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Sunday, November 4, 2007

Dinner Tonight: Turbot/ Creamy Orange-Basil Sauce

By the look and sound of this dish it sounds rich but it's actually relatively low calorie due to the ingredients that I used. I used Turbot fillets for this recipe but if I were to make it again I would use a fish in steak form like Chillean Seas Bass or Haddock. The ingredients I used are:

2 Turbot fillets approx 3/4 of a pound
1/3 cup chicken stock
1/3 cup orange juice
1 shredded carrot

1 teaspoon dried basil

2 heaping tablespoons light cream cheese

1/3 cup light cottage cheese

2 teaspoons flour

Place the cream cheese in a small bowl and set aside to soften. In a large skillet stir together stock, o.j., carrot and basil. Cover and bring to a boil then add the fish. Lower the heat and simmer the fish until it flakes easily with a fork, 5 minutes or so. Carefully transfer the fish to a plate and cover with foil to keep warm

Stir the cottage cheese and flour into the cream cheese. Add about a 1/3 of the cooking liquid and stir. Add the cream cheese mixture to the remaining liquid to the skillet and simmer for a couple of minutes stirring often. Spoon the sauce over the fish and serve immediately.

For the sides I simply used store bought spaetzle and green beans I french cut and boiled.


* If you don't have basil you can use any herb like thyme, oregano or dill.

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