Grilled Turbot With Asparagus, Artichokes And Tomatoes Vegetables Recipes


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Grilled Turbot With Asparagus, Artichokes And Tomatoes

Ingredients:

3 lg Tomatoes -1/2 tsp dried
2 lb Asparagus 4Garlic cloves, minced
1/4 cOlive oil 1 lg Bay leaf
2 pk Frozen artichokes (9 oz. ea)1/4 cChopped fresh chives
-thawed, patted dry 1/4 cChopped fresh parsley
2 cChicken stock or low-salt 2 tb Capers, drained
-broth1 tb Lemon peel, grated
1 cDry white wine8Turbot or sea bass fillets
6Fresh thyme sprigs OR


Method:

Blanch tomatoes in boiling water for 20 seconds. Drain, peel
tomatoes. Cut in half and squeeze out the seeds. Coarsely chop and
set aside.

Cook asparagus in a large pot of boiling salted water until
tender-crisp, about 4 minutes, drain.Heat oil in a large skillet
over med-high heat, add artichoke hearts and saute 5 minutes. Add
tomatoes, stock, wine, thyme, garlic, and bay leaf; bring to boil.
Reduce heat and simmer until liquid thickens slightly, about 20
minutes. Add chives, parsley, capers, and lemon peel. Season to taste
with salt & pepper. Add asparagus and allow to heat through, discard
the bay leaf.

Lightly oil the fish fillets and season with salt & pepper. Broil or
BBQ until cooked through, about 5 minutes per side.

Using slotted spoon, Divide vegetable mixture among the plates.
Arrange the fish atop the vegetables and spoon pan juices over.





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