Turbot Fillets with Cucumber and Mandarin Orange Sauce

Name: Turbot Fillets with Cucumber and Mandarin Orange Sauce
Yield: 8 - 10 servings
Ingredients: Butter; 8 6 oz (170 g) turbot fillets; Lemon juice; Salt and pepper to taste; Cucumber and Mandarin Orange Sauce; 1 1/2 cups (375 mL) drained canned mandarin orange segments; 1/2 English cucumber peeled; seeded and chopped; 2 tbsp (30 mL) chopped fresh dill; 4 chopped green onions; 1/3 cup (80 mL) white vinegar; Salt and pepper to taste

This is the Turbot Fillets with Cucumber and Mandarin Orange Sauce recipe.

Prep: 40 min
Cooking: 10 min
Refrigeration: 30 min

Yields 8 - 10 servings

turbot fillets with cucumber and mandarin orange sauce

Ingredients

Butter
8 6 oz (170 g) turbot fillets
Lemon juice
Salt and pepper to taste
Cucumber and Mandarin Orange Sauce
1 1/2 cups (375 mL) drained canned mandarin orange segments
1/2 English cucumber peeled, seeded and chopped
2 tbsp (30 mL) chopped fresh dill
4 chopped green onions
1/3 cup (80 mL) white vinegar
Salt and pepper to taste

READY FOR REWARDS?

Preparation

Preheat oven broiler.

Place turbot fillets on buttered baking sheet and drizzle with lemon juice. Season to taste with salt and pepper. Cook fish fillets 4-inch (10 cm) from oven broiler for about 10 minutes or until fish just flakes when tested with fork. Remove fish fillets from oven and arrange in serving platter. Drizzle with Cucumber and Mandarin Orange Sauce. Serve immediately with curried rice.

Cucumber and Mandarin Orange Sauce:

Chop mandarin orange segments. In bowl, mix chopped orange segments with remaining ingredients and season to taste with salt and pepper. Let stand for about 30 minutes, if possible. Refrigerate.