Turbot with Mango Salsa

Many think it's expensive and time-consuming to cook a dinner that bursts with unique flavors. I really enjoy seafood, and if it were up to me, I would probably be eating swordfish, wild alaskan salmon, and chilean sea bass daily if my wallet could support it. Lately, however, I have been opting for less expensive fish. Turbot is my current favorite. A white fish, Turbot, when cooked just right, is flaky and fondant. Here is a recipe with summer flair to bring some color, and savor to your kitchen!

Turbot with Mango Salsa

2 manila mangoes
2 filets of Turbot
1 large sweet onion
1 cup white jasmine rice
1 lemon

Preheat oven at 350 degrees. Bring water to a boil in pot, and pour rice in. Turn heat to low and cover. Cook until soft. Dice onion and sauté in pan with some olive oil until golden. Dice mangoes and set aside. Place turbot filets in a baking dish. Sprinkle with salt, pepper, and half of the freshly squeezed lemon (I like to add herbes de provence but it is optional; cilantro would be very good with this dish too). Bake for 15 minutes (until soft and flaky). Remove from oven and top with mango and onion, and more freshly squeezed lemon. Serve with rice!

[image 1 thanks to Zeetz Jones according to this license]

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