Halibut and Turnips (Hamersley's Bistro)
Updated October 11, 2023
- Total Time
- 30 minutes
- Prep Time
- 20 minutes
- Cook Time
- 10 minutes
- Rating
- Comments
- Read comments
Advertisement
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 ½ 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 analysis per serving (4 servings)
19 grams carbs; 84 milligrams cholesterol; 477 calories; 18 grams monosaturated fat; 4 grams polyunsaturated fat; 4 grams saturated fat; 27 grams fat; 3 grams fiber; 470 milligrams sodium; 35 grams protein; 8 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 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.
- Step 2
Heat pan for fish and add remaining 1 tablespoon of olive oil.
- Step 3
Saute leeks, turnips, shallots, garlic, thyme, raisins. Toss and cook over high heat for about 5 minutes to soften.
- Step 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.
- Step 5
Remove fish and vegetables and keep warm.
- Step 6
Reduce liquid in pan to ½ 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.
Private Notes
Comments
Raisins and fish? Wha...??? I happened to have all of the ingredients on hand, and was thrilled. It took a little longer than 30 minutes to get the vegetables cooked properly. My family doesn't like dijon mustard, and boy did they miss out! Don't skip the mustard!
I marinated my fish for longer (a couple of hours)making slashes in the fish to really get the marinade in there. I seasoned as I went. Served it over wild rice and garnished with a sprinkle of parsley. It was not bland at all!
Very bland. Raisins and mustard saved it from a complete blah.
This was really disappointing. I followed the recipe as written and the fish snd the sauce were totally bland. I won’t be making this again.