Turbot, Brown Butter, Grapefruit

As you know by now, I like to play Iron Chef at home for my own amusement.  I believe cooking without a plan keeps me sharp and allows me to come up with new ideas that I draw upon down the road.

Last night, I was randomly brought home turbot fillets, broccolini, yellow pepper, grapefruit and savory.  Since it was 8 pm, I needed to get something together quickly. 

Turbot and brown butter is a classic combination, as well as quick and easy to do. I used a tablespoon of butter and gently heated it until brown.  I seasoned the turbot and sauteed it on high heat for 3 minutes a side.

I blanched the broccolini and then sauteed it in garlic, salt, pepper and olive oil for a minute.

Roasted pepper sauces are an easy way to go and are very quick, believe it or not. I blistered them on a gas stove top flame, charring on each side. I did not peel the skin, as I firmly believe the char flavor is something that shouldn't be tossed away.  I pureed the pepper with a little olive oil, salt, pepper and a pinch of the savory.

Considering I'd spoon some of the brown butter onto the fish, I wanted to dice the grapefruit for a sharp, acidic counterpoint to the nutty butter flavor.

Believe it or not, we were eating by 8:40.

Comments

[TeniEneby]

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Well, thanks!