Basque-Style Grilled Whole Turbot Recipe

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Turbot is a mainstay on the Spanish Basque coast and well-suited for grilling whole.

Thoroughly pat turbot dry with paper towels, and season dark-skin-side assertively with salt. Place turbot in grilling basket , and set over hot side of grill, dark-skin-side down. Cook until skin begins to blister slightly, about 4 minutes. Season white-skin side with salt, then flip fish over.Cook white-skin side until skin begins to blister slightly, about 4 minutes. While white-skin-side cooks, drizzle dark-skin side heavily with vinaigrette .

While turbot cooks, drizzle white-skin side heavily with vinaigrette . Remove turbot from grill and transfer to a large rimmed serving platter., reserving fins and head, and transfer fillets to serving plates; discard spine. Tilt serving platter towards you so that vinaigrette and juices from turbot pool at the bottom. Using a spoon, rapidly stir liquid as if whisking, until mixture thickens and emulsifies, 15 to 30 seconds. Spoon vinaigrette over fillets, and serve right away.

 

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also an extremely clean and useful fish in the kitchen.

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