Serves 3
25 min
Basque-Style Grilled Whole Turbot
Recipe GLPR7cedf973f4dce2
A classic Mediterranean preparation featuring a whole turbot grilled to perfection and finished with a bright white wine vinegar and olive oil emulsion. This simple yet elegant dish allows the delicate flavor of the fish to shine, with just salt and quality oil to enhance its natural taste. Ideal for serving 3 guests as an impressive main course.
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Ingredients
1 whole turbot (2 to 2½ pounds), gutted and cleaned
Kosher salt
½ cup extra-virgin olive oil
3 tablespoons white wine vinegar
Directions
Pat the whole turbot dry with paper towels. Season generously inside the cavity and all over the exterior with kosher salt. Let it rest for 5 minutes at room temperature.
Preheat your grill to medium-high heat (about 450°F or 230°C). Oil the grill grates well to prevent sticking.
Place the turbot directly on the hot grill grates. Grill for 7–8 minutes on the first side until the skin is lightly charred and crispy.
Carefully flip the turbot using two long spatulas or a fish turner. Grill the second side for another 7–8 minutes until the flesh is opaque and flakes easily when tested at the thickest part near the backbone. The internal temperature should reach 145°F (63°C).
While the turbot grills, whisk together the white wine vinegar and extra-virgin olive oil in a small bowl to create an emulsified vinaigrette. Season with salt to taste.
Transfer the grilled turbot to a serving platter. Drizzle the vinegar-oil mixture evenly over the fish and serve immediately.
