Pan-Seared Rombo (Turbo Fish)

Mediterranean living = fresh af fish 😍 I eat fish local to the Mediterranean, not local to the American Northeast or otherwise. I always ask the fish mongers if it were previously frozen, and how it was caught. When you go to a fish market or restaurant for example to New York and see mediterranean fish on the menu…consider it twice. Why spend twice the $$ for something that’s been frozen and imported from almost 7,000 km away? Ask for what is local, and fresh from that day in that area. The list of health benefits from fish is endless, so make sure you get it fresh, local, and sustainably sourced 😉

What You’ll Need:

(serves 2)

  • 8-10 oz fresh fish, cleaned

  • fresh lemon

  • fresh parsley (garnish)

  • fresh tarragon

  • fine salt

  • 1/2 glass white wine

  • fennel fronds, minced

  • shallot, minced

  • olive oil

Preparation:

combine all ingredients, rub all over the fish, and marinate for about 15-20 minutes. Heat a large pan with lightly drizzled olive oil and a little salt. Cook the fish skin-side-up for 2 minutes. Turn up heat and add white wine. Let reduce by half. The fish should be perfectly tender, but depends on the fish so always check. Boun appetito!

Alyssa D'AdamoComment