Grilled Turbot With Asparagus, Artichokes And Tomatoes Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
3 large: Tomatoes,
-1/2 tsp: dried,
2 lbs: Asparagus,
4: Garlic cloves, minced
1/4 cup: Olive oil,
1 large: Bay leaf,
2 package: Frozen artichokes, 9 oz. ea
1/4 cup: Chopped fresh chives,
-thawed, patted dry
1/4 cup: Chopped fresh parsley,
2 cup: Chicken stock or low-salt,
2 tbsp: Capers, drained
-broth,
1 tbsp: Lemon peel, grated
1 cup: Dry white wine,
8: Turbot or sea bass fillets,
6: Fresh thyme sprigs OR,
Directions:
Blanch tomatoes in boiling water for 20 seconds. Drain, peel
tomatoes. Cut in half and squeeze out the seeds. Coarsely chop and
set aside.
Cook asparagus in a large pot of boiling salted water until
tender-crisp, about 4 minutes, drain. Heat oil in a large skillet
over med-high heat, add artichoke hearts and saute 5 minutes. Add
tomatoes, stock, wine, thyme, garlic, and bay leaf; bring to boil.
Reduce heat and simmer until liquid thickens slightly, about 20
minutes. Add chives, parsley, capers, and lemon peel. Season to taste
with salt & pepper. Add asparagus and allow to heat through, discard
the bay leaf.
Lightly oil the fish fillets and season with salt & pepper. Broil or
BBQ until cooked through, about 5 minutes per side.
Using slotted spoon, Divide vegetable mixture among the plates.
Arrange the fish atop the vegetables and spoon pan juices over.
From: Bon Appetit, May, 1995, The Mediterranean, A Delicious Voyage
of Discovery Typed by: Bob 8-{)
Submitted By ROBERT WHITE On 05-03-95
Source from luhu.jp
tomatoes. Cut in half and squeeze out the seeds. Coarsely chop and
set aside.
Cook asparagus in a large pot of boiling salted water until
tender-crisp, about 4 minutes, drain. Heat oil in a large skillet
over med-high heat, add artichoke hearts and saute 5 minutes. Add
tomatoes, stock, wine, thyme, garlic, and bay leaf; bring to boil.
Reduce heat and simmer until liquid thickens slightly, about 20
minutes. Add chives, parsley, capers, and lemon peel. Season to taste
with salt & pepper. Add asparagus and allow to heat through, discard
the bay leaf.
Lightly oil the fish fillets and season with salt & pepper. Broil or
BBQ until cooked through, about 5 minutes per side.
Using slotted spoon, Divide vegetable mixture among the plates.
Arrange the fish atop the vegetables and spoon pan juices over.
From: Bon Appetit, May, 1995, The Mediterranean, A Delicious Voyage
of Discovery Typed by: Bob 8-{)
Submitted By ROBERT WHITE On 05-03-95
Source from luhu.jp