White Fish Recipe

Turbot and halibut are two of my favourites.

This white fish recipe is suitable for either - to be honest, it's such a simple method it would suit most firm white fish steaks.

Some new potatoes and plainly boiled broccoli and green beans would go well with this fish recipe.

Mustard Sauce
4 tbspns dijon mustard
1/2 pint (300ml) double cream
1/2 tspn sugar
1 tbspn lemon juice

Heat the grill to medium - season the the fish steaks with salt and pepper and brush with oil.

Grill for about 5 minutes or so each side - season and brush with oil when you turn them.

Meanwhile, make your mustard sauce by putting all the ingredients into a saucepan. Stir constantly while the mixture comes to the boil. It will thicken slightly and then remove it from the heat.

Taste and adjust seasoning if you wish.

Serve the fish steaks with the sauce over and lemon wedges.

The photos here are of halibut steaks (skinless) and turbot steaks (skin on). As you can see, they are both firm white fish and the simplest of cooking methods are all you need.

Halibut can be a little dry, so beware of grilling without planning to use a sauce. This dijon and cream sauce is ideal to serve as it has a delicate flavour that won't overpower the fish.

Neither of these are cheap, but a little will go a long way. Waste is minimal as they are sold prepared and you're not paying for bits that you can't use.

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