How to make
Light the grill and waiting for the coals to smolder. It is highly recommended that the charcoal are from wood and if it is oak, even better. This will give an additional aroma to the turbot and the aromas of the sea and the forest will merge.
Place the grill (greased) in the middle position or slightly below the middle if you like slightly burnt edges. It is best to use a double grill with a handle in which you can pinch the fish to make flipping easier.
Remove the entrails from the fish and wash and dry it. Since we're using a large turbot for the grill, cleaning can be a difficult task, so you may want to ask to have it done at the fishing store where you purchased it.
Grill the seafood whole for 10 minutes on each side. It depends on the size of the turbot, so it is good to monitor it. If yours is small, be sure to reduce the cooking time, so that it doesn't dry out. Also keep in mind that once removed from the heat, the fish will continue to cook while still hot.
After turning once, make the sauce, which will be used to pour it with. To do this, heat the butter and olive oil and drop the bay leaf and the chili pepper into them. Put the garlic in slices and fry it briefly. Pour the wine and wait for it to reduce by half, then remove it from the heat and pour the vinegar, salt, black pepper and chopped parsley. You can change up the quantities according to your taste.
Place the finished grilled fish on a large platter and pour the warm sauce over it, by removing the bay leaf.
This is a favorite method of mine for serving any grilled white fish and with the elements of the sauce, I keep experimenting, by adding or substituting something each time and sharing it with you!
Enjoy your meal!
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