Turbot in Nutty Herb Butter

Recipe courtesy of Seafish, the UK Sea Fish Industry Authority.

Recipe Ingredients:

4 (6-ounce) turbot* steaks

Nutty Herb Butter
1 stick (1/2 cup) butter, softened
2 cloves garlic, crushed
2 tablespoons fresh chopped flat-leaf parsley
2 teaspoons whiskey or brandy
Few drops lemon juice
1/4 cup chopped hazelnuts
Lime and lemon slices for garnish (optional)

Cooking Directions:

1. For Nutty Herb Butter: In a large bowl, mix together the ingredients. Place onto cling film (plastic wrap), roll into a sausage shape and chill for 2 to 3 hours.
2. Using half of the flavored butter, heat for 3 to 4 minutes in a pan. Add the fish and cook 6 to 8 minutes, turning occasionally. Add more butter if necessary.
3. Garnish with lime and lemon slices and serve with potato wedges, a green salad and a dollop of the Nutty Herb Butter on top of the fish.

Makes 4 servings.

*Skate or halibut steaks can be substituted.

Tip: Make the flavored butter in advance and freeze. The butter can be used with a variety of fish for a quick and easy supper.

"From sea to plate, Seafish delivers expert knowledge, skills and support which help the UK seafood industry secure a sustainable and profitable future."

Recipe and photograph courtesy of Seafish, the UK Sea Fish Industry Authority www.seafish.org.