Monday, February 7, 2011

Turbot, A New Fish To Try

At the store today, I came across a fish variety I had not seen before, Turbot.  It was described to me as being similar to halibut, but a little more silky and rich.  Of course I had to try it.  Given the described texture of the fish, and day dreaming about sunny days, I remembered my old friend, the fish taco.  So many happy thoughts go with fish tacos.  Sand under your feet, sunshine on your face, salt rimmed margarita in hand, and crashing waves in the background.  Let's all take a moment sigh over that vision.  


Okay, then, on with the turbot.
1 1/2 lbs Turbot, or other firm white fish
2 tbsp grape seed oil
juice of 1 small orange
1 garlic clove, grated on a microplane
1 tsp grated ginger
1 small shallot, finely minced
1/2 tsp chili powder
1 tsp lime zest
1 tsp kosher salt
1/8 tsp freshly ground black pepper


Rinse and dry the turbot.  Cut into approximately 1" x 3" pieces.  Mix remaining ingredients together and marinate the fish for about 30 minutes.  I chose to broil the fish, but you could also grill it on a stove top grill.  With the fish being only about 1/4" thick, there was no need to try and flip the fish while broiling and it only took a few minutes to cook.


Serve on flour or corn tortillas with fresh cilantro, cabbage, pickled fennel and carrots and chili lime crema.


For the crema, mix together:
1/4 cup Mexican crema, or sour cream
1/4 cup mayo
1 tsp lime zest
1 tsp hot sauce (I use Tapatio) 

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