Grilled Turbot With Celery Leaf Salsa Verde Recipe

Name: Grilled Turbot With Celery Leaf Salsa Verde
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 whole turbot (about 3 lb. each), heads and fins removed, split in half along the backbone; 1 1/4 cups extra-virgin olive oil, divided; Kosher salt; 8 sprigs rosemary, divided; 1 1/2 cups finely chopped parsley; 1/2 cup finely chopped celery leaves; 1 garlic clove, finely grated; 1/2 lemon; 1/2 tsp. Aleppo-style or other mild red pepper flakes; Freshly ground black pepper; Aioli or store-bought mayonnaise (for serving)

Servings: persons

2 whole turbot (about 3 lb. each), heads and fins removed, split in half along the backbone
1 1/4 cups extra-virgin olive oil, divided
Kosher salt
8 sprigs rosemary, divided
1 1/2 cups finely chopped parsley
1/2 cup finely chopped celery leaves
1 garlic clove, finely grated
1/2 lemon
1/2 tsp. Aleppo-style or other mild red pepper flakes
Freshly ground black pepper
Aioli or store-bought mayonnaise (for serving)

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.
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.
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.
4
Transfer fish to a platter and serve with salsa verde and aioli.

754

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 whole turbot (about 3 lb. each), heads and fins removed, split in half along the backbone, 1 1/4 cups extra-virgin olive oil, divided, Kosher salt, 8 sprigs rosemary, divided, and more.

Yes, Grilled Turbot With Celery Leaf Salsa Verde falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Turbot With Celery Leaf Salsa Verde

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