Grilled Turbot With Asparagus, Artichokes And Tomatoes
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
Blanch tomatoes in boiling water for 20 seconds. Drain, peel
tomatoes. Cut in half and squeeze out the seeds. Coarsely chop and
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.