How to make
The so-called Lourdes water is basically a mixture of olive oil, citrus juice and vinegar and is used to hydrate and flavor various fish, most often white fish.
To prepare turbot by this method is very easy. I chose grapefruit and lime as a combination of citrus, but with orange and lemon, for example, it would also be a very good choice. Of course, only one or a combination of more than two citrus fruits can be used.
Mix all of the products for the Lourdes water and spread them abundantly on the fish. In this case, to absorb better, it is good to remove the fillets from the turbot, by removing the head, central bone and tail (use them for delicious broths and soups). It is best to ask them to do this for you at the fish shop.
The fillets should stand for 30 minutes to flavor, then they are placed with the dark skin down on a piece of aluminum foil, which is sprinkled with coarse sea salt and olive oil and then they are placed on the grill.
Grill them at a high temperature for about 6-7 minutes on each side, depending on the thickness and from time to time the fish is smeared with more of the mixture.
It can be done without the foil, but in my opinion this way the juices are better preserved.
The prepared turbot fillets are served drizzled with the remaining Lourdes water and sprinkled with lightly fried garlic slices and chopped parsley.
Enjoy your meal!
