More Great Recipes: Main Dish

Fish and potato skillet

User Avatar
Member since 2007

Serves | Prep Time | Cook Time


4 Yukon Gold potatoes, simmered in salted water until tender
4 ears corn, shucked, kernels cut from the cob
1 medium sweet onion, chopped
1 tablespoon olive oil
1 tablespoon unsalted butter
1 small zucchini, thinly sliced
salt and pepper to taste,
2 or 3 tablespoons white wine vinegar
Ancho chili powder
1 pound turbot fillets
2 tablespoons flour

Soften the onion in olive oil and butter over medium-low heat until translucent. Add the corn and zucchini and cook 3 or 4 minutes longer or until desired doneness. Chop the potatoes when cool enough to handle and layer onto the bottom of a large serving bowl. Sprinkle with vinegar, chili powder, salt and pepper. Top with corn mixture. Sprinkle the turbot with salt and pepper and then flour on both sides. Shake off excess. Sear in a hot pan coated with cooking spray about 60 seconds on each side then transfer to the serving bowl over the corn mixture.

Pairs Well With


Farmer's market delight with fresh seasonal ingredients. This comes together quickly and easily with no muss or fuss.

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

Disney's Tinker Bell Secret of the Wings Cookbook
By BakeSpace Fairies

6 Recipes

The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook

7 Recipes

Oreo Balls
Oreo Balls
Torta Cubana
Torta Cubana
Slutty Brownies
Slutty Brownies