Grilled Turbot with Citrus, Fennel and Olives

1. Preheat grill to medium-high heat.
2. Place turbot fillets on preheated grill and grill for about 4 minutes per side, or until fully cooked.
3. In the meantime, mix together the juice of 2 oranges, 2 tablespoons of olive oil, 1 tablespoon of fennel seeds, and a pinch of salt and pepper in a small bowl.
4. Once the turbot is cooked, remove from the grill and brush with the citrus mixture.
5. Garnish with olives and serve immediately.

Grilled Turbot with Apple and Fennel Salad

This grilled turbot with apple and fennel salad recipe is a delicious, easy way to prepare this mild, firm white fish. The sweetness of the apple and the licorice flavor of the fennel are a perfect complement to the delicate flavor of the turbot.

Ingredients: 1 turbot fillet (6-8 oz), skin on 1 tbsp olive oil Salt and pepper 1 small Granny Smith apple, cored and diced 1/2 bulb fennel, diced 2 tbsp white balsamic vinegar 1 tbsp honey 1 tbsp Dijon mustard 3/4 cup chopped fresh parsley Instructions: 1. Preheat your grill to medium-high heat. 2. Drizzle the turbot with olive oil and season generously with salt and pepper. Grill for 6-8 minutes per side, or until cooked through. 3. In a large bowl, mix together the apple, fennel, white balsamic vinegar, honey, Dijon mustard and parsley. Season to taste with salt and pepper. 4. Serve the grilled turbot with the apple and fennel salad on the side.

Lemon and Herb Grilled Turbot

The mild, delicate flavor of turbot pairs perfectly with the bright flavors of lemon and herbs in this grilled fish dish.

Ingredients:

-1 turbot fillet, about 1 inch thick -Extra-virgin olive oil -Fine sea salt -Freshly ground black pepper -1 lemon, quartered -1 tablespoon chopped fresh parsley leaves -1 tablespoon chopped fresh thyme leaves -1 garlic clove, minced -1/2 cup chicken stock or dry white wine -1 tablespoon unsalted butter, at room temperature Preparation: 1. Preheat grill to medium heat. Position grill rack 4 to 6 inches from heat source. 2. Season both sides of turbot fillet with olive oil, salt, and pepper. Grill for 3 to 4 minutes per side, until just cooked through. (If using a charcoal grill, you may need to move the fish around occasionally so it doesn't stick.) Transfer to a serving platter.

1. In a small saucepan over medium heat, bring lemon quarters, parsley, thyme, garlic, chicken stock or white wine, and butter to a simmer. Cook for 2 to 3 minutes until slightly reduced. Spoon over grilled turbot and serve immediately.

Grilled Turbot with Tomato Salsa

A grilled turbot fillet is delicious and elegant, but when topped with a fresh, brightly flavored tomato salsa, it becomes something special. This recipe is easy enough for a quick weeknight meal, yet impressive enough for company.

Ingredients:

-1 turbot fillet (approximately 1 pound) -1/2 teaspoon garlic powder -1/4 teaspoon paprika -1/4 teaspoon salt -1/4 teaspoon black pepper -2 tablespoons extra virgin olive oil -1/2 cup chopped tomatoes -1 small jalapeño pepper, seeded and finely chopped -2 tablespoons chopped fresh cilantro -1 tablespoon freshly squeezed lime juice -Salt and pepper, to taste

Instructions:

Preheat grill to medium high heat. Sprinkle garlic powder, paprika, salt and pepper over both sides of the turbot fillet. In a small bowl, whisk together olive oil, tomatoes, jalapeño pepper, cilantro and lime juice. Season to taste with salt and pepper. Grill the fish for about 4 minutes per side, or until cooked through. Transfer to a serving platter and top with the tomato salsa. Serve immediately.

Grilled Pinwheel Fillets of Turbot

This recipe for grilled pinwheel fillets of turbot is easy and quick to make. The fish is marinated in a mixture of extra-virgin olive oil, garlic, and lemon juice, then rolled up and secured with wooden skewers. It's best if you can find turbot or any other thin, white-fleshed fish for this recipe, but if all you can find is thicker fish, just cut it into 1-inch wide fillets before marinating.

Ingredients:

-1/2 cup extra-virgin olive oil -1/4 cup fresh lemon juice -3 cloves garlic, minced -1 teaspoon dried oregano -1/2 teaspoon salt -Freshly ground black pepper to taste -4 thin skinless fillets of turbot or other thin, white-fleshed fish (about 8 ounces total) -4 skewers (if using wooden skewers, soak in water for 30 minutes before using) Directions:

1) In a small bowl, whisk together the olive oil, lemon juice, garlic, oregano, salt, and pepper. Place the fish fillets in a large resealable bag or container and pour the marinade over them. Marinate for at least 30 minutes or up to several hours. If using wooden skewers, soak them in water for 30 minutes before using.

2) Preheat your grill to medium heat. Grill the fish for 3 to 4 minutes per side, or until cooked through. Serve immediately.