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Turbot Fillets with Cucumber and Mandarin Orange Sauce
- Course Main Dishes
- Prep. Time 40 mins
- Cooking Time 10 mins
- Refrigeration Time 30 mins
- Yields 8 to 10 servings
Preparation
What You Need
Butter
8
6 oz (170 g)
turbot fillets
Lemon juice
Salt
Pepper
Cucumber and Mandarin Orange Sauce:
1 1/2 cups
(375 ml)
drained canned
mandarin orange segments
1/2
English cucumber, peeled, seeded and chopped
2 tbsp
(30 ml)
chopped
fresh dill
4
chopped
green onions
1/3 cup
(75 ml)
white vinegar
Salt
Pepper
Instructions
Preheat oven broiler.
Place turbot fillets on buttered baking sheet and drizzle with lemon juice. Season to taste with salt and pepper. Cook fish fillets 4-inch (10 cm) from oven broiler for about 10 minutes or until fish just flakes when tested with fork. Remove fish fillets from oven and arrange in serving platter. Drizzle with Cucumber and Mandarin Orange Sauce. Serve immediately with curried rice.
Cucumber and Mandarin Orange Sauce:
Chop mandarin orange segments. In bowl, mix chopped orange segments with remaining ingredients and season to taste with salt and pepper. Let stand for about 30 minutes, if possible. Refrigerate.
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