GRILLED TURBOT WITH CELERY LEAF SALSA VERDE
A simple summer recipe: just 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.
Provided by @MakeItYours
Number Of Ingredients 11
Steps:
- 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.
- 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.
- 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.
- Transfer fish to a platter and serve with salsa verde and aioli.
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