 |
 |
|
Serves: 4
Cook Time:
15 to 20 min |
Prep Time:
15 min
|
|
|
|
| Metric |
|
Imperial |
|
|
Ingredients |
| 1 |
|
1 |
|
|
Pkg Signature Breaded Fillets, any variety
|
| 1 kg |
|
2 lbs |
|
|
Medium Red Potatoes, unpeeled
|
| 75 ml |
|
1/3 cup |
|
|
Olive Oil
|
| 2 ml |
|
½ tsp |
|
|
Paprika
|
| 125 ml |
|
½ cup |
|
|
Chopped Red Onion, Red Pepper, & Celery (Each)
|
| 30 ml |
|
2 tbsp |
|
|
Red Wine Vinegar
|
| 10 ml |
|
2 tsp |
|
|
Dijon Mustard, Grainy or Regular
|
| 1 |
|
1 |
|
|
Cloves Garlic, Minced
|
| 45 ml |
|
3 tbsp |
|
|
Chopped Fresh Basil, or 1tsp / 5ml Dried Basil
|
| 1 ml |
|
¼ tsp |
|
|
Salt & Pepper (each)
|
|
|
 |
| |
|
|
| 1) |
Cut potatoes in half lengthwise. |
| 2) |
Combine 1 tbsp (15 mL) oil and paprika. |
| 3) |
Lightly brush potatoes with oil mixture. Grill over medium heat until tender, turning once, about 15 to 20 minutes. |
| 4) |
Combine remaining oil, vinegar, mustard, garlic, basil and seasoning. |
| 5) |
Cool potatoes slightly and cut into chunks. Toss gently with chopped vegetables and dressing. |
| 6) |
Serve at room temperature, with High Liner Breaded Fillets, cooked to package instructions. |
|
|
|
| |
 Rate this recipe
|
|
|
|
|
