Halibut and Turnips (Hamersley's Bistro)

• 7 tablespoons olive oil
• Ground black pepper to taste
• 1/4 teaspoon cardamom
• 1/4 teaspoon turmeric
• 1/2 teaspoon salt, optional
• 1/2 teaspoon coriander
• Juice of 1/2 lemon
• 4 six-ounce halibut fillets
• 2 leeks, thinly sliced
• 2 medium-size turnips, peeled and cut into the size of walnut halves
• 2 shallots, thinly sliced
• 2 cloves garlic, thinly sliced
• 1 teaspoon dried thyme
• 2 tablespoons raisins
• 1/2 cup dry white wine
• 1/2 cup fish or chicken stock
• 1/4 teaspoon Dijon-style mustard

1. Combine 6 tablespoons olive oil, pepper, cardamom, turmeric, salt, coriander and juice of half a lemon and marinate fish in this mixture for 10 minutes.
2. Heat pan for fish and add remaining 1 tablespoon of olive oil.
3. Saute leeks, turnips, shallots, garlic, thyme, raisins.
4. Toss and cook over high heat for about 5 minutes to soften.
5. Drain marinade from fish and reserve.
6. Add fish, wine and stock to turnip mixture; cover and bring to boil.
7. Reduce heat and simmer fish 8 to 10 minutes, depending on thickness of fish.
8. Remove fish and vegetables and keep warm.
9. Reduce liquid in pan to 1/2 cup.
10. Whisk in mustard.
11. Remove from heat and vigorously whisk in 4 tablespoons of reserved marinade mixture until thickened.
12. Adjust seasoning and serve over fish and vegetables.

olive oil, ground black pepper, cardamom, turmeric, salt, coriander, lemon, leeks, walnut halves, shallots, garlic, thyme, raisins, white wine, fish, mustard

Taken from cooking.nytimes.com/recipes/3581 (may not work)