Halibut and Turnips (Hamersley's Bistro)

Ingredients

• 7 tablespoons olive oil
• Ground black pepper to taste
• ¼ teaspoon cardamom
• ¼ teaspoon turmeric
• ½ teaspoon salt, optional
• ½ teaspoon coriander
• Juice of 1/2 lemon
• 4 six-ounce halibut fillets
• 2 leeks, thinly sliced
• 2 medium-size turnips, peeled and cut into the size of walnut halves
• 2 shallots, thinly sliced
• 2 cloves garlic, thinly sliced
• 1 teaspoon dried thyme
• 2 tablespoons raisins
• ½ cup dry white wine
• ½ cup fish or chicken stock
• ¼ teaspoon Dijon-style mustard

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    469 calories; 26 grams fat; 3 grams saturated fat; 0 grams trans fat; 18 grams monounsaturated fat; 3 grams polyunsaturated fat; 21 grams carbohydrates; 3 grams dietary fiber; 9 grams sugars; 34 grams protein; 83 milligrams cholesterol; 511 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

4 servings

Preparation

1. Combine 6 tablespoons olive oil, pepper, cardamom, turmeric, salt, coriander and juice of half a lemon and marinate fish in this mixture for 10 minutes.
2. Heat pan for fish and add remaining 1 tablespoon of olive oil.
3. Saute leeks, turnips, shallots, garlic, thyme, raisins. Toss and cook over high heat for about 5 minutes to soften.
4. Drain marinade from fish and reserve. Add fish, wine and stock to turnip mixture; cover and bring to boil. Reduce heat and simmer fish 8 to 10 minutes, depending on thickness of fish.
5. Remove fish and vegetables and keep warm.
6. Reduce liquid in pan to 1/2 cup. Whisk in mustard. Remove from heat and vigorously whisk in 4 tablespoons of reserved marinade mixture until thickened. Adjust seasoning and serve over fish and vegetables.

30 minutes