Fish Recipes

Fillet of Turbot with Avocado and Mango Salad

TurbotThings To Grab

  • 2 x 6oz portions of turbot fillet, skinned
  • salt and freshly ground black pepper
  • flour, for dusting
  • large knob of butter

For the salad

  • 1 small avocados
  • 1 limes, juice only
  • 1 small mangoes
  • 1 red chillies, de-seeded and finely diced
  • 2 spring onions, finely chopped
  • 1 heaped tbsp chopped coriander leaves
  • 2 tbsp olive oil

Serves 2

To make the salad, halve the avocados, remove the stone and peel away the skin. Roughly cut the flesh into 1cm (0.5in) dice, and place in a large bowl. Squeeze the juice of 1 lime over the avocados, and stir gently. Peel the mangoes and dice the flesh off the stone. Place all of the salad ingredients in a bowl, stir them together and season with sea salt before adding the avocados and mangoes. Season the fish with salt, lightly dusting the filleted side with flour. Melt the butter in a frying pan. Once bubbling, place the fillets in the pan floured side down. Season skin with pepper. Fry gently for 4-5 minutes, then turn fish in the pan and remove from heat. Leave to stand for a further 2-3 minutes. Place salad on a plate and serve fish alongside. Drizzle any remaining butter in the pan over the fish.

Steve’s Serving Suggestions

Fantastic served with a warm herby couscous... Yummy!