broth, butter, Garlic, lemon juice, lemongrass, Mushrooms, oil, Onions, Spices, turbot filet, white wine
This is a wonderful dish. The onions are just slightly charred, a tad burned, if you will. Turbot is a wonderful fish. It’s just slightly meaty and a bit on the sweet side. It lends itself well to sauces, and this lemongrass-laced sauce is perfect with it. I season the fish with seafood seasoning. The Spicemill, in Manchester, CT, sells their version, South Shore Seasoning, which is superb. But, if you aren’t able to purchase theirs, then I have used Old Bay© successfully.
Preheat the oven to 450°F. Season both sides of the filet; set aside. Pour the broth, wine, shallots, lemon juice, lemongrass and garlic into a skillet. Bring to the boil, lower the heat and simmer for 2 minutes. Remove from the heat source; set aside. In a small amount of oil, add the onion and sauté over high heat until the pieces just start to burn. Give them a good stir, lower the heat, add an additional tablespoon of oil and the sliced mushrooms; sauté for 1-2 minutes or just until they begin to wilt. Push the onion/mushroom mixture aside. Drizzle an additional tablespoon of oil into the skillet and push it around with a spatula.
Lay the seasoned turbot filet in the hot skillet. Top with the filet with onion and mushroom mixture. Pour the broth mixture over everything; bring to the simmer. Continue to cook over medium heat until the liquid reduces slightly, about 2-4 minutes. Dot with butter and slide the skillet into the oven. Continue to cook until the fish is opaque, about 4-6 minutes. Do not over-cook. The fish will usually cook in less than 10 minutes. This is lovely served with Roasted Sweet Potatoes with Apricots, Pecans and Parmesan.
Thai-Flavored Turbot with Charred Onions
- 1 onion, sliced
- 2 tablespoons neutral oil
- 4 mushroom, thinly sliced
- 1/2 teaspoon Old Bay® or other fish seasoning
- 1 1/2 pounds turbot, haddock, corvina or snapper fillet
- 1 tablespoon olive oil
- 1/2 cup chicken stock (or vegetable)
- 1/3 cup dry white wine
- 2-3 tablespoons thinly sliced lemongrass
- 2 tablespoons finely minced shallots
- 1 tablespoon coarsely chopped garlic
- 1 tablespoon lemon juice
- 1-2 tablespoons butter, cut into pieces
- Kosher salt
- Freshly ground black pepper
- Finely minced fresh cilantro (optional)
Preheat the oven to 450°F.
Heat the oil over high heat, in a cast iron skillet. When it begins to smoke, add the onions, give them a stir and spread them evenly in the skillet. This produces quite a bit of smoke, so turn on the vent. Let the onion slices begin to char. There should be black bits on the onions and they should be smoking hot! Lower the heat; add the mushrooms and sauté for about 2-3 minutes. If they pick up some color, that’s okay.
While the onions are charring, place the stock, wine, lemongrass, shallots, garlic and lemon juice in another skillet. Bring to the boil, lower the heat and simmer for 1-2 minutes. Remove from the heat.
Push the charred onions and the mushrooms to the side of the pan. Drizzle in the olive oil and spread over the bottom of the skillet. Sprinkle the fish on both sides with the seasoning. Add the fish fillet to the skillet, scoop the onion/mushroom mixture over the fish. Pour the broth/wine mixture over the fish; sprinkle with salt and pepper and dot with butter. Bring the boil, and cook over medium heat until the liquid reduces slightly, about 3-4 minutes. Slide the skillet into the oven. Continue to cook until the fish is opaque, about 4-6 minutes. Do not over-cook. The fish will usually cook in less than 10 minutes. Cut the fillet into 3-4 pieces, making certain that some of the onion/mushroom mixture is on each portion. Spoon some of the sauce over each portion. Sprinkle each portion with cilantro, if you wish.
Thai-Flavored Turbot with Charred Onions Recipe©Marcia Lahens 2018. All rights reserved.