This month our featured “Fun Fish” is Greenland Turbot sourced from Niceland Seafood in Iceland.
Greenland Turbot is part of the right-eye flounder family, which contains Atlantic and Pacific Halibut. However, in the USA it has to be sold as “Greenland Turbot” due to FDA regulations. Iceland catches decent quantities of the species as a bycatch from March-August, so this is the best time of year to eat it fresh vs refreshed.
Greenland Turbot have a diet of sweet creatures such as prawns, fish and squid, which give it a sweet, yet mild flavor similar to halibut, but with a more delicate and soft texture and snow-white appearance both raw and cooked. Niceland suggests pan-searing the fish and leaving the skin on, as the fish holds a good portion of its healthy fat between the skin and filet.
This month, we teamed up with Chef Shelby LeBleu of Elevation Foodservice Reps for a fun fish “cook-off” with Seattle Fish R&D Chef Peter Rauen. The two chefs prepared a recipe developed by Chef Dominic Menna of The Club at Rolling Hills using two types of equipment in the Elevation Chefs Playground (six-burner grill and TurboChef).
If you’d like more information about Greenland Turbot or the Fun Fish program, reach out to your SFC rep today!
Lemon Pepper Crusted Greenland Turbot with Beurre Blanc
Recipe developed & prepared by Chef Dominic Menna CEC, AAC
Lemon Pepper Crusted Turbot
1 ea. Turbot Filet 6 oz.
2 fl oz. Clarified Butter
1 pinch Kosher Salt
1 ea. Zest from one lemon (let dry for one day)
1 tsp Coarse Black Pepper
1/2 oz Chablis Wine
1 Tbls Whole Butter
1 Tbls Parsley (Chopped)
- Place sauté pan over medium heat. Add clarified butter.
- Season fillet with salt
- Crust fillet with pepper and lemon zest. Place in sauté pan.
- Cook on both sides for one minute
- Place cooked fillets on sizzle plate
- De glaze pan with white wine
- Add whole butter. After butter has melted pour over the fillet
- Place fish in a 400˚ oven. Bake until internal temperature reaches 145˚
- Place on wilted spinach and sauce with lemon beurre blanc
1/2 ea. Shallot (Minced)
2 clove Garlic (Minced)
1/4 cup White Wine
1 Tbsp. Lemon Juice (Fresh Squeezed)
1 pinch Kosher Salt
1 pinch Coarse Black Pepper
20 oz. Heavy Cream
8 oz. Whole Butter (cubed and left at room temperature)
- Place shallot, garlic, white wine, salt, pepper and lemon juice in sauce pot and simmer until sec (dry)
- Add heavy cream a simmer. Reduce by 2/3
- Pull and mound with butter a little at a time while whipping
PS the Elevation Reps Chef’s Playground is always open for chefs to visit and demo their products. If you’d like to find out more information or schedule a demo, click here!