My husband brought home Turbot tonight and I cooked it - meuniere with a butter, thin lemon slice, parsley pan sauce. I thought it was terrible. I expected it to taste like sole or plaice. Instead, it was mealy and fell apart in my mouth. After a bit or two I stopped eating it - mostly because of the texture.
Is this how turbot is or could this have been bad? It was from a reputable shop, though I did get a bit more whiff of the fish as I opened it.
Any thoughts? Thanks!