Mandarin Orange-Balsamic Roasted Turbot with Grilled Lettuce

This is based on a recipe for Arctic char with grilled romaine, grapes and balsamic vinegar from Becky Selengut’s “Good Fish.”

Except I didn’t have any grapes. Or a grill. Or romaine. I had oranges and Boston lettuce. You really can’t make this with delicate red oak, but a firm Boston can handle the grilling. Romaine is the heartiest and best, though.

I did have a skillet that could grill alright.

I did have wild Labrador turbot, which I like a whole lot more than farmed char.

You could also grill endive in place of the lettuce, and grill peaches instead of the oranges or grapes.

Mandarin Orange-Balsamic Roasted Turbot with Grilled Lettuce

2 tbsp high-heat oil (sunflower, vegetable)
1 head Romaine or Boston lettuce
1 lb turbot or wild Arctic char with skin, cut into four portions
1/4 tsp salt
pinch of pepper
4 slices crusty bread (for grilling)
1/2 onion or 1 shallot, sliced into half moons
1/2 cup mandarin orange pieces (NOT canned), or 1 navel orange, sliced (optionally supremed, though you’ll lose some juice this way most likely)
1/4 balsamic vinegar or peach vinegar or other fruit-flavoured vinegar. Balsamic is the richest, though. It’ll overpower the turbot if you’re too generous with the sauce. Char deserves to be over-powered.

Oil a grill or add 1 tbsp oil to a large skillet. Heat over high heat. Rub the lettuce and fish with the remaining 1 tbsp oil. Use a little extra oil if you’re using a skillet instead of a grill. Season both with the salt and pepper, then grill the lettuce in large chunks until it’s a little charred or a little wilted, turning as each side chars (do this in batches and expect it to take 5 minutes or more).

Set the lettuce aside, uncovered. If it’s covered it’ll wilt and all your grilling will have been for naught.

Add the fish to the grill skin-side up (for turbot you’re going to want to use a pan or it’ll fall through the bars) and cook for 2 or 3 minutes or until charred. Then flip the fish over and cook 2 more minutes until the other side is browned. Transfer to a plate and cover.

Now grill the bread and set aside. The fat from the fish should be more than enough to grill it in the pan, but be careful any pieces of fish skin don’t burn by scraping the pan as necessary.

Add the red onions to the skillet (or add them to 1 tbsp oil in a pan over the grill). Cook over medium-lo heat for 10 minutes, stirring regularly until softened. If you prefer them crunchy and blackened, up the heat.

Add the balsamic vinegar and orange segments to deglaze the pan and cook 2-3 minutes, until the vinegar is almost evaporated. To serve place the grilled romaine on serving dishes next to a fish fillet. Pour the sauce over each fish fillet and garnish with the grilled bread.