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 notes

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Recipe notes

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