Grilled turbot with asparagus, artichokes and tomatoes

8 servings

Ingredients

Quantity Ingredient
3 larges Tomatoes
2 pounds Asparagus
¼ cup Olive oil
2 packs Frozen artichokes (9 oz. ea) thawed, patted dry
2 cups Chicken stock or low-salt broth
1 cup Dry white wine
6 Fresh thyme sprigs OR 1/2 tsp dried
4 Garlic cloves, minced
1 large Bay leaf
¼ cup Chopped fresh chives
¼ cup Chopped fresh parsley
2 tablespoons Capers, drained
1 tablespoon Lemon peel, grated
8 Turbot or sea bass fillets

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

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