FISH FILLETS WITH LEMON TURMERIC SAUCE

Fish Fillets With Lemon Turmeric Sauce image

Provided by Moira Hodgson

Categories dinner, easy, quick, main course

Time 15m

Yield 4 servings

Number Of Ingredients 9

Ingredients

4 fish fillets (turbot, sole, flounder or red snapper)
16 asparagus spears
2 shallots
2 tablespoons unsalted butter
3/4 to 1 cup heavy cream
1 teaspoon turmeric
Juice 1/2 lemon
Coarse salt and freshly ground white pepper to taste
2 tablespoons blanched chopped lemon rind

Steps:

Slice the fish fillets into pieces about two-and-a-half inches by one-and-a-half inches (four pieces per fillet).
Steam the asparagus. While it is cooking, soften the shallots in the butter. Saute the fillets a few at a time, so that they are barely cooked. Do not break when you remove them with a slotted spoon. Keep warm in a very low oven.
Drain the asparagus spears and keep warm.
Add the cream, turmeric and lemon juice to the pan in which you have sauteed the fish fillets. Bring to a boil. Add any juices that have collected under the fish fillets. Simmer until thickened, stirring, season with salt and pepper and add the lemon peel. Arrange the fillets on individual plates. Pour the sauce on top, garnish with asparagus and serve.

Nutrition Facts : @context http, Calories 372, UnsaturatedFat 9 grams, Carbohydrate 9 grams, Fat 27 grams, Fiber 2 grams, Protein 26 grams, SaturatedFat 16 grams, Sodium 534 milligrams, Sugar 4 grams, TransFat 0 grams