Spring is here. And now I remember why I hate birds. Especially the birds who clearly have tourettes. We heard you on the first tweet, seriously. Do us a favor, clip your wings and fall out of a tree please.
And these birds ain’t no mocking jays. This is when one needs to acquire “Dennis the Menace” sling-shot skills, but there is a better chance of me hitting a passerby, so in which case, sticking a q-tip far enough into my ear to the point of no return seems to me like the smarter option.
And speaking of stoning a bird, here’s some broiled fish.
(because that totally makes a lot of sense)
…….. So getting to the point. Broiled turbot with a side of balsamic glazed carrots & steamed spinach. A deliciously healthy dish that is so incredibly easy to prepare and comes together in under thirty minutes. Now the birds are singing some sweet tunes.
Some things are just not complete without the other. I couldn’t devote just one post to broiled turbot (or I probably could have, but then my pictures wouldn’t have made any sense) So I decided to pair the turbot with balsamic glazed carrots & steamed spinach. Probably the easiest sides to pair with this no-fuss fish.
I purchased my fish from my local Whole Foods, however you’ll find Turbot at speciality stores or in the frozen section, and if the fish is unavailable, Halibut is a nice substitute. They are both in the “Flatfish” family, mild in flavor, and stay moist after cooking, or in this case, broiling.
I love the combination of lemon, oil, pepper & dill for white flaky (and mild in flavor) fish. I try and shy away from capers unless I know the fish could potentially have more of a “fishy” flavor” (which is great for masking any of that). The pop of balsamic glazed carrots helps bring a little more life to your palate, whereas the texture of the steamed spinach goes really well with both the fish and the carrots.