4 fresh turbot fillets (or any firm, white fish), 4oz each
2/3 cup extra virgin olive oil
1/2 cup sherry vinegar
1/2 cup carrot, finely chopped
1/2 cup red onion, finely chopped
2 cloves garlic, minced
3/4 tsp fine sea salt
5 coriander seeds
3 branches thyme
1tbsp Florida grapefruit zest
2 tbsp fresh coriander, chopped
1/2 cup reduced carrot juice
8 fl oz Florida orange juice, reduced to 1/2 cup
2 tbsp cold butter, diced
Salt and pepper to taste
2 cup micro-watercress, washed
1tsp red wine vinegar
1tbsp extra virgin olive oil
Fillet, skin, and 1/4” dice turbot. Reserve.
Heat 1/3C extra virgin olive oil in saucepan over medium heat. Add carrot, onion, garlic, herbs and spices. Sweat vegetables until softened, about 5 minutes. Stir in vinegar and 1/3C extra virgin olive oil and simmer for 5 minutes. Arrange turbot in a single layer inside a shallow baking dish. Pour hot ingredients onto fish and stir to combine. Season and serve room temperature. Toss with fresh coriander right before serving.
Combine carrot and Florida orange juice and warm in a saucepan. With an immersion blender or whisk, emulsify by slowly adding chunks of butter. Season.
Toss greens in oil and vinegar. Season.
Serving Size: Serves 4