Marinated, raw turbot fillet
Turbot is a species of flatfish that has a delicate flavor. While I used turbot in this recipe, any white fish will do. For the marinating wine, I used sherry.
TIP: Because cooking meat of all types at high temperatures causes carcinogens to form, marinating in thin liquids first is a great option that helps reduce carcinogens.
Because this fish is low in fat, I served it with baba ghanouj, a higher fat eggplant dish made with sesame seed paste and olive oil. I used my baba ghanouj as a vegetable dip for other veggies, making this dinner well-rounded in nutrients.
Ingredients:
4 turbot fillets or other white fish
2 tablespoons extra virgin olive oil
1 large minced onion
1/2 cup white wine
1/2 teaspoon ground black pepper
1/2 teaspoon dried basil
1 teaspoon crushed red chili pepper flakes
2 tablespoons fresh lime juice
1 lime quartered
Preparation Instructions:
Place the fish into a gallon zipper bag, along with the olive oil, onion, wine, ground black pepper, dried basil, crushed red chili pepper flakes, and lime juice. Seal the bag, removing the air as you do, and begin massaging the marinade over the fish, making sure you get a nice even coating. Put the bag into the refrigerator to chill for roughly two to four hours. Be sure to flip over your marinating fillets about halfway through the process.
Broil the fillets for 3 minutes on a side. The fish will flake when it is ready. Serve each fillet with a quarter of the lime.
Serves 4.