,25 cm) thick wedges
1/2 cup (125 ml) corn
1/2 cup (125 ml) diced tomato
1/2 avocado, diced
1/2 cup (125 ml) cilantro leaves
4 skewers 8-10 inch (20-25 cm)
Peruvian Grilled Fish and Chips
4
Main course
0:30
Preparation
0:15
COOKING
0:45
TOTAL TIME
Ingredients
-
Peruvian Green Sauce:
-
1/2 cup
(125 ml)Renée's Greek Feta dressing and dip
-
1/2 cup
(125 ml)packed cilantro leaves
-
2 tablespoons
(30 ml)fresh lime juice
-
1
jalapeño, seeded and chopped
-
1
clove of garlic
-
1 1/2 lbs
(675 g)firm white fish such as (cod, halibut or haddock), cut into 1 1/2 inch (3,75 cm) cubes
-
3 tablespoons
(45 ml)olive oil, divided
-
1 teaspoon
(5 ml)salt, divided
-
1 teaspoon
(5 ml)pepper, divided
-
4
small sweet potato, cut into 1/2 inch (1,25 cm) thick wedges
-
1/2 cup
(125 ml)corn
-
1/2 cup
(125 ml)diced tomato
-
1/2
avocado, diced
-
1/2 cup
(125 ml)cilantro leaves
-
4
skewers 8-10 inch (20-25 cm)
Preparation
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.
Source :
Kraft
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.
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