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
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.