Saturday, May 19, 2012 at 07:13PM | Post a Comment
| PLUM MUSTARD TURBOT
NOTE: Turbot is a fresh water herring native to marine or brackish waters of the North Atlantic, Baltic Sea and the Mediterranean Sea.
Recipe Ingredients
- 4-5 oz (150 g) frozen turbot filets, thawed
- 2 Tbsp. olive oil
- 1 tsp. garlic, chopped
Sauce
- 1 Tbsp. Dijon mustard
- 3 Tbsp. fresh lemon juice
- 1/2 cup chicken broth
- 4 Tbsp plum jam pitted
- 1 Tbsp. corn starch
- 1 Tbsp. cold water
Preparation
- Place all ingredients for sauce except corn starch and water in a saucepan.
- Simmer 1 to 2 minutes.
- Dilute corn starch in cold water; add to sauce and mix well.
- In a bowl, mix oil and mustard; brush fish filets. Place fish in baking pan.
- Pour sauce on fish and garnish with garlic.
- Bake on 350 for 20 minutes or until fish is fluffy. Do not overbake.
Yields 4 servings. Pairs well with steamed broccoli and quinoa. Also good with mango salsa on top.
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