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.
4 servings
Preparation
- 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.
- Heat pan for fish and add remaining 1 tablespoon of olive oil.
- Saute leeks, turnips, shallots, garlic, thyme, raisins. Toss and cook over high heat for about 5 minutes to soften.
- 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.
- Remove fish and vegetables and keep warm.
- 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
Dining and Cooking