Grilled turbot with a lemon butter sauce

Ingredients:

• 1/2 turbot per person, skin on and scaled

• Salt, pepper and dried oregano to taste

• 1 tbsp olive oil per person

• 2 cloves garlic, peeled and minced

• 1/2 cup dry white wine

• 1/4 cup fresh lemon juice

• 1 stick unsalted butter, at room temperature

  Instructions: 1. Preheat grill or oven to medium-high heat (400 degrees F). 2. Season the turbot with salt, pepper and oregano. Heat olive oil in a large skillet over medium-high heat. Add the fish to the skillet, skin side down, and cook for 4 to 5 minutes per side, until golden brown and cooked through. 3. Remove the fish from the skillet and set aside. Add garlic to the skillet and cook until fragrant. Add white wine and lemon juice and bring to a boil. Boil for 2 to 3 minutes, until reduced by half. 4. Reduce heat to low and add butter, whisking until melted. Return fish to the sauce and serve immediately.

Grilled turbot with a pesto sauce

Ingredients:

• 1 turbot (around 1.5 kg)
• 125 ml of olive oil
• 50 g of pine nuts
• 30 g of Parmesan cheese, finely grated
• 2 cloves of garlic
• Salt and pepper to taste
• A few basil leaves to garnish

Pesto sauce:

• 50g of basil leaves
• 20g of parsley leaves
• 25ml of olive oil
• The juice of half a lemon
• 1 clove of garlic, crushed

• Salt and pepper to taste

  Instructions:

• Preheat the grill or barbecue to a medium heat. If using a gas barbecue, make sure the flames are not too high as this will burn the fish.

• To make the pesto, place the basil and parsley in a food processor and blend until finely chopped. Add the olive oil, lemon juice, garlic and salt and pepper to taste and blend again until combined. Set aside.

• Score the skin of the turbot all over with a sharp knife. This will help it cook evenly and stop it from sticking to the grill or barbecue. Season generously with salt and pepper on both sides.4. Grill or barbecue for 8–10 minutes on each side, or until cooked through. Serve with a dollop of pesto sauce on top and some fresh basil leaves scattered over for decoration. Enjoy!

Grilled turbot with a dijon mustard sauce

Ingredients:

• 1 turbot fillet (170g)

• 2 tablespoons olive oil

• Salt and pepper

For the Dijon mustard sauce:

• 1/4 cup Dijon mustard

• 1 tablespoon white wine vinegar

• 1 shallot, finely chopped 2 tablespoons olive oil

Instructions:

1. Preheat the grill to medium-high heat.
2. In a small bowl, mix together the Dijon mustard, white wine vinegar and shallot. Season with salt and pepper, then set aside.
3. Brush the turbot fillet with oil and season with salt and pepper. Grill for 5-7 minutes per side, or until cooked through.
4. Serve with the dijon mustard sauce on the side.

Grilled turbot with a tomato herb sauce

Ingredients:

• 1 turbot, about 1.5 kg
• 2 tbsp. olive oil
• 6 tomatoes, diced
• 1 sprig of thyme
• 1/2 bunch of basil, leaves only
• 55 ml white wine
• sea salt and black pepper to taste

Sauce:

1. In a small saucepan over medium heat, simmer the diced tomatoes with the thyme and basil until the juices start to run. Add the white wine and season with salt and pepper to taste. Simmer for another 5 minutes until slightly thickened then set aside.

2. Preheat grill to medium-high heat. Brush both sides of the turbot liberally with olive oil and season with salt and pepper. Grill for 8-10 minutes per side, or until cooked through.

3. Serve grilled turbot with the tomato herb sauce on the side.

Grilled turbot with a garlic lime butter sauce

This recipe for grilled turbot is simple but delicious. The garlic lime butter sauce gives the fish a wonderful flavor.

Ingredients:

1 turbot fillet (about 1 pound)

1/4 cup butter, melted

2 cloves garlic, minced

1 teaspoon lime juice

salt and pepper to taste

Instructions:

1. Preheat grill to medium-high heat.
2. In a small bowl, mix together melted butter, garlic, and lime juice. Season with salt and pepper to taste. Set aside.
3. Place turbot fillet on the grill, skin side down. Grill for about 4-5 minutes per side, or until cooked through. 4. Serve grilled turbot with the garlic lime butter sauce spooned over top. Enjoy!