Best 3 Grilled Turbot With Celery Leaf Salsa Verde Recipes

Grilled turbot with celery leaf salsa verde is an exquisite dish that combines the delicate flavor of turbot with the bright and tangy flavors of a salsa verde made with celery leaves. The salsa verde is a vibrant green sauce made with fresh celery leaves, capers, anchovies, parsley, and olive oil. This dish is easy to make and it is a perfect way to enjoy fresh turbot.

Here are our top 3 tried and tested recipes!

GRILLED TURBOT WITH CELERY LEAF SALSA VERDE

Grilled Turbot with Celery Leaf Salsa Verde image

Don't fret if you can't find turbot. Look out for other flatfish such as Dover sole or flounder.

Provided by Ignacio Mattos

Categories Bon Appétit Dinner Seafood Fish Rosemary Grill Grill/Barbecue Parsley Celery Quick and Healthy Wheat/Gluten-Free

Yield 8 servings

Number Of Ingredients 11

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)

Steps:

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.
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.
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.
Transfer fish to a platter and serve with salsa verde and aioli.

GRILLED LAMB WITH SALSA VERDE

Grilled Lamb with Salsa Verde image

Provided by Giada De Laurentiis

Categories main-dish

Time 1h25m

Yield 8 servings

Number Of Ingredients 13

Ingredients

1/4 cup salted capers, soaked for 30 minutes, drained, coarsely chopped
1/2 cup chopped fresh Italian flat leaf parsley
1/3 cup chopped scallions
1/2 cup chopped fresh mint leaves
1/2 cup fresh lemon juice
2 teaspoons grated lemon peel
1 cup olive oil, preferably extra-virgin
2 teaspoons dried crushed red pepper flakes
3 1/2 teaspoons coarse salt
1 1/2 teaspoons freshly ground black pepper
1 (4 1/2 to 5-pound) butterflied boned lamb shoulder
1 tablespoon minced garlic
Nonstick cooking spray

Steps:

Stir the first 7 ingredients and 1 teaspoon red pepper flakes in a large bowl to blend. Whisk in 1 1/2 teaspoons of salt and 1/2 teaspoon of black pepper. Set the salsa verde aside. Place the lamb in a 15 by 10 by 2-inch glass baking dish. Rub the minced garlic, remaining 2 teaspoons of salt, 1 teaspoon of black pepper, and remaining 1 teaspoon red pepper flakes all over lamb. Pour 1/2 cup of salsa verde over the lamb, turning the lamb to coat evenly. Use immediately, or cover the dish and remaining salsa verde separately with plastic wrap and refrigerate up to 1 day.
Spray the grill rack with nonstick spray and prepare the barbecue (medium-high heat). Grill the lamb until a meat thermometer inserted into the thicker parts registers 130 degrees F for medium-rare, turning occasionally, about 40 minutes. Transfer the lamb to a work surface and let rest 15 minutes.
Cut the lamb across grain into thin slices. Arrange the lamb slices on a platter. Serve the remaining salsa verde alongside.

SALSA VERDE

Salsa Verde image

Provided by Michael Symon : Food Network

Categories condiment

Time 10m

Yield 4 servings

Number Of Ingredients 10

Ingredients

3 cloves garlic, minced
1 jalapeno, seeded and minced
1 shallot, minced
Zest of 3 lemons
Juice of 2 lemons (about 1/2 cup)
1 1/2 cups olive oil
1 cup fresh flat-leaf parsley leaves, finely chopped
1 cup fresh celery leaves, finely chopped
1 tablespoon salt-packed capers, rinsed and finely chopped
Kosher salt

Steps:

In a mixing bowl, stir together the garlic, jalapeno, shallot, lemon zest and juice, olive oil, parsley, celery leaves and capers and taste for seasoning. Season with salt as needed.

Tips:

To ensure the turbot is cooked evenly, make sure the fish is of uniform thickness. If necessary, use a sharp knife to score the thicker parts of the fish.
To prevent the fish from sticking to the grill, brush it with olive oil before cooking.
Cook the turbot over medium-high heat to sear the outside and prevent it from drying out.
To check if the turbot is cooked through, insert a sharp knife into the thickest part of the fish. The fish is done cooking when the flesh is opaque and flakes easily with a fork.
Serve the turbot immediately with the celery leaf salsa verde.

Conclusion:

Grilled turbot with celery leaf salsa verde is a delicious and elegant dish that is perfect for a special occasion. The fish is cooked to perfection and the salsa verde adds a bright and flavorful touch. This dish is sure to impress your guests.