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Nutrition Facts
Serving Size 424 g
(Approx. 4 Servings)
Amount Per Serving
Calories 470 Calories From Fat 190
% Daily Value*
Total Fat 21 g 32%
Saturated Fat 9 g 45%
Trans Fat 0.0 g
Cholesterol 220 mg 73%
Sodium 1060 mg 44%
Total Carbohydrate 3 g 1%
Dietary Fiber 1 g 4%
Sugars 0 g
Protein 66 g
Vitamin A 30% Iron 15%
Vitamin C 10% Calcium 8%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Blackened Turbot Fillets
Prep Time
10 minutes
Cook Time
6 minutes
Total Time
16 minutes
4  People


Recipe makes 4 Servings

4 turbot fillets
1 Tbsp paprika
1 Tsp finely ground black pepper
1 Tsp ground thyme
1 Tsp garlic powder
1 Tsp cayenne pepper
3/4 Tsp salt
1/2 Tsp white pepper
3 Tbsp unsalted butter
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Rinse fillets under cold running water.
Pat each fillet dry with paper towel and place on a dry work surface. Place fish on a sheet of plastic wrap or foil for easier clean up.
Combine seasonings; blend well.
Melt 3 tablespoons butter in a large non-stick skillet. Remove skillet from heat. Brush both sides of fillets with melted butter. Sprinkle and spread 1/2 tablespoon seasoning mixture over each side of fillets to coat.
Reheat skillet and any butter remaining from step 3 over medium-high heat. Add 2 fillets and cook 5 minutes per side until browned. Remove and keep warm.
Cook remaining fillets. Add 1/2 tablespoon of butter to skillet if needed. Serve immediately.



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