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Casa Tua
1700 James Avenue
Miami Beach, FL 33139


Grilled French Turbot with Fennel, Blood Oranges, Nicoise Olive Salad, and Fresh Marjoram
By Sergio Sigala of Casa Tua – Miami Beach, FL
Adapted by StarChefs

Yield: 4 Servings

  • 1 French turbot
  • 2 fennel bulbs
  • ½ cup Blood orange juice
  • 1 (spoon?) Nicoise olives
  • 1 teaspoon fresh marjoram, chopped
  • 1 teaspoon extra virgin olive oil
  • 1 teaspoon Dijon mustard
  • Fleur de sel, to taste

  • 1 Blood orange, skin and pith removed and cut into sections

Clean the turbot, cut into 4 filets, and remove the skin. Cut the fennel bulbs in half and remove the core. On a mandolin, slice fennel very thinly. In a mixing bowl, combine the blood orange juice, olives, oil, Dijon mustard, black pepper and salt. Season the turbot and grill it for about 2½ minutes on each side. Mix sliced fennel with the olives, marjoram, orange sections, and dressing. To serve: Put the salad in the center of the plate, top with a grilled turbot filet, and finish with a drizzle of extra virgin olive oil and a sprinkle of fleur de sel.

Wine pairing:
A crisp Chablis such as the La Chablisienne Chablis Premier Cru Grand Cuvée 2002


   Published: February 2005
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