| LEMON TURBOT |
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8 servings1/4 cup CRISCO all-vegetable shortening or 1/4 CRISCO stick 2 medium onions, peeled and sliced 2 pounds fresh or frozen turbot or other fish fillets 1 teaspoon salt 1/4 teaspoon pepper 8 tomato slices 8 lemon slices 1 bay leaf 2 tablespoons lemon juice Melt Crisco in a large skillet. Stir in sliced onions and cook over medium heat until tender. Thaw turbot if frozen and pat dry. Cut turbot into 8 slices and arrange over onions in skillet. Sprinkle with salt and pepper. Place a tomato slice over each piece of turbot and top with lemon slice. Add bay leaf; drizzle lemon juice over all. Simmer covered for 10 to 15 minutes or until fish flakes easily. Remove fish with slotted spoon to a serving platter. |
