Recipes  

Turbot with Corn Milk and Zucchini Gremolata

  • Preparation 20 MIN
    Cooking 22 MIN
  • Servings 4
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Ingredients

Corn Milk

Zucchini Gremolata

Turbot and Vegetables

Preparation

Corn Milk

  1. In a small pot over medium-high heat, brown the shallots in the oil. Add the corn and cook for 2 minutes while stirring. Add the milk and simmer for 5 minutes.
  2. In a blender, purée the mixture until smooth. Season with salt and pepper. Strain through a sieve. Return to the pot and keep warm.

Zucchini Gremolata

  1. Meanwhile, in a bowl, combine all of the ingredients. Season with salt and pepper. Set aside.

Turbot and Vegetables

  1. In a large non-stick skillet over medium-high heat, cook the zucchini and corn in 1 tbsp (15 ml) of the oil for 3 minutes. Season with salt and pepper. Set aside on a plate.
  2. In the same skillet over medium-high heat, cook half of the fish at a time on one side in the remaining oil until nicely browned, about 2 to 3 minutes, depending on the thickness of the fillets. Delicately flip the fish over and cook on the other side for 1 minute.
  3. Divide the corn milk among four shallow bowls. Top with the vegetables and fish. Garnish with the zucchini gremolata..

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.