Grilled Turbot with Celery Leaf Salsa Verde
Succulent grilled turbot fillets served with a vibrant salsa verde made from fresh celery leaves, parsley, and garlic. The fish is gently cooked in foil packets with rosemary for maximum flavor and moisture.
Ingredients
- •2 whole whole turbot (about 3 lb. each), heads and fins removed, split in half along the backbone
- •1¼ cups extra-virgin olive oil
- •to taste Kosher salt
- •8 sprigs rosemary
- •1½ cups parsley
- •½ cup celery leaves
- •1 clove garlic
- •½ whole lemon
- •½ tsp Aleppo-style pepper flakes
- •to taste black pepper
- •to serve aioli
Cooking Instructions
- 1.
Prepare a grill for medium-low indirect heat (for a gas grill, leave one or two burners off; for a charcoal grill, bank coals on one side of grill). Tear off 4 large sheets of foil. Rub fish with 1/2 cup oil (2 Tbsp. per piece) and season with salt. Working one at a time, place a fillet in the center of a sheet of foil and top with 2 rosemary sprigs. Fold in short sides of foil over fish, then fold in long sides and roll edges together to seal.
15 min
- 2.
Place pouches on cool side of grill, cover grill, and cook fish, turning once, 20-25 minutes. Open a pouch to check fish. Flesh should be slightly opaque and the tip of a knife should slide through easily. Grill a little longer if needed.
25 min
- 3.
Meanwhile, combine parsley, celery leaves, and garlic in a medium bowl. Finely zest lemon into bowl, then squeeze in juice. Add red pepper flakes and mix in remaining 3/4 cup oil; season with salt and black pepper. Let salsa verde sit 10 minutes for flavors to come together.
15 min
- 4.
Transfer fish to a platter and serve with salsa verde and aioli.
5 min
