Grilled Turbot with Lemon, Capers and Parsley

Grilled Turbot with Lemon, Capers and Parsley

This Grilled Turbot with Lemon, Capers and Parsley recipe is a perfect way to enjoy this delicious white fish. Turbot is a firm, flavorful fish that holds up well to grilling. The tart lemon and caper sauce pairs perfectly with the delicate flavor of the turbot.

You will need:

-1 1/2 lbs. turbot fillets -1 lemon -1/4 cup capers, drained -1/4 cup parsley, chopped -3 tablespoons olive oil -salt and pepper to taste

To make:

  1. Preheat grill to medium-high heat.
  2. Cut lemon into thin slices. Reserve one slice for later.
  3. In a small bowl, combine capers, parsley, olive oil and salt and pepper to taste. Set aside.
  4. Place turbot fillets on the grill and cook for 3-4 minutes per side, or until cooked through. Grill lemon slices alongside the fish for 1 minute per side.
  5. To Serve: Drizzle grilled turbot with lemon caper sauce and serve with grilled lemon slice on the side

Grilled Turbot Salad with Fennel, Orange and Olives

grilled turbot, fennel, orange, olives

This Grilled Turbot Salad with Fennel, Orange and Olives is perfect for a light summer meal. The mild flavor of the turbot pairs perfectly with the sweetness of the orange and the briny flavor of the olives. This salad is easy to prepare and can be served either cold or at room temperature.

To prepare the salad, start by heating your grill to medium-high heat. Cut the fennel bulb in half and remove the core. Cut the fennel into thin strips and place them in a bowl. Peel the orange and cut it into thin strips. Add the orange to the bowl with the fennel. Add in the olives and toss everything together to combine.

Spray a piece of aluminum foil with cooking spray and place the turbot on top. Grill for about 8 minutes, or until it is cooked through. Remove from heat and let cool for a few minutes before slicing into thin strips.

Place the fennel mixture on a serving plate and top with sliced turbot. Serve immediately.

Grilled Turbot with Peach Salsa

Ingredients:

1 turbot fillet (6-8 oz)

olive oil

kosher salt

freshly ground black pepper

1 peach, diced

1/2 red onion, diced

2 tablespoons white balsamic vinegar

1 tablespoon honey

1 tablespoon chopped fresh parsley leaves

Instructions:

  • Preheat grill to medium-high heat.
  • Lightly coat turbot fillet with olive oil and season with salt and pepper.
  • Grill for 4-5 minutes per side, or until fish is cooked through.

meanwhile prepare salsa: In a medium bowl, combine diced peach, red onion, white balsamic vinegar, honey and parsley. Season with salt and pepper, if desired. Serve fish with salsa on the side.

Grilled Turbot with Chimichurri Sauce

Ingredients:

1 turbot, about 1.5 kg/3 lb

Chimichurri sauce:

2 cloves garlic, chopped 1 red onion, chopped 1 red bell pepper, cored, seeded, and chopped 1/4 cup (60 ml) red wine vinegar 1/4 cup (60 ml) olive oil 1 tablespoon chopped fresh oregano or thyme leaves 1 tablespoon smoked paprika Salt and freshly ground black pepper to taste Directions:

1) To make the chimichurri sauce, combine the garlic, onion, bell pepper, vinegar, oil, oregano or thyme leaves, smoked paprika salt and pepper in a blender or food processor and blend until smooth. 2) Preheat grill to medium-high heat. 3) Season the turbot with salt and pepper. Grill for about 8 minutes per side, or until cooked through. Serve with the chimichurri sauce.

Grilled Turbot with Tomato Basil Salad

Brought to you by: Chef Andrew

Ingredients:

  • 1 turbot file, 5-6 oz.
  • 2 Tbsp. olive oil
  • 1/2 cup grape tomatoes, quartered
  • 2 Tbsp. chopped fresh basil leaves
  • 1 Tbsp. white balsamic vinegar
  • 1 tsp. honey
  • Kosher salt and freshly ground black pepper, to taste Directions:
  • Preheat grill to medium high heat.
  • Drizzle olive oil over turbot file. Season with salt and pepper, to taste.
  • Grill for 4-5 minutes per side, or until fish is cooked through.
  • In a medium size bowl, combine grape tomatoes, chopped basil leaves, white balsamic vinegar, honey and salt and pepper, to taste. Serve grilled turbot with tomato basil salad. Enjoy!

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