Mooli Methi Turbot Recipe

Prepare grated mooli

Peel and coarsely grate the daikon (mooli). Place grated mooli in a clean kitchen towel or fine sieve and press firmly to remove excess liquid. You want the grated daikon moist but not dripping — about 1/4 cup of liquid removed.

Blanch methi (optional to reduce bitterness)

Bring a small pot of water to a simmer. Add the chopped methi leaves for 15–20 seconds, then immediately drain and shock in ice water. Squeeze out excess water and coarsely chop. (If you prefer raw methi flavor, skip this blanch step.)

Make the marinade

In a bowl, combine the whisked yogurt, ginger paste, garlic paste, lemon juice, turmeric, ground coriander, ground cumin, red chili powder, kosher salt, black pepper and 1 tablespoon olive oil. Stir until smooth and slightly loose in consistency.

Combine mooli and methi into marinade

Fold the squeezed grated mooli and the prepared methi leaves into the yogurt marinade until evenly coated.

Marinate the turbot

Pat the turbot fillets dry with paper towels. Lightly score the skin side with 2–3 shallow diagonal cuts. Place the fillets skin-side down in a shallow dish and spread half of the mooli–methi marinade over each fillet, reserving the remaining mixture for coating later. Cover and refrigerate for 20–30 minutes (no more than 1 hour).

Prepare vegetable bed

While the fish marinates, heat 1 tablespoon of the ghee or oil in a medium nonstick or cast-iron skillet over medium-low heat. Add the sliced shallot and cook gently for 3–4 minutes until translucent but not browned. Add the slit green chili (if using) and chopped spinach or extra methi; sauté 1–2 minutes until wilted. Season lightly with a pinch of salt. Remove vegetables to a plate.

Finish garnish

Zest the lemon and chop cilantro. Combine lemon zest and cilantro and set aside to sprinkle over the finished fish. Keep the reserved marinade nearby for basting.

Preheat and sear

Heat the remaining 1 tablespoon ghee (or neutral oil) and 1 tablespoon olive oil in the same skillet over medium-high heat until shimmering but not smoking. Pat excess marinade off the skin and place the fillets skin-side down in the pan. Press gently with a spatula for 20 seconds to ensure good contact so the skin crisps evenly.

Crisp skin and cook

Cook skin-side down for 3–4 minutes without moving, until the skin is crisp and releases easily. Reduce heat to medium-low. Spoon 1–2 tablespoons of the reserved mooli–methi marinade over the flesh side of each fillet, then add 2–3 tablespoons water to the pan and immediately cover with a tight-fitting lid. Steam for 3–4 minutes (depending on fillet thickness) until fish is opaque and flakes easily with a fork. Internal temperature should reach about 125–130°F (52–54°C) for moist turbot.

Finish and rest

Remove the lid and transfer fillets to the plate with the sautéed shallot and greens. Spoon any pan juices and remaining marinade over the fish. Allow the fish to rest 2 minutes; during this time the residual heat will finish cooking and the juices will redistribute.

Plate and garnish

Divide the vegetable bed between two plates, place a fillet on top of each, and drizzle with 1 teaspoon extra virgin olive oil. Sprinkle the lemon–cilantro garnish over the fish and serve with lemon wedges on the side.