I was disappointed to learn that there were no halibut fillets at my favorite seafood counter. Instead, I purchased a couple of smaller and less expensive Atlantic turbot fillets.
I was pleasantly surprised by the flavor and versatility of the fish.
The turbot has a firm, white and meaty flesh that does not usually darken while cooking. It can be prepared in a variety of ways: oven-baked, poached, grilled, steamed or microwaved. I used one of my halibut recipes and was very satisfied with the results.
An excellent source of protein, the Atlantic turbot also provides generous amounts of vitamins A and B12, phosphorous, magnesium, potassium, calcium, selenium, iodine and iron.
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