Grilled Turbot with Tandoori Masala Butter

This grilled turbot with tandoori masala butter is amazing!

I love grilled turbot and cook it on my barbecue several times every summer and even in the colder months when I'm craving it. Usually I cook it Mediterranean style but today I gave my turbot an Indian touch and I'm so glad I did.

Turbot has a really delicate flavour and texture so I didn't want to overpower what is already a delicious fish. With this grilled turbot recipe you the fish is the star and the spices and just a subtle flavouring that goes so well with it.

About this recipe.

The great thing about grilled turbot is that you really don't need to do much to make it taste incredible! Add too much marinade or try to get too fancy and you'll lose that delicate flavour and texture that turbot will naturally give you.

So when preparing the grilled turbot, I didn't want to marinate it at all. The tandoori flavour comes from the butter and tandoori masala that you baste over the fish just before grilling and during the cook.

How do you grill turbot to perfection?

You really need to be careful when cooking turbot. It's a meaty fish but not in the same category of meatiness as something like cod or halibut. It is also quite flaky in texture.

When grilling turbot over fire, you need to use a fish basket as it makes cooking easier. Then you literally place the turbot over the flames and turn it often. You don't simply leave it to cook as you would sea bass or sea bream but rather slowly cook both sides of the fish slowly by exposing it to the flame for short periods of time. 

Doing this, you will get a much better flavour and will not overcook the turbot which isn't good.

How do you build the fire for cooking the grilled turbot?

I recommend using good quality lump wood charcoal. I use Big K. The most important thing is that you use charcoal that has not been treated with lighter fluid as you will taste this in your fish. This is especially so with a fish like turbot!

When using lump wood charcoal, you don't need to wait for it to turn white as you would with briquettes. The fire is ready when it is uncomfortably hot to hold your hand two inches above cooking height for longer than two seconds.

How do you know you are purchasing fresh turbot?

Turbot isn't a fish you find at most supermarkets. At least not where I live. It's a wild fish and usually only available at fishmonger or larger supermarkets that have a fish counter. So you are likely to purchase good quality, fresh turbot but here are a few things to look for:

1.Eyes: Fresh turbot will have clear, bright, and slightly bulging eyes. Avoid fish with cloudy or sunken eyes, as this is a sign of aging.

2. Gills: The gills should be a vibrant red or pinkish colour. Dull or brown gills suggest the fish is past its prime.

3. Skin: Fresh turbot has shiny, moist skin with a natural sheen. Dull, dry, or discoloured skin can indicate it’s no longer fresh.

4. Flesh: When pressing lightly on the fish, the flesh should bounce back and feel firm, not soft or mushy.

5. Smell: Fresh turbot has a clean, briny smell that’s reminiscent of the sea. A strong or “fishy” odor is usually a sign it’s no longer fresh.

6. Clear Slime: A slight, clear mucus layer on the surface is normal and indicates freshness. However, if it’s sticky, cloudy, or has an unpleasant odor, it may not be fresh.

 

Step by step photographs.