Ingredients:
4 tablespoons extra virgin olive
oil (or canola oil)
Eight 4-ounce turbot fillets
1 teaspoon salt (or to taste)
1/2 teaspoon ground black
pepper
1/4 teaspoon curry powder
Place two large nonstick skillets
over high heat and add 1
Tablespoon of olive (or canola)
oil to each pan.
4 tablespoons extra virgin olive
oil (or canola oil)
Eight 4-ounce turbot fillets
1 teaspoon salt (or to taste)
1/2 teaspoon ground black
pepper
1/4 teaspoon curry powder
Place two large nonstick skillets
over high heat and add 1
Tablespoon of olive (or canola)
oil to each pan.
Season turbot with salt.
Season turbot with pepper.
Sprinkle with curry. Cook over
medium heat until nicely
browned on first side, 4 to 6
minutes.
Carefully turn fillets over and
cook until done, about another 2
minutes.
Season turbot with pepper.
Sprinkle with curry. Cook over
medium heat until nicely
browned on first side, 4 to 6
minutes.
Carefully turn fillets over and
cook until done, about another 2
minutes.
Serve immediately with rice
or pasta.
or pasta.
Fried Turbot
Very, very simple, and very, very tasty!
Adapted from
Fish: The Complete Guide to Buying and Cooking
Fish: The Complete Guide to Buying and Cooking
