Recently, I was at the grocery store looking for fish, and the only wild fish they had was turbot. When I asked what it tasted like, the man at the counter said simply: "It's delicious." And it is truly the most flavorful fish I have ever had : ) The wonderful cookbook Fish Without a Doubt suggested this recipe. (More on the book soon -- I hope to procure it by the end of summer!)Ingredients:
2 turbot fillets
2 tablespoons all-purpose flour
1/2 cup pecans, coarsely ground
1 egg
salt and pepper to taste
olive oil for the pan
spinach
You can always prepare nut-crusted fish ahead of time. Gently whisk and egg white in a shallow serving dish, and drop in your fillets, being sure to coat them with egg whites on both sides. In a separate plate or surface, combine the flour, pecans, salt and pepper, and create a crumbly but evenly spread mixture. Press your fillets into the mixture until your fillets are coated on all sides. Good on medium heat, so as not to burn the nuts. Fish Without a Doubt suggests that you add a bit of butter while the fish is cooking, and I also added a few drops juice from an orange; these two liquids kept my fillets very moist; I cooked them without a cover.
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