Turbot With Lime And Green Ginger

Ingredients

• 4 fillets of turbot, about 6 ounces each
• 1 lime
• 2 tablespoons unsalted butter
• 1 teaspoon fresh ginger, grated
• Coarse salt and freshly ground pepper to taste
• ¼ cup white wine

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    225 calories; 10 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 27 grams protein; 96 milligrams cholesterol; 256 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Pat the fillets of turbot dry with paper towels. Pare the lime in strips, without the pith, and blanch the peel. Remove the pith from the rest of the lime and cut the fruit into sections. Finely shred the blanched peel.
2. Put the turbot fillets on a buttered dish, arrange the lime sections on top, sprinkle the grated ginger over all and add the shredded peel. Season with salt and pepper and add the wine. Meanwhile preheat oven to 160 degrees. Bring the mixture to boil on top of the stove.
3. Transfer the mixture to the oven, cover with foil and leave until done (about 10 to 15 minutes). Remove the fillets and reduce the juices on top of the stove to form the sauce.