There is something so satisfying about a home cooked meal but cooking does not come natural to some and for some time is just so limited. New on the Bend foodie scene is Laura West. Laura is a personal chef and healthy eating coach who will come to your kitchen and simply prepare an amazing meal or even hold training classes for you right in your own home on how to cook like a professional while focusing on healthy and sustainable eatin . A professionally trained Natural Foods Personal Chef and Transformative Health Cooking Coach, Laura will be a regular feature here on the Extraordinary Living lifestyle page. Her plant-centered creations are mindful using a variety of fresh and locally produced organic ingredients. Always delicious and easy to prepare. Laura is passionate about supporting local residents in the Central Oregon Community with personal chef services along with guiding people to create health through balanced eating.
Steamed Turbot with Tomato and Citrus Sage Sauce
Turbot is a delicate white fish with a creamy and buttery texture and works well as a substitute for Halibut in recipes. Serve with your favorite whole grain and fresh seasonal vegetables.
- 12 ounces wild caught Turbo (cut into 2, 6 ounce pieces, 1 inch thick)
- sea salt and freshly ground pepper (optional)
- 1-2 tsp. organic cold-pressed olive oil
- 1/3 cup organic shallot,
- minced 1.5 cups organic grape or cherry tomatoes, chopped into halves or quarters
- 2-3 Tbl. water
- 1 Tbl. organic sage, thinly sliced
- 1 Tbl. fresh organic meyer (when in season) lemon juice zest from one organic meyor lemon
- ¼ tsp. unrefined sea salt,
- plus one pinch Italian Parsley or Sage for garnish
STEP 1: Add an inch of water to a saucepan with lid and metal steamer basket placed inside. Rinse fish, pat dry with paper towel; season with salt and pepper, place on 2 pieces of parchment paper. Set aside.
STEP 2:Heat olive oil in a medium skillet over medium flame. When oil moves quickly in the skillet, you can check this by tipping the pan, add minced shallot. Add pinch of sea salt, turn the heat down to medium-low. Cook, gently stirring, until shallot turns translucent and begins sticking to the bottom of the pan, about 3 minutes. Add tomatoes, water, sea salt and lemon juice. Raise flame to medium-high; cook 2-3 minutes, gently stirring. The mixture will come to a simmer. Add sage and lemon zest, gently toss together and turn off heat. Transfer to serving plate.
STEP 3:Bring saucepan with steamer basket to a boil on high-flame. Place both pieces of fish, with parchment paper in steamer basket, with lid; steam approx. 4 minutes. Transfer to serving plate. Garnish with parsley or sage and enjoy.
YIELD: 2 servings
Contact: Laura West 541.749.8510