Spicy Skillet Turbot

This easy dinner idea uses fish fillets marinated briefly in a Teriyaki-based sauce then quickly cooked in a skillet.

I discovered a new grocery store recently.  It was such an outstanding improvement over where I usually go that I just walked around with my mouth hanging open in awe for quite some time.  Consequently, several workers asked if I needed help.  The only help I could think of that would be useful was with my budget, and that didn't seem like an appropriate request.  While good deals were everywhere, one place not so thrifty was the fish department.  I vaguely recall being a very young (and cute) girl doing the shopping with my mother who often remarked that fish was cheap.  Those days are gone.  I found one good deal that fell into my requirement of fresh caught and that was Turbot.  Here is my lazy fix for it.  Enjoy.

Spicy Skillet Turbot

• 1 Orange


• 1 Lemon


• 1/2 cup Teriyaki sauce


• 1/4 teaspoon horseradish


• 1/2 tablespoon brown sugar


• 2 cloves garlic, sliced


• 1-inch piece ginger, peeled and sliced


• 1 handful cilantro


• 1 pound turbot fillets


• Salt & pepper


• 1 tablespoon olive oil

Juice the fruit into a measuring cup and add the remaining ingredients (except fish, silly).  Also add some zest from the juiced fruit.  Put fish in a pan or dish and pour marinade over.  Season with salt & pepper.  Heat skillet over medium-high heat, add olive oil and fry fillets on both sides until cooked through, about 10 minutes.  Good with corn on the cob, salad and whole-grain rice.

Comments

[home water filter]

This is a nice recipe. Thanks for sharing .