Grilled Turbot Tangerine
While many Fish recipes focus on baking or frying, the Turbot has a firm texture that works quite well on the grill. This Turbot recipe is flavored by tangerines, scallions and fresh herbs. Quite delicious and more healthy than frying.
4 Turbot filets (6 to 7 ounces)
Juice and zest from two tangerines
2 tablespoons dry white wine
3 tablespoons extra virgin olive oil
1 teaspoon fresh rosemary
1/2 teaspoon fresh thyme
1/4 teaspoon course ground black pepper vegetable cooking spray
2 tablespoons minced scallions
2 tablespoons red bell peppers (diced)
fresh herbs to garnish
Prepare the citrus marinade, zest both tangerines and mince fine. Combine the zest, olive oil, juice from one tangerine, white wine, herbs and course ground black pepper in a small bowl and mix well. Place the four Turbot filets in a shallow dish and pour the marinade over the fish, marinade for two hours. Pour the marinade off the fish and into a small bowl and reserve for basting. Clean the grill well before getting it hot, this will help insure the fish will not stick while cooking. Start with a grill brush and remove any burnt on material. After words with an old towel that has been slightly oiled with plain vegetable oil rub the grill down. This is what chef's call "seasoning the grill". Preheat the grill for 5 minutes over high heat. Once the grill is very hot reduce the flames to a medium setting and grill the Turbot filets for 4 to 5 minutes on each side or until the fish as reached an internal temperature of 145 degrees. (Chef Mike pulls the fish off at 118º and covers them with foil (or leaved them in the foil pouch for about 5 minutes.) Garnish with the fresh herbs of your choice. This fish entree works very well in the summer time with cous cous or a boiled baby red potato and grill vegetables.
Chef Fred's tip.... These can be done in foil pouches on the grill to save time and to preserve a wonderful, flavorful Au-Joust that can be poured on the served fish. ...