September 13th: Pan Seared Turbot with Vegetable Couscous
The presentation of the dish was amazing! I never had this type of fish before. Perhaps this is why...
Found on menus in the whitest of white-tablecloth restaurants, turbot (
I believe that is fancy speak to mean that turbot is expensive.
It had a very light flavor and the couscous complimented it quite nicely. Out of the things I had at this restaurant, known simply as The Steakhouse, this was definitely the best part of the four course meal.
Along with the fish, I had salad (which was very good, but the Red Wine Vinaigrette was a bit sweet). I passed on the clam chowder, since I am a fan of the white, and they only had the red with shrimp mixed in. Not only do I not eat the red chowder, but I only like shrimp in certain instances.
The apple dessert (which was also new for me), although tasty, was a bit rich after a few bites.
On the taste spectrum, the fish and the couscous was perfect.