Grilled turbot with a lemon and herb butter

This recipe for grilled turbot with a lemon and herb butter is a delicious and healthy way to cook fish. Turbot is a low-fat, high-protein fish that is also rich in omega-3 fatty acids, which are beneficial for your health.

Ingredients: 1 turbot fillet (approximately 1 pound) 1/4 cup melted butter 1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh thyme 1 tablespoon chopped fresh basil 1 teaspoon grated lemon zest 2 tablespoons lemon juice Salt and pepper, to taste

Instructions: 1. Preheat grill to medium-high heat. 2. In a small bowl, mix together melted butter, parsley, thyme, basil and lemon zest. 3. Season fillet with salt and pepper. Spread butter mixture over the top of the fish. 4. Grill for 6-8 minutes per side, or until fish is cooked through. Serve with lemon juice squeezed over top.

Grilled turbot with a tomato, olive and caper salsa

Ingredients: 1 turbot (about 1.5kg) 4 tablespoons olive oil, plus extra for greasing 8 ripe plum tomatoes, seeded and chopped 2 tablespoons capers, drained and rinsed 1 small garlic clove, finely chopped 3 tablespoons red wine vinegar 1 teaspoon caster sugar Finely grated zest of 1 lemon Sea salt and freshly ground black pepper 165g ready-to-eat pitted black olives, coarsely chopped Small handful of flat-leaf parsley leaves, chopped

  To serve:     8 lemon wedges       Method: 1. Preheat the oven to 220C/200C Fan/Gas 7. Grease a large nonstick baking sheet with a little oil. Rinse the turbot and pat dry with kitchen paper. Cut 3 or 4 deep slashes into the skin of each side of the fish. Heat 2 tablespoons of the oil in a large frying pan over a medium-high heat. Add the fish to the pan and fry for 2–3 minutes until golden brown all over. Transfer to the prepared baking sheet. 2. In a bowl, mix together the tomatoes, capers, garlic, vinegar, sugar and lemon zest. Season well with salt and pepper. Spoon the salsa over the fish and scatter over the olives. Bake in the oven for 12–15 minutes until cooked through (depending on the thickness of your turbot). Scatter over some chopped parsley before serving with lemon wedges.  

Grilled turbot with a creamy dill sauce

This grilled turbot dish is perfect for a summer meal. The fish is marinated in a mixture of olive oil, lemon juice, and herbs, then grilled to perfection. A creamy dill sauce accompanies the fish, providing a refreshing contrast to the crispy skin.

Ingredients:

-1 turbot fillet (about 1 lb.) -1/4 cup olive oil -2 tablespoons lemon juice -1 tablespoon chopped fresh parsley -1 tablespoon chopped fresh dill -1 teaspoon dried thyme -Salt and pepper For the sauce: -1/2 cup sour cream -2 tablespoons chopped fresh dill -1 tablespoon lemon juice -Salt and pepper

Instructions: 1. In a large bowl, combine the olive oil, lemon juice, parsley, dill, thyme, salt, and pepper. Add the turbot and coat well. Marinate for at least 30 minutes or up to 2 hours. 2. Preheat grill to medium high heat. Grill the fish for 8-10 minutes per side, or until cooked through. 3. In a small bowl, whisk together the sour cream, dill, lemon juice, salt, and pepper. Serve with the grilled turbot.

Grilled turbot with soy and ginger dipping sauce

Ingredients:

-1 turbot (or any other firm white fish), about 2 lbs -2 tablespoons olive oil -Salt and pepper to taste -For the dipping sauce: -1/4 cup soy sauce -1 tablespoon rice vinegar -1 tablespoon honey -1 teaspoon grated ginger -1 clove garlic, minced

Instructions:

1. Preheat your grill, or heat a heavy skillet on the stove over medium-high heat. Coat the fish in olive oil, generously salt and pepper it, and place it on the grill or in the skillet. Cook for 4-5 minutes per side, until opaque throughout.
2. To make the dipping sauce, mix together all of the ingredients in a small bowl. Serve alongside the grilled fish.

Grilled turbot with garlic, lemon and parsley

Ingredients: 1 turbot, about 1 kg juice of 2 lemons 4 cloves garlic, peeled and thinly sliced 2 bunches of parsley, leaves only extra-virgin olive oil salt and freshly ground black pepper

Preparation: 1. Preheat the grill to medium-high. 2. Rinse the turbot and cut into 4 equal portions. 3. In a small bowl, mix together the lemon juice, garlic and parsley. Season with salt and pepper to taste. 4. Place the fish on the grill and brush with the lemon mixture. Grill for about 8 minutes, turning once, until cooked through. 5. Serve immediately with some of the lemon mixture remaining on top.