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Steamed Turbot with Root Vegetables
April 26th, 2011 @ 11:42 AM EST by admin

Here’s part 3 of The Seafood Collection: Steamed Turbot with Root Vegetables

What you will need:

2 – 6 oz. Fillets of turbot ¼ lb Baby turnip chopped (1”–2” chunks)

1 Medium red onion (sliced)

2 Cloves garlic (crushed)

1 Bunch parsley (chopped)

Olive oil 1 lb Potatoes chopped (1”–2” chunks)

A handful of grape tomatoes (halved)

Juice of 1 lemon

Salt and pepper

Easy steps for preparation:

Cut the fish into roughly 2-3 inch pieces of equal volume. Season with salt, pepper, a tablespoon or two of olive oil, about half the lemon juice and half the chopped parsley. Cover and chill while you prepare the rest of the ingredients.

Heat a heavy-bottomed covered pan with about a tablespoon of oil and cook the onions over medium-high heat until translucent and lightly caramelized, about 6-8 minutes. Clear aside the onions from the center of the pan and add the potatoes and turnips, along with another splash of oil if necessary. When vegetables begin to crisp up, add the tomatoes and crushed garlic to the pan. Cook, stirring frequently, for another 2-3 minutes and season with salt and pepper.

Once the potatoes are about halfway to becoming fully cooked, place the pieces of fish on top of everything in an even layer, making sure that none touch the bottom of the pan. Squeeze more lemon juice over fish, reduce heat to medium-low, cover and let cook for about 10 minutes without lifting the lid. After 10 minutes remove lid, inspect fish to see if each piece is completely opaque (cooked) rather than translucent (not cooked). Top with remaining lemon juice, parsley, and transfer to plates to serve.

Oh, did I mention? You’ll only have one pan to wash up… Bonus!

About the main ingredient:

“True” turbot are harvested in European waters from the Mediterranean and North Seas to Iceland and Normandy. Living along sand and gravel shores, it is a left-sided flatfish, with its eyes normally on the left side of the head. Turbot measures an average of 40 to 50 centimeters and weighs a maximum of 25 kilograms. The scales on its body look like irregularly scattered little bones or tubercles and its undersurface is white. Turbot is considered one of the finest of fish. Its flesh is firm, meaty, and white. This flavourful, lean fish can be prepared in a variety of ways. Atlantic turbot can just as easily be served oven-baked, poached, grilled, sautéed, grilled, steamed or en papillotte. It makes wonderful kebobs, can be used in fondues, salads, and ceviche. Salted turbot and marinated turbot are also available.


Niagara College Teaching Winery Unoaked Chardonnay 2006, at 14.95, is a Chablis-styled wine sourced from the Donald Ziraldo Vineyard in St. David’s Bench, a natural plateau that sits below the Niagara Escarpment and not far from Queenston, Ontario. This college is where many of Canada’s new winemakers are learning from the experts & getting hands on training. Started as a class project, this wine and the college impress many oenophiles with the awards they are winning. This Chardonnay is light bodied with aromas that remind you of the first bite into a green apple with lively acidity & minerals. Every sip is refreshing, with a lime & lemon finish.

Hints and tips:

If you still use a pot to boil your rice, or microwave it, you may not know how handy a rice cooker can be. Once you’ve tried one of these handy kitchen gadgets you will wonder how you got by without it. I know I use mine a couple of times a week. It is so easy to use. Simply measure the rice and water according to the instructions that came with the cooker or with the rice, put the ingredients in the steamer and start it up. It never boils over or burns the rice. It keeps the rice warm without risk of burning after it is finished cooking. Most have a nonstick surface inside, making cleanup easier. Some people like to let the rice soak for a while before starting the rice cooker. You can also let the rice sit for a while after the cooker is finished, using the auto-warm function if your rice cooker has that option. Rice cookers are relatively inexpensive, between $20 and $100. They can be found in most stores that sell kitchen appliances and gadgets. Some rice steamers may be used to cook other foods, such as fish and vegetables. If you want one that can cook your broccoli to perfection as well as your rice, make sure you pick a cooker that is recommended for those functions.

Damon G. Beggs

Damon is owner of CATERWAITER Event Catering & Service Staff located in downtown Toronto.