The summer season along the coast of the United States brings an abundance of flounder, sole and other flat fish. These fish all have oval shaped bodies, dark on top, light on bottom and odd looking eyes on the same (top) side of their heads. They are bottom dwellers, propelling themselves with a wave like motion along the sandy bottom of the sea. Flounder, sole and turbot are the smallest of this species, with a subtle, if not distinct taste difference between them.
Grey Sole is the most delicate, suitable for broiling or very gentle pan sautéing. Flounder and Lemon Sole are larger and have a slightly different taste. Turbot has the most distinct texture, being dense and softer. All of these fish are boneless and remarkable mild. They can be simply broiled, or rolled and stuffed.
Being mild, they can stand up to strong sauces and flavors. The larger fillets can be fried in the traditional fish and chips manner.
Broiled Turbot with Island Rum Butter
- ½ lb butter, room temperature
- ½ cup chopped pineapple
- 2 tablespoons rum
- 1 small jalapeno, seeded and finely chopped (less if desired)
- 1 clove garlic, minced
- pinch ground allspice
- 2 turbot fillets
- fresh parsley
In food processor, mix rum butter ingredients until well blended. Spread onto plastic wrap and roll like a sausage, securing ends. Refrigerate until firm.
(Extra can be frozen for future use).
Place fillets on baking sheet. Slice ¼ inch slices of rum butter and place two on top of each fillet. Broil (one side only) for 4-5 minutes until fish flakes with fork. Sprinkle with fresh parsley. Serve immediately. Serves two.
Blue Cheese Crusted Turbot
- ¼ cup crumbed blue cheese
- 2 tablespoons chopped hazelnuts (or almonds)
- ½ teaspoon thyme
- 2 tablespoon white wine (or water)
- 2 turbot fillets
Season fillets with black pepper and place in baking dish. Add wine. Combine cheese, nuts and thyme. Sprinkle mixture over fillets. Bake in 425 oven until top is lightly browned and fish flakes when tested. Serve immediately Serves two.
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