The delicious Turbot pictured here was prepared by one of our amazing Four Star customers and home chefs, Sean O.
Sean tells us ... "Grilled turbot with just a little lemon, olive oil and salt…tasty, delicate and moist!"
You can also enjoy tasty, delicate, and moist Turbot at home.
Inspired by Sean's cooking adventures, below is a recipe from our Four Star chefs to help you recreate this seafood masterpiece in your very own kitchen.
- 2 fresh turbot fillets (about 6-8 ounces each)
- 1 lemon
- 2 tablespoons extra-virgin olive oil
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Fresh parsley, for garnish (optional)
Prepare the Turbot Fillets:
- Start by ensuring that the turbot fillets are clean and patted dry with paper towels. This will help the fillets achieve a nice sear when grilled.
Preheat the Grill:
- Preheat your grill to medium-high heat. If using a charcoal grill, allow the coals to become hot and covered with white ash. If using a gas grill, preheat to medium-high heat (about 400-450°F/200-230°C).
Prepare the Lemon-Olive Oil Marinade:
- In a small bowl, zest the lemon and then juice it. Combine the lemon zest, lemon juice, and extra-virgin olive oil. Mix well. This will be your simple and flavorful marinade.
Marinate the Turbot:
- Place the turbot fillets on a plate or in a shallow dish. Drizzle the lemon-olive oil marinade over the fillets, ensuring they are evenly coated. Sprinkle with a pinch of kosher salt and freshly ground black pepper. Allow the turbot to marinate for about 10-15 minutes at room temperature. This short marination time helps infuse the fish with flavor without over-marinating and altering its delicate texture.
Prep the Grill Grates:
- Brush the grill grates with a bit of oil to prevent sticking. If you have a grill basket or grill mat, you can also use those to prevent the fillets from sticking to the grill.
Grill the Turbot:
- Place the turbot fillets on the preheated grill, skin-side down. Close the grill lid and cook for approximately 3-4 minutes per side, or until the fish easily flakes with a fork and has a nice grill mark. Be gentle when flipping the fish to avoid it falling apart.
- Carefully remove the grilled turbot from the grill and transfer it to a serving platter. Drizzle any remaining lemon-olive oil marinade over the fillets. Garnish with fresh parsley if desired.
- Serve your grilled turbot immediately with your choice of side dishes, such as a fresh green salad or roasted vegetables. The turbot should be moist, tender, and bursting with the flavors of lemon, olive oil, and a hint of salt.
This simple recipe highlights the delicate flavor and texture of turbot, allowing it to shine with just a few key ingredients. Enjoy your tasty, moist, and perfectly grilled turbot!