Turbot with Brown Butter and Capers

This delicious Turbot with Brown Butter and Capers recipe by Bobby Flay is a quick and easy dish that’s perfect for a special dinner. The crispy golden fillets are smothered in a rich, creamy brown butter sauce with tangy capers and fresh lemon zest, making it a flavorful, elegant meal anyone can enjoy.

Ingredients Needed:

• 4 turbot fillets
• Kosher salt and freshly ground black pepper 
• 2 to 3 tablespoons canola oil
• 1 1/2 sticks (12 tablespoons) unsalted butter 
• 1/2 cup dry white wine 
• 1/4 cup drained capers
• 1 lemon, juiced and zested 
• 1/4 cup chopped fresh tarragon, plus 4 sprigs, for garnish 

How To Make Turbot with Brown Butter and Capers Recipe?

1. Prepare the Fish: Sprinkle the turbot fillets with kosher salt and freshly ground black pepper on both sides.
2. Heat the Pan: Heat the canola oil in a large sauté pan over high heat until you see a wisp of smoke.
3. Cook the Fillets: Add the fillets to the pan (do not overcrowd; cook in batches if needed). Add 30g of butter per fillet. Cook for about 2 minutes on each side, until golden brown and just cooked through. Remove the fillets from the pan and set them aside on a plate.
4. Deglaze the Pan: Pour the dry white wine into the pan over medium-high heat, and cook until the liquid evaporates and the pan is dry.
5. Make the Brown Butter Sauce: Add the remaining butter to the pan and cook until slightly golden brown. Stir in the capers and lemon juice.
6. Baste the Fish: Return the cooked fillets to the pan, spoon some of the sauce over the fish to warm it up, and remove the pan from heat. Add the chopped tarragon and season with salt and pepper to taste.
7. Serve: Place each fillet on a plate, spoon the brown butter sauce over the top, and garnish with lemon zest and a sprig of tarragon.

Recipe Tips:

• Don’t Overcrowd the Pan: Make sure you cook the fillets in batches if necessary. Overcrowding will prevent them from getting a nice golden sear.
• Use Fresh Fish: Fresh turbot fillets will give the dish a much better taste and texture, so try to get the freshest fish possible.
• Watch the Butter Closely: When cooking the brown butter, make sure it doesn’t burn. You want it golden, not dark brown.
• Add the Sauce Carefully: When adding the sauce to the fish, make sure to baste the fillets to keep them moist and flavorful.
• Adjust Lemon to Taste: Depending on your preference, you can add more or less lemon juice to suit your taste. It brings brightness to the dish.

How To Store & Reheat Leftovers?

• Refrigerate: Allow the leftover fish to cool to room temperature before storing it in an airtight container in the fridge for up to 2 days.
• Reheat: Heat the fish in a pan with a little butter or oil over low heat for a few minutes, making sure to keep it moist by basting with the sauce.

Nutrition Facts:

• Calories: 817 kcal
• Total Fat: 56g
• Saturated Fat: 35g
• Cholesterol: 150mg
• Sodium: 1,000mg
• Potassium: 1,000mg
• Total Carbohydrate: 6g
• Dietary Fiber: 1g
• Sugars: 1g
• Protein: 67g

Try More Bobby Flay Recipes:

• Apple Pancake Bars with Brown Butter Crumble Topping and Apple Syrup
• Grilled Rib-Eye Steak with Brown Butter and Blue Cheese
• Bobby Flay Salmon With Brown Sugar And Mustard Glaze
• Salmon with Brown Sugar and Mustard Glaze

Turbot with Brown Butter and Capers

Author: Mohamed Shili Cooking Method:Stovetop Cuisine:American Courses:Dinner Recipe Keys: T Turbot with Brown Butter and Capers

Difficulty:BeginnerPrep time: 10 minutesCook time: 15 minutesRest time: minutesTotal time: 25 minutesServings:4 servingsCalories:817 kcal Best Season:Suitable throughout the year

Description

This delicious Turbot with Brown Butter and Capers recipe by Bobby Flay is a quick and easy dish that’s perfect for a special dinner. The crispy golden fillets are smothered in a rich, creamy brown butter sauce with tangy capers and fresh lemon zest, making it a flavorful, elegant meal anyone can enjoy.

Ingredients

• 4 turbot fillets
• Kosher salt and freshly ground black pepper 
• 2 to 3 tablespoons canola oil
• 1 1/2 sticks (12 tablespoons) unsalted butter 
• 1/2 cup dry white wine 
• 1/4 cup drained capers
• 1 lemon, juiced and zested 
• 1/4 cup chopped fresh tarragon, plus 4 sprigs, for garnish 

Instructions

1. Prepare the Fish: Sprinkle the turbot fillets with kosher salt and freshly ground black pepper on both sides.
2. Heat the Pan: Heat the canola oil in a large sauté pan over high heat until you see a wisp of smoke.
3. Cook the Fillets: Add the fillets to the pan (do not overcrowd; cook in batches if needed). Add 30g of butter per fillet. Cook for about 2 minutes on each side, until golden brown and just cooked through. Remove the fillets from the pan and set them aside on a plate.
4. Deglaze the Pan: Pour the dry white wine into the pan over medium-high heat, and cook until the liquid evaporates and the pan is dry.
5. Make the Brown Butter Sauce: Add the remaining butter to the pan and cook until slightly golden brown. Stir in the capers and lemon juice.
6. Baste the Fish: Return the cooked fillets to the pan, spoon some of the sauce over the fish to warm it up, and remove the pan from heat. Add the chopped tarragon and season with salt and pepper to taste.
7. Serve: Place each fillet on a plate, spoon the brown butter sauce over the top, and garnish with lemon zest and a sprig of tarragon.

Notes

• Don’t Overcrowd the Pan: Make sure you cook the fillets in batches if necessary. Overcrowding will prevent them from getting a nice golden sear.
• Use Fresh Fish: Fresh turbot fillets will give the dish a much better taste and texture, so try to get the freshest fish possible.
• Watch the Butter Closely: When cooking the brown butter, make sure it doesn’t burn. You want it golden, not dark brown.
• Add the Sauce Carefully: When adding the sauce to the fish, make sure to baste the fillets to keep them moist and flavorful.
• Adjust Lemon to Taste: Depending on your preference, you can add more or less lemon juice to suit your taste. It brings brightness to the dish.

Keywords:Turbot with Brown Butter and Capers