Grilled Turbot with Lemon and Herbs

This Grilled Turbot with Lemon and Herbs is a simple and healthy dish that is perfect for a summertime meal. Turbot is a firm, whitefish that grills easily and pairs well with a variety of flavors. In this recipe, we'll grill the fish with lemon and herbs for a light and refreshing dish.

Ingredients:

-1 lb. turbot or other whitefish

-1 lemon

-1 tbsp. olive oil

-1 tbsp. fresh parsley, chopped

-1 tbsp. fresh thyme, chopped

-1/2 tsp. salt

-1/4 tsp. black pepper

Instructions:

1. Preheat your grill to medium-high heat. be sure to oil the grates so that the fish doesn't stick.

   1. Cut the lemon into thin slices, discarding any seeds. 3. In a small bowl, combine the lemon slices, olive oil, parsley, thyme, salt, and pepper. 4. Place the fish on the grill and top with the lemon mixture. Grill for 5-7 minutes per side, depending on the thickness of your fish, until cooked through. 5. Serve immediately with grilled vegetables or other sides of your choice. Enjoy! Cooking time will vary depending on the thickness of your fish

Grilled Turbot Fillets with Garlic, Olive Oil and Basil

This recipe for grilled turbot fillets is easy to follow and the results are delicious! The key to keeping the fish moist is to use a marinade of olive oil, garlic and basil.

Ingredients: 4 turbot or other firm white-fleshed fish fillets (6-8 oz each) 1/4 cup olive oil 2 cloves garlic, minced 1 tablespoon chopped fresh basil leaves salt and pepper Directions: 1. In a large resealable bag, combine the olive oil, garlic and basil. Add the fish fillets, making sure they're coated with the marinade. Close the bag and refrigerate for at least 1 hour, up to 12 hours. 2. Preheat grill to medium-high heat. Thread the fish onto skewers (if using wooden skewers, soak in water for 30 minutes before using). Grill for 6-8 minutes per side, until cooked through. Season with salt and pepper to taste. Serve immediately.

Grilled Turbot with Tomato-Caper Relish

This easy grilled fish dish is perfect for any summer evening. The relish can be made ahead of time, so all you have to do when you're ready to eat is grill the turbot.

Ingredients:

1 lb. fresh turbot, scaled and cleaned

1 pint cherry tomatoes, halved

1 tbsp. capers, drained and rinsed

1/4 cup olive oil

2 cloves garlic, minced

1/2 tsp. salt

Freshly ground black pepper to taste

Instructions:

Grilled Turbot with Chive Butter

This recipe for grilled turbot with chive butter is a simple yet elegant dish that is perfect for any special occasion. The fish is marinated in olive oil and herbs, then grilled to perfection. A delicious buttery sauce with chives is served on top.

Ingredients:

-4 turbot fillets -1/4 cup olive oil -1 tablespoon chopped fresh rosemary -1 tablespoon chopped fresh thyme -1 tablespoon chopped fresh parsley -salt and pepper -1/2 cup (1 stick) unsalted butter -1/4 cup chopped fresh chives

Instructions:

1. Preheat grill to medium-high heat.
2. In a large bowl, combine olive oil, rosemary, thyme, parsley, salt and pepper. Place the turbot fillets in the bowl and coat evenly with the marinade. Let stand for 10 minutes.
3. Grill the fish for 5-7 minutes per side, or until cooked through.
4. In a small saucepan, melt butter over low heat. Stir in chives and salt and pepper to taste. Serve with grilled turbot fillets.

Honey and Soy glazed grilled turbot

The recipe we are going to show you today is for a honey and soy glazed grilled turbot. This dish is not only healthy, but it is also delicious.

Ingredients: -1 turbot (600g) -2 tbsp honey -2 tbsp soy sauce -1 tbsp vegetable oil -3 cloves garlic, minced -1 red chilli, finely sliced -1 lime, juiced -1/4 cup fresh cilantro leaves, chopped

To marinate the fish: In a large bowl or resealable bag, mix together honey, soy sauce, vegetable oil, garlic, chilli and lime juice. Add the turbot and coat in the marinade. Cover or seal and refrigerate for 1-2 hours.

To cook the fish: Preheat a barbecue or char grill to medium–high heat. Remove the fish from the marinade and discard any excess. Grill for 4–5 minutes each side until cooked through. Garnish with fresh cilantro leaves and serve immediately with steamed rice and greens if desired. Enjoy!