Basil-Mint Turbot with Cucumbers

I know, it's green. And green is weird. But I promise you that this, while perhaps of a slightly unusual color, tastes nothing like green. Instead the unique combination of mint and basil blend together in unexpected ways. While I was wary of mixing them, and that their flavors would clash, they actually pair quite nicely providing a sauce that is at once refreshing and savory with a little bit of a kick.

I served this meal with fresh Asiago rolls, homemade apple butter, and a warm caramelized onion dip but to avoid making this post extremely long they will be featured next time. Feel free to pair this fish with really anything, however. The blend of flavors makes it very well suited for almost any vegetable or starch. And who doesn't love an easy meal?

Time: 15 minutes
Difficulty: Easy


Basil-Mint Turbot with Cucumbers
While I used turbot in this recipe, nearly any firm, white fish would substitute quite nicely. I chose the turbot largely because when I went food shopping it looked extra fresh over any true need to have this specific variety of fish. And in general, that is a good rule of thumb. Go with what looks best and in the end it will also taste the best.

Ingredients:
1 lb Turbot
Black pepper
1 cup fresh basil
1/3 cup fresh mint
2 tbsp olive oil
1 tbsp water
2 tsp lime juice
sprinkle of salt (optional)
1 large minced garlic clove
cucumber
(this recipe is based upon a similar one at Cooking Light)

Get your broiler heated! Use cooking spray to grease a dish that can go in your broiler and place the fillet of Turbot on it. Sprinkle with about 1/4 tsp black pepper and broil for about 10 minutes, flipping halfway through. You might want to check after 8 minutes if it is a thinner fillet.

While the fish is broiling you can whip together your sauce. Combine the basil, mint, olive oil, water, lime juice, salt, and garlic clove in a food processor. If you have a slightly smaller one this is the time to use it! Process until your mixture is smooth but it will be not be super liquid-y. It should be something like a more fluid pesto but less than a full sauce.

When the fish comes out toss some freshly cut cucumber into the pan with the fish and pour the sauce over the Turbot and cucumber. Eat immediately!