Basque-Style Grilled Whole Turbot Recipe
What do you need?
How to make?
1 whole turbot, about 2 1/2 pounds
1/4 cup extra-virgin olive oil
2 cloves garlic, minced
1 teaspoon smoked paprika
1 teaspoon freshly ground black pepper
1/2 teaspoon sea salt
3 tablespoons fresh lemon juice
2 tablespoons chopped fresh parsley
In a medium bowl, whisk together vinegar and 1/2 teaspoon salt. Whisking constantly, slowly drizzle in olive oil. Alternatively, place ingredients in a tightly sealing jar, seal, and shake vigorously until emulsified. Transfer vinaigrette to a container with a pourable spout, ideally a squeeze bottle , or a liquid measuring cup. Set aside.