Wild Whole Grilled Turbot ‘Guetaria’ Style

Wild Whole Grilled Turbot ‘Guetaria’ Style




Trim the side fins of the fish with scissors so that they don’t burn during cooking. Coat the fish with oil and plenty of salt and massage into the fish with your hands.

Place the turbot in a metal fish basket and place on a charcoal grill. The turbot has a white side and a dark side. Cook the dark side first for 11 minutes. Flip the fish over and cook the white side for 10 minutes.

Remove the turbot from the basket and slice down the centre. Use scissors or culinary tweezers to remove the central bone.



In a hot pan, add the olive oil, garlic and chillies. Pan fry until the garlic becomes golden, then add parsley, vinegar and salt. Cook for another minute to evaporate the vinegar.


To Serve

Pour the hot sauce on top of the deboned turbot. Sprinkle crispy garlic flakes over the fish and serve.

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