Turbot a l’Orange

The delicate taste of turbot is enhanced by marinating it in fresh orange and lemon juice. Serve Turbot a l’Orange (tuhr- boh ah l’oranj) with steamed broccoli and Parsley Potatoes.

4 turbot steaks

1 teaspoon salt

½ teaspoon black pepper grated rind and juice of

2 oranges grated rind and juice of

1 lemon

2 oz. butter

1 orange, thinly sliced

Place the turbot steaks in a shallow flameproof casserole. Sprinkle over the salt and pepper, orange rind and juice and lemon rind and juice. Set aside to marinate at room temperature for 1 hour

Preheat the grill to high.

Cut the butter up into small pieces and dot over the fish. Place the dish under the Tangy and fresli-tastitig Tiirbot a VOrange and Turbot a la Piitnontaise are tiuo excellent dishes ideal for dinner parties or special-occasion meals. grill and grill for 5 to 8 minutes on each side or until the flesh flakes easily when tested with a fork.

Remove the dish from under the heat. Using a fish slice, transfer the turbot steaks to a warmed serving dish. Garnish with the orange slices.

Serve at once.

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