Whole Turbot Recipe
grilled, in-house dry-aged seafood specialty
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Ingredients
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Whole Fish
Marinade & Finish
Grill / Cook Station
Method
Whole Fish
- 1
Inspect and Dry
Remove any remaining scales if present, and pat the turbot thoroughly dry inside and out with paper towels. Drying the skin helps achieve good char and prevents sticking to the grill.
- 2
Score (if needed)
If the turbot is larger than about 1.5–2 kg, make 3–4 shallow diagonal slashes through the skin on each side (about 1/4-inch deep) to help heat penetrate and to prevent the fish from curling on the grill. Do not cut into the flesh deeply.
- 3
Marinade & Finish
- 4
Prepare Marinade
In a small bowl combine remaining 3 tbs extra-virgin olive oil, fresh lemon juice, lemon zest, minced garlic and chopped parsley. Whisk to emulsify. This will be used as a finishing sauce and light marinade before grilling.
- 5
Light Marinade (optional)
Brush the marinade lightly over both sides of the turbot 15–20 minutes before grilling to infuse flavor. Do not soak—the fish should remain relatively dry for better char.
- 6
Grill / Cook Station
- 7
- 8
- 9
Grill the Turbot
Place the turbot directly on the hot, oiled grates, skin side down. Cook undisturbed for 6–8 minutes until the skin has good char and releases easily. Carefully flip the fish using two spatulas (or one spatula and tongs) and continue grilling flesh side down for an additional 5–8 minutes, or until the thickest part reads 125–130°F (52–54°C) for medium-rare to medium, or 140°F (60°C) if you prefer fully cooked. Total cook time will vary with fish size (approx. 12–18 minutes for a 1.5–2 kg turbot).
- 10
Baste and Rest
During the last 1–2 minutes of cooking, brush the grilled fish with the prepared herb-lemon marinade and/or melt small pats of the compound butter over the fish so it glazes. Remove the turbot from the grill and transfer to a large platter. Let rest for 5–7 minutes to allow juices to redistribute.
- 11