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Turbot in Nutty Herb Butter
Courtesy of UK Seafish Authority
Servings: 4
Prep Time: 10 Min.
Cook Time: 12 Min.
Chill Time: 2 Hr.
What you need:
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4 skate, turbot or halibut steaks (6 oz. ea.)

Nutty Herb Butter
1/2 stick butter, softened
2 cloves garlic, crushed
2 Tbsp. fresh chopped parsley
2 tsp. whisky or brandy
few drops lemon juice
1/4 c. chopped hazelnuts
lime and lemon slices, to garnish
What to do:
1. Mix together the ingredients for the nutty herb butter. Place onto cling film, roll into a sausage shape and chill for 2-3 hr.
2. Using half of the flavored butter, heat for 3-4 min. in a pan. Add the fish and cook for 6-8 min., turning occasionally. Add more butter if necessary.
3. Garnish and serve with potato wedges and a green salad and a knob of the flavored butter on top of the fish.

* Make the flavored butter in advance and freeze. The butter can be used with a variety of fish such as cod for a quick and easy supper.

* Courtesy of Seafish, the UK Sea Fish Industry Authority www.seafish.org
"From sea to plate, Seafish delivers expert knowledge, skills and support which help the UK seafood industry secure a sustainable and profitable future."
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