Sunday Dinner…Tri-Continent Turbot : Mexican, Asain, Italian Fusion

A couple weeks ago, I wrote about my craving for turbot and being lucky enough to purchase a pound at Whole Foods during a trip to Denver.  That Sunday, we made one of my all-time favorite dishes that Jeremy created, a Mexican-Asian-Italian (hence the tri-continent) fusion turbot fish dish.

“What is turbot?(pronounced turbo)” you may be asking.  Turbot is similar to a flounder or fluke, a white, flaky yet meaty fish, yet still light.  The picture is a turbot prior to fileting.

Though delicious, this dish takes a lot of prep work (there is a lot of chopping and dicing) to complete.  But, once everything is prepped, all the hard work is over.

All ingredients by category:


  • 1 pound fileted turbot
  • 1/2 box wheat bow tie pasta
  • 1 bunch asparagus, ends trimmed

Turbot Marinade

  • 3 TBSP soy sauce
  • 3 TBSP oyster sauce
  • 1-2 TBSP fish sauce (if you like fish sauce, go with more, if not, go with less)
  • 2 TBSP sesame oil
  • 2 TBSP peanut oil
  • 1 TBSP fresh squeezed lemon juice (about 1/2 of a small lemon, roll prior to slicing & squeezing to get more juice)
  • 1 to 2 tsp sriracha sauce (more if you like some heat)
  • 1/4 cup fresh, chopped cilantro
  • 1/4 cup fresh, chopped scallions
  • 1/4 cup chopped white onion
  • 3 TBSP white wine vinegar

“Pesto” Sauce

  • 1/2 cup chopped, red onion
  • 1/2 cup chopped, white onion
  • 1/4 cup fresh, chopped scallions
  • 1/2 sliced chopped, red bell pepper
  • 1 roasted garlic clove
  • 2 medium seeded and chopped, roasted Serrano peppers
  • 1/2 cup pine nuts
  • Olive oil (for sauteing)


  • First and foremost, chop all veggies/herbs

  • Combine ingredients under Turbot Marinade in a square Pyrex or casserole dish, whisk together
  • Place turbot into Pyrex, pour marinade over to coast; cover with plastic wrap, and marinate in the refrigerator at least 2 hours

  • After about an hour or so, Preheat oven to 350°
  • Chop off skinny end of garlic glove, wrap in aluminum foil & drizzle with olive oil; close tightly
  • Wrap Serrano peppers in aluminum foil & drizzle with olive oil; close tightly

  • While the oven is preheating and garlic & Serranos are roasting, snap asparagus stalks; rinse, and place in a steam basket above about 2 inches of water, cover & wait to steam
  • Bring salted water for bow tie pasta to a boil; add pasta once boiling
  • Once garlic & peppers are done roasting (about 20 to 30 minutes); uncover, let cool, and literally, squish the garlic out of clove & de-seed and chop Serranos
  • Drain marinade from fish, place fish in the oven (cooking time is about 20 minutes)

  • Heat oil in a wok over Medium High (about an 7.5) heat
  • Add onions, red peppers & saute until they begin to brown
  • Add garlic & Serranos; mix well
  • Add fish marinade; reduce

  • While sauce is reducing, begin steaming asparagus
  • Drain and cold rinse asparagus & pasta when each is done; set aside; covered
  • When sauce has reduced, add in scallions, pine nuts, & fresh herbs

  • Take fish out of oven, let rest about 5 to 10 minutes
  • Place pasta on plate, spoon on sauce, add turbot & asparagus
  • Enjoy your tri-continent creation!

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