Grilled Turbot with Lobster Cream Sauce

Ingredients: 4 6-ounce turbot fillets 1/2 teaspoon salt 1/4 teaspoon black pepper 1 tablespoon olive oil 2 cups heavy cream 1/4 cup lobster bisque or stock 1 tablespoon minced fresh parsley 1 teaspoon grated lemon zest Lobster claws, for garnish (optional) Instructions:

Preheat a grill to medium-high heat. Sprinkle the turbot fillets with salt and black pepper. Heat the olive oil in a large skillet over medium high heat. Add the fillets to the pan and cook for 3 minutes per side, until golden brown.

Meanwhile, in a small saucepan, heat the cream and lobster bisque over medium heat until simmering. Stir in the parsley and lemon zest. Keep warm. Serve the grilled turbot fillets with the lobster cream sauce and lobster claws, if desired.

Grilled Turbot with Lemon-Caper Vinaigrette

This grilled turbot recipe is perfect for a summer dinner party. The lemon-caper vinaigrette give the fish a bright, zesty flavor that pairs perfectly with the smoky grill flavor.

Ingredients:

-1 turbot fillet (about 1 pound) -1 tablespoon olive oil -Kosher salt -Freshly ground black pepper -2 tablespoons capers, rinsed and drained -1/4 cup freshly squeezed lemon juice -1/4 cup white wine vinegar -1 teaspoon Dijon mustard -1 garlic clove, minced -1/4 cup extra virgin olive oil -Lemon wedges, for serving

Instructions:

 1. Preheat grill to medium high heat.   2. Brush turbot fillet with olive oil and season with salt and pepper.  3. Grill for about 4 minutes per side, or until cooked through.     4. In a small bowl, whisk together capers, lemon juice, white wine vinegar, Dijon mustard and garlic clove.     5. Whisk in extra virgin olive oil until vinaigrette is smooth.     6. Serve grilled turbot with lemon wedges and vinaigrette on the side.  

Grilled Turbot with Chimichurri Sauce

The recipe for Grilled Turbot with Chimichurri Sauce is a quick and easy way to prepare a healthy and delicious seafood dish.

Ingredients: 3 tablespoons olive oil 1 pound turbot fillets salt and pepper to taste 1/2 cup chimichurri sauce, recipe follows Directions: 1. Preheat the grill to medium-high heat. 2. In a shallow dish, combine the olive oil, salt, and pepper. Add the turbot fillets, making sure each piece is well coated. 3. Grill the turbot for 4-5 minutes per side, or until cooked through. 4. Serve with the chimichurri sauce on the side. Chimichurri Sauce: 1/2 cup chopped fresh cilantro 1/4 cup chopped fresh parsley 3 cloves garlic, minced 1 teaspoon dried oregano 1/4 teaspoon red pepper flakes 3 tablespoons extra-virgin olive oil 2 tablespoons white balsamic vinegar salt and black pepper to taste

Grilled Turbot with Beurre Blanc

Ingredients: -1 turbot filet, about 1-1.5 lbs -2 tablespoons olive oil -1 lemon, juiced -1 tablespoon butter -1 cup dry white wine -3 tablespoons shallots, diced -1 teaspoon fresh thyme leaves -Sea salt and black pepper to taste -For the beurre blanc: -6 tablespoons butter, chilled and diced -1/4 cup dry white wine -1 lemon, juiced -Sea salt and black pepper to taste

Instructions:

Preheat grill to medium high heat.

In a small bowl, combine olive oil, lemon juice, butter, wine, shallots and thyme. Season with salt and pepper to taste.

Brush the mixture liberally over the turbot filet. Grill for about 4 minutes per side, or until desired doneness is reached.

Meanwhile, prepare the beurre blanc. In a small saucepan over low heat, melt the butter. Stir in the wine and lemon juice and season with salt and pepper to taste. Serve the grilled turbot filet with the beurre blanc sauce on the side. Enjoy!

Grilled Turbot with Basil Pesto

Ingredients: - 1 turbot, about 1.5 kg, scaled and gutted - 2 bunches of fresh basil - 2 cloves of garlic - 75 ml olive oil - 50 g pine nuts - 25 g Parmesan cheese - salt and pepper to taste

Pesto: - 100 ml olive oil - 50 g fresh basil - 2 cloves of garlic - 25 g pine nuts - Parmesan cheese to taste - salt and pepper to taste