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Tuscan-Style Broiled Turbot
Recipes
Tuscan-Style Broiled Turbot
4 servings
10 minutes total

Ingredients

  • 4 tablespoons Tuscan herb finishing butter (Seafood Dept.)
  • 2 teaspoons minced garlic
  • ½ teaspoon paprika
  • Cooking spray
  • 4 turbot fillets (1 ¼ lb)

Steps

    1. Preheat broiler on high. Microwave butter, garlic, and paprika on HIGH for 30 seconds until melted. Coat baking sheet with spray.
    2. Place fish on baking sheet; brush with butter mixture. Broil 4–5 minutes until fish is opaque and separates easily.
    Always check fish for bones and cook to an internal temperature of 145°F.
Other Preparation Methods


    • Poach: Combine in sauté pan: 1 cup chicken stock, ½ cup evaporated milk, ½ teaspoon salt, and 2 tablespoons capers; bring to simmer. Add 1 ¼ lb turbot, and ½ teaspoon dill to pan; cover. Simmer 5–7 minutes, until fish separates easily.
    • Bake: Preheat oven to 375°F. Mix together: 1 cup finely crushed butter crackers and 1 teaspoon Creole seasoning. Brush both sides of 1 ¼ lb turbot with 2 tablespoons melted butter, then coat with crumbs. Bake 10–12 minutes, until fish separates easily.

Amount per ¼ recipe serving: Calories 230, Total Fat 14g, Sat Fat 4.5g, Trans Fat 0g, Chol 95mg, Sodium 230mg, Total Carb 1g, Fiber 0g, Sugars 0g, Protein 23g, Calc 2%, Vitamin A 0%, Vitamin C 0%, Iron 6%