What’s turbot? Don’t worry you’re not alone. I didn’t even know this fish existed until I was at the fish counter deciding what to buy. This white flatfish, which is actually pronounced tur-bet (definitely not how I pronounced it when I ordered it, but I’ll learn from my mistake and sound like a fish expert in the future), is found in the Atlantic and Mediterranean seas.
A bit meatier than other white fish like tilapia, turbot still has white fish’s classic buttery and mild flavor. Although it’s less common, it’s a good choice if you’re looking for something that’s sustainable, yet affordable. If you can’t find it, feel free to substitute it with a halibut or sole.
Peach-Cucumber Salsa with Turbot
Make this salsa up to 2 days in advance to cut down time and have dinner on the table ASAP. Also, you may have noticed that I’m not big on spicy foods, so I don’t have any spice in here. However, it’s totally fitting here if like spicy foods. Just add in half a jalapeño pepper for an extra kick.
Serves 4-6
- 2 yellow peaches, diced
- 1 red bell pepper, diced
- 1 small cucumber, diced
- juice of 2 limes (or to taste)
- 1 small handful of cilantro, chopped (optional)
- 1/2 teaspoon sea salt, to taste
- black pepper, to taste
- 1.5 pounds turbot, halibut, or sole, cut into 4 portions
Preheat oven to 400. In a small bowl, delicately mix peaches, pepper, cucumber, lime juice, cilantro, sea salt, and black pepper (I recommend using a fork so you don’t mush up the peaches). Taste and adjust seasonings and lime juice as needed. Set aside.
Heat a large skillet over medium high heat and spray/coat with extra virgin olive oil. Once the pan is very hot, add the fish top side down. It should sizzle immediately. Let fish sit (resist the temptation to move it. That’s a big no-no) until it is slightly brown and a bit crispy. This will take about five minutes.
Flip fish over and place on an oiled baking sheet (alternatively you can just use the same pan if it’s oven-safe). Place fish in the oven and bake until it is opaque in the center, about 5 minutes (depending on thickness of the fish). Serve immediately with salsa.
This can be reheated and served the next day, but it’s best served right away.