Turbot With Lime And Green Ginger
Updated Oct. 11, 2023
- Total Time
- 35 minutes
- Prep Time
- 15 minutes
- Cook Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4fillets of turbot, about 6 ounces each
- 1lime
- 2tablespoons unsalted butter
- 1teaspoon fresh ginger, grated
- Coarse salt and freshly ground pepper to taste
- ¼cup white wine
Nutritional analysis per serving (4 servings)
232 calories; 11 grams fat; 5 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 2 grams polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 27 grams protein; 488 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Pat the fillets of turbot dry with paper towels. Pare the lime in strips, without the pith, and blanch the peel. Remove the pith from the rest of the lime and cut the fruit into sections. Finely shred the blanched peel.
- Step 2
Put the turbot fillets on a buttered dish, arrange the lime sections on top, sprinkle the grated ginger over all and add the shredded peel. Season with salt and pepper and add the wine. Meanwhile preheat oven to 160 degrees. Bring the mixture to boil on top of the stove.
- Step 3
Transfer the mixture to the oven, cover with foil and leave until done (about 10 to 15 minutes). Remove the fillets and reduce the juices on top of the stove to form the sauce.
Private Notes
Comments
I found a nearly identical recipe on another site. The oven temps given are: 140°C/275°F/gas mark 1. I have to assume this recipe is written in celsius. So, 160°C/300°F, which makes a lot more sense.
Wonderful! Fresh ginger is great , though I have trouble finding it. I cooked it in a small enameled cast iron dish, which I think helped carry the heat from the stove to the oven.
First, I used around 1 tbsp butter on the pan. No idea what the recipe butter was for. Second, peeling the lime, removing the pith, and blanching was a bit of an ordeal. Next time I’ll use lime zest and skip the rest of the steps with the peel. Third, I used probably double the wine. It reduced in the oven so I didn’t further do so on the stove after taking the fish out. Served it with roasted Brussels Sprouts and the family really enjoyed it.
Forgot to read the instructions about covering with foil, added a little ponzu sauce and it turned out well.
I substituted preserved lemon rind for the lime peel, used frozen ginger from Trader Joe's and white sherry cooking wine. Very flavorful, even if it might not taste exactly like the original. The reference to a "buttered dish" in the recipe is confusing...I just put it all in a dutch oven.
Cooked this last night and it was delicious. My notes: - I used about 12 ounces of turbot but kept everything else as suggested except for the wine--I more than doubled it. - I used 350 F in the oven and forgot to wrap the fish in foil. Used a cooking thermometer to determine 145. My husband loved that the top got a little browned and crispy (and truly, it was just a little). - I'm not sure of the benefits of peeling and blanching the lime peel--next time I'll follow the zest suggestion.
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