Turbot With Lime And Green Ginger Recipes

TURBOT FILLETS WITH HERBS AND CITRUS EN PAPILLOTE

Steps:

• Preheat the oven to 180°C (350°F).Pat fish dry to remove excess moisture.Brush the turbot filets with the oil.Place the citrus slices on a 4 sheet of aluminum foil and cover with the fish.Add the remaining ingredients.Wrap the filets in the aluminum foil and bake10 minutes until the flesh becomes opaque.

TURBOT WITH LIME AND GREEN GINGER

Steps:

• Pat the fillets of turbot dry with paper towels. Pare the lime in strips, without the pith, and blanch the peel. Remove the pith from the rest of the lime and cut the fruit into sections. Finely shred the blanched peel.
• Put the turbot fillets on a buttered dish, arrange the lime sections on top, sprinkle the grated ginger over all and add the shredded peel. Season with salt and pepper and add the wine. Meanwhile preheat oven to 160 degrees. Bring the mixture to boil on top of the stove.
• Transfer the mixture to the oven, cover with foil and leave until done (about 10 to 15 minutes). Remove the fillets and reduce the juices on top of the stove to form the sauce.

FISH WITH COCONUT GINGER SAUCE

Steps:

• In a large skillet, over medium heat, add 2 tablespoons oil, chopped peppers, half the shallots, and cook, stirring frequently, until softened, about 3 to 5 minutes.
• Add half the garlic and cook one minute; season with thyme, salt and pepper, stir.
• In a medium saucepan, over medium heat, add remaining tablespoon of oil, remaining shallots, and cook, stirring frequently, until translucent, about 5 minutes.
• Add remaining garlic and ginger, stirring.
• Add the wine and bring to a boil; reduce heat and cook until the liquid has reduced by 3/4 then add the fish or chicken stock.
• Increase heat and add the coconut milk, stir; reduce heat to medium and cook until the sauce thickens, stirring frequently.
• Strain, discard solids, season with salt and pepper; keep warm.
• Meanwhile, pat fish dry with a paper towel, season on both sides with salt and pepper; lightly dredge in flour.
• In a large skillet, melt butter over medium heat, add fish and cook until golden, about 2 to 3 minutes; carefully turn over and cook until golden on the other side.
• To serve, place a fillet on a plate, top with warm pepper mixture, spoon sauce around the fish.

GINGER - LIME ICED GREEN TEA

Steps:

• 1. Bring water and ginget to a boil. Pour water over the tea bags in a 4 cup heat proof measuring cup. Step 3 minutes. remove tea bags and ginger. discard. Stir in 1/4 cup sugar & let cool to room temperature. Mix remaining 1/4 cup sugar with lime juice, add to tea. Pour into pitcher, chill in fridge. Serving sugesstion: Pour over ice in to 4 tall ice tea tumblers & garnish with sugared lime slices if desired.
• 2. Alternate method. Make tea as suggested with gren tea bags and sliced ginger, Let each person squeeze in lime or lemon juice and add sugar, or sweetner as desired. Server over ice. Add green food coloring for a greener color.

LIME-SOY-GINGER SAUCE

Steps:

• 1. Combine all of the ingredients in a bowl. Cover and refrigerate for 30 minutes or longer to allow the flavors to meld.
• 2. Use immediately, or store in the refrigerator in a tightly sealed glass container for up to 5 days.