Turbot with Plum and Coriander Sauce

Turbot with Plum and Coriander Sauce
  • 4 servings
  • 0:15 Preparation
  • 0:10 Cooking
  • 0:25 Total Time


Add all
  • 2 Tbsp.
    (30 mL)

    olive oil

  • 1 Tbsp.
    (15 mL)

    Dijon mustard

  • 4x5 oz
    (4x150 g)

    frozen turbot filets, thawed

  • sauce:

  • 3 Tbsp.
    (45 mL)

    fresh lemon juice

  • 1 tsp.
    (5 mL)

    curry powder

  • 2 tsp.
    (10 mL)

    ginger, chopped

  • 1/2 cup
    (125 mL)

    reconstituted chicken broth

  • 3 Tbsp.
    (45 mL)


  • 4

    plums, pitted, cut in half

  • 1 Tbsp.
    (15 mL)

    corn starch

  • 1 Tbsp.
    (15 mL)

    cold water

  • 1 Tbsp.
    (15 mL)

    coriander, chopped


Preheat barbecue to medium.

In a bowl, mix oil and mustard; brush fish filets.

Place fish on barbecue grill.

Grill 3 to 4 minutes each side.

Place all ingredients for sauce except corn starch, water and coriander in a saucepan.

Simmer 1 to 2 minutes.

Dilute corn starch in cold water; add to sauce and mix well.

Add fresh chopped coriander. Using tongs, remove plums.

Pour sauce on fish and garnish with plums.

Source: Metro

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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