Name: Grilled Turbot with Celery Leaf Salsa Verde
Yield: 8 servings
Ingredients: 2 whole turbot (about 3 lb. each), heads and fins removed, split in half along the backbone; 1 1/4 cups extra-virgin olive oil, divided; Kosher salt; 8 sprigs rosemary, divided; 1 1/2 cups finely chopped parsley; 1/2 cup finely chopped celery leaves; 1 garlic clove, finely grated; 1/2 lemon; 1/2 tsp. Aleppo-style or other mild red pepper flakes; Freshly ground black pepper; Aioli or store-bought mayonnaise (for serving)

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Photo by Michael Graydon & Nikole Herriott, Prop Styling by Kalen Kaminski, Food Styling by Andy Baraghani

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.

Recipe information

Yield
8 servings

Ingredients

2 whole turbot (about 3 lb. each), heads and fins removed, split in half along the backbone

1 1/4 cups extra-virgin olive oil, divided

Kosher salt

8 sprigs rosemary, divided

1 1/2 cups finely chopped parsley

1/2 cup finely chopped celery leaves

1 garlic clove, finely grated

1/2 lemon

1/2 tsp. Aleppo-style or other mild red pepper flakes

Freshly ground black pepper

Aioli or store-bought mayonnaise (for serving)

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 1/2 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 3/4 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.