Pan-Seared Turbot with Orange, Radicchio, and Walnut Salad – Italian Recipes

Enjoy this delicious pan-seared turbot recipe with a fresh citrusy salad, ideal for your next Italian dinner.

Introduction

Turbot is a uniquely shaped fish with exquisite flesh, perfect for sophisticated seafood menus served on special occasions or during holidays. Here we present an easy and delightful recipe: pan-seared turbot with orange, radicchio, and walnut salad!

About the Dish

The turbot fillet, enhanced by a quick citrus marinade, remains tender and moist thanks to the brief pan cooking while the skin gets crispy and golden. The raw side salad adds a crunchy and fresh note, further enhanced by a dressing made of orange, lemon, and balsamic vinegar.

So light and colorful, pan-seared turbot with orange, radicchio, and walnut salad is a main dish that fits beautifully for the most important dinners!

Ingredients

• 2 turbot fillets
• Juice of 1 orange
• 1 lemon, juiced
• 2 tablespoons balsamic vinegar
• 2 cups radicchio, chopped
• 1/2 cup walnuts, chopped
• Olive oil
• Salt and pepper to taste

Instructions

1. Begin by marinating the turbot fillets with orange juice, lemon juice, and a pinch of salt and pepper for about 15 minutes.
2. Heat olive oil in a skillet over medium heat.
3. Add the fillets to the skillet and cook for about 4-5 minutes on each side until the skin is crispy and golden brown.
4. In a bowl, mix the chopped radicchio and walnuts. Drizzle with balsamic vinegar and toss well.
5. Serve the pan-seared turbot over the salad, garnishing with any remaining marinade for added flavor.

Cooking Time

Total Time: 30 minutes

Cuisine

Cuisine: Italian