Whole BBQ’d Turbot with Vinegar & Olive Oil Recipe

Recipe:
Preheat a BBQ or a grill to high heat.
Pat dry the skin of the prepared fish, brush with the olive oil and season well with salt and black pepper. Score the skin in a diamond pattern on both sides, about ½ cm in depth. Place in a fish grilling cage if you have, or between 2 metal cooling racks. (Don’t use chrome ones, they won’t be able to sustain the heat). You can grill it directly on or under a hot oven grill but using racks or a cage will help when you turn the fish.

Make the vinaigrette by whisking in the wine, vinegar and olive oil together in a bowl and seasoning it well with a pinch of salt and black pepper.

Grill the fish for 3 minutes on each side, brushing each side with some of the vinaigrette as you go. Continue to cook and turn every 2 to 3 minutes for about 12–18 minutes in total, all the while brushing with the vinaigrette. It will be ready when the skin is charred and crisp in places. For those who have a digital thermometer, cook until you reach an internal temperature of 50–55°C when probing at the thickest part of the fish. If you don’t have one, cook until it just begins to pull away from the bone and the flesh is hot to touch.

Gently remove the fish from the cage and either take off the bone by cutting down the backbone and gently lifting off the fillets. Alternatively, do as I do, and serve the fish whole, letting everyone get stuck in, prizing fish from bones and letting nothing go to waste.