Turbot Fillet with Creamed Okra and Corn

A few weeks ago I made this fish dish, which was really yummy and made me feel like I was back at home in Alabama (okra is a very popular vegetable in the South). With a nice glass of white wine, it was the perfect treat. I especially love the tarragon with this as it adds a nice bite to the creaminess of the veggie mixture. As with most my dishes, this was also simple to make.

Although I made this dish with turbot, you can certainly use other types of fish too. Really any white fish, such as tilapia or flounder, should work.

So here is how I made it (per 1 serving):

Fish

• 1 Turbot fish fillet
• 2 tbsp Flour
• 1 tbsp Olive oil

1. Lightly flour the fish fillet, shaking off any excess flour.
2. Add olive oil to a skillet over medium heat.
3. Place fish in skillet. Cooking time will vary depending on the size of the fillet, but generally you will want to cook the fillet for a few minutes on each side. When done, the fillet should feel stiff with a slight give.

Creamed Okra and Corn

• 1 tbsp Olive oil
• 2 tbsp Shallot, chopped
• 1/5 lb Okra, chopped in 1 centimeter pieces
• Corn cut off of 1 cob
• 1 tbsp Tarragon, chopped
• 3 - 5 tbsp Crème fraiche (depending on how creamy you want it)
• Salt and pepper

1. As the fish is cooking, place a separate small skillet over medium to medium-low heat and add the olive oil and chopped shallot. Sauté until the shallot softens. (Use a larger skillet if making more than one serving.)
2. Add the okra and cook until the okra is almost cooked through. About 5 minutes.
3. Add corn and cook for about 2 minutes—enough time to warm up the corn while keeping it crunchy.
4. Remove skillet from heat and add tarragon and crème fraiche. Mix until the crème fraiche liquefies, creating a nice creamy sauce.
5. Place the fish fillet on a plate and top with the creamed okra and corn mixture.

Enjoy!