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Whole Grilled Turbot


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I've been looking forward to trying this recipe for a while. Our local fishmonger opened up again last week and we managed to snag a beautiful whole turbot.  At just over 4lb it was a little larger than we needed for two but we were having date night and the sun was shining so no harm done!

 

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The recipe I'd read about on Serious Eats was for a Basque-style preparation: the fish is simply well seasoned with salt then grilled for around 4 minutes, flipped and basted with a simple vinaigrette then flipped and basted a couple more times.  In total it got 8 minutes on the thicker, dark side and 4 on the paler underside. As the fish was a bit bigger than the recipe it wasn't quite cooked through so I let it come up to temp in a very low oven - the grill was far too hot to allow this so it had to come indoors.  I aimed for 127F internal temp.

 

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Looking like a Neapolitan pizza base!

 

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Straight off the grill...

 

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...and into the oven.

 

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The remaining vinaigrette from the baste is spooned over the finished fish, as I carved it I mixed the juice from the turbot with the this to make a gorgeous silky sauce.  

 

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We served it with some cauliflower "bravas" - florets dredged in some paprika spiced flour and fried, topped with a smoke roasted tomato sauce and some alioli. All I can say is, WOW! A really memorable meal and probably the best fish I've ever cooked on my Joe... Maybe even the best fish I've cooked ever.

 

 

 

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It is, they live mostly in the northeast Atlantic I think. As they go, this is a small one - they can get huge, like 50lb plus. 
 

They have a gorgeous flavour, quite meaty but still really delicate, like an even more refined version of halibut. They’re relatively expensive (this one was around £40) but are great for a special meal - and with lockdown we aren’t exactly going out to eat much at the moment!  We could probably have fed three or four people with this one so not too ridiculous. 

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Truly lovely fish and what a great cook. I really like all the flounder type flat fish, Halibut, Turbot, Sole, firm but delicate with an amazing flavor. Yours was a gourmet level cook, fine job. Who needs to go out to a restaurant when you can cook like that at home. Just excellent. 

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On 5/31/2020 at 1:29 PM, Herman Munster said:

I used to haul fish Turbot  is like a mini Halibut (they look the same just smaller) Similar taste to Halibut .Herman

O good. I love Halibut. Thank you.

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