Grilled Turbot with Celery Leaf Salsa Verde
This recipe originally called for enveloping the fish in fig leaves. They permeate the flesh, giving it a nutty flavor, and serve as both a shield to protect the flesh and a beautiful platter. But we've simplified things so you can grill the fish in a foil packet. Don’t fret if you can’t find turbot. Look out for other flatfish such as Dover sole or flounder. For a long, lazy lunch menu serve this fish alongside sea bream crudo, tomatoes and haricots verts, handmade malfatti, and tiramisù with cookies.
Ingredients
8 servings
2
1¼
8
1½
½
1
½
½
Preparation
Step 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 ½ 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.
Step 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.
Step 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 ¾ cup oil; season with salt and black pepper. Let salsa verde sit 10 minutes for flavors to come together.
Step 4
Transfer fish to a platter and serve with salsa verde and aioli.