Grilled Turbot Portuguese Style: A Guide to Cooking This Exquisite Fish
Turbot is a prized flatfish known for its delicate, buttery flavor and firm, yet tender texture. Highly regarded in European cuisine, especially in Portuguese and Spanish gastronomy, turbot is a fantastic choice for grilling due to its meaty structure and high collagen content, which helps it retain moisture and flavor when cooked over an open flame. Our family loves Turbot, or Pregado as it is known in Portugal, and our favorite cooking method is on the grill. The intense heat of the grill develops a beautiful char on the fish, while drizzling or spray white wine and olive oil during the cooking process infuses the fish with subtle acidity, grilled Turbot Portuguese style is truly exquisite.
Choosing the Right Turbot
When selecting a turbot, look for fish with bright, clear eyes and moist, firm flesh. A whole turbot, preferably between 2-4 pounds, is ideal for grilling. Fresh turbot should have a mild ocean scent and a glistening sheen.
Essential Equipment for Grilling Turbot Portuguese Style
To achieve the perfect grilled turbot, having the right equipment is crucial:
- A charcoal or gas grill: Charcoal imparts a smoky flavor, while gas provides more precise heat control.
- A fish basket or grill grate: Helps prevent the delicate flesh from sticking and breaking apart.
- Grill gloves or oven mits: Use to turn over the fish grate during cooking.
- Basting brush or spray bottle: Useful for applying white wine and olive oil.
Wine Pairings for Grilled Turbot Portuguese Style
Turbot’s mild yet rich flavor pairs beautifully with a variety of white wines:
- Chablis: A crisp, mineral-driven Chardonnay from Burgundy that enhances the fish’s natural brininess.
- Albariño: A Spanish white wine with bright acidity and citrus notes that complement grilled seafood.
- Vermentino: A fresh and aromatic Italian wine that balances the richness of grilled turbot.
- White Rioja: A fuller-bodied option with light oak aging, adding complexity to the pairing.
- Vinho Verde: A light and slightly effervescent Portuguese wine with vibrant acidity, making it a refreshing match for grilled turbot.
Final Thoughts
Grilled turbot is a simple yet luxurious dish that highlights the best qualities of this premium fish. With the right equipment and preparation you can create a gourmet seafood experience at home. Whether enjoyed on a summer evening or as part of a special occasion meal, turbot is sure to impress with its refined taste and versatility.
Do you love eating fish? Check out these other great fish recipes:
- Oven-Roasted Brill with Mediterranean Vegetables: Fresh Fish for Gatherings
- Baked Dorada: A Simple and Delicious Seafood Delight
- Baked Turbot Fish
Grilled Turbot Portuguese Style
Ingredients
- 2-4 lb turbot, 1-2 kg, cleaned
- olive oil
- white wine, vinho verde, alvarinho, or similar portuguese or spanish white wine
- salt, diamond crystal or sea salt
Equipment
- 1 fish grill cage Weber grills
- 1 spray bottle or basting brush
- 1 grill charcoal or gas
- 1 pair of grill gloves or oven mits
- 1 baking sheet large enough to hold the fish grill cage
- 1 spatula
Instructions
- Season the turbot with salt on both sides and inside its cavity.
Drizzle olive oil over both sides of the turbot and spread with a basting brush or your hands for even coverage.- Start up your grill and heat to 225C/435F to 250C/475F.
- Mix 1/4 cup of wine and 2 tbsp of olive oil in a small spray bottle or dish.
Place the turbot in the fish grill cage and close the cage around it.
Once the grill is at temp place the fish cage on a hot part of the grill with the top of the fish placed downward on the grill (bottom of the fish should be facing up.- Grill for 7 minutes.
Flip the fish over and spray or brush the wine olive oil mixture on the fish. Be careful of flare-ups.- Grill for 7 minutes.
- Flip the fish over one more time and spray or brush the wine olive oil mixture on the fish. Be careful of flare-ups.
- Grill for 7 minutes.
- If your fish is around 2-3 pounds (1-1.5kg) it is likely done. If the fish is larger it may require some additional time. The fish is done when the skin is well browned, with char spots, and starts to split slightly. If the fish needs more time, flip it over an additional time and cook for 5-7 minutes. A 4 pound (2kg) Turbot may need total cooking time of 25-30 minutes.
Once the fish has cooked through remove the fish off the grill onto the baking sheet.- Let the fish rest for a few minutes. Then open the fish cage gently and with a spatula work to slowly release the fish cage from the fish skin working to minimize any tearing.
To Serve the Turbot
- The Turbot has 4 filets, two on the top and two on the bottom, split by the spine on each side. Using a spoon or spatula start cutting along the spine and follow along the outer edge of the fish. Then use the spatula to get underneath the filet moving from spine to the edge of the fish to release the filet. Repeat with each filet. Pro-tip, the cheeks are excellent as well. Use a spoon to scoop these delicious pieces out.
