Turbot Recipes

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Give Me Seafood Please! Recipe

Give Me Seafood Please!

09.17.14 by Jackie

If you follow the blog, you probably know that even though we have many family members in our household, baby Aria and I are the only non-vegetarians and the two of us love seafood! Shrimp, fish, crab, lobster -- you name it, we crave them all!

We recently had a dinner guest and since I knew of his love for crustaceans, I prepared a special meal for him. I'll post the recipe and photo tomorrow. My first hint is that in my opinion this seafood dish is probably the most luxurious meal, and our guest wiped the dish clean. I left a bowl filled with lemon water on the side for him to clean his hands...hehe.

In the meantime, here is a sample of the seafood dishes I've published so far on PhamFatale. Bon appétit!


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Turbot Fish in Tomato Sauce (Breaded Fish Recipe) Recipe

Turbot is a flat, white-fleshed, delicately flavored fish. To avoid overpowering the mild fish, I breaded and pan-fried it to create a crispy outer layer, and then placed the fish on a bed of simple tomato sauce.

I garnished the top with Castelvetrano green olives, which added a mild, lightly salted, briny taste. The fish was both flaky and meaty in texture and full of flavor.


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Pan-Fried Turbot Fish Recipe Recipe

Pan-Fried Turbot Fish Recipe

12.02.10 by Jackie

Turbot fish is a flat, bright white-fleshed fish that is well-known in both French and Asian cuisine. The flavor is quite delicate and is perfect if you're looking for a light meal.

I dredged the fish in a little flour and pan-fried it until the surface is slightly crispy. The only trick to preparing turbot is to carefully watch the cooking time. You don’t want the fish to be too dry and over-cooked.

I decided to serve it with fish sauce. You could also accompany the fish with spicy Indian-style salsa (called kachumbar) or a French sauce I often love to pair with fish, called sauce au raifort (horseradish).


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