Grilled turbot

Total time: 1hr 11m
Preparation Time: 25m

For 4 people

Nutritional Information

Contains 382 Kcal, 30g Protein, 1g Carbohydrates, 29g Fat


  • Lime & chilli butter
  • 1 lime, rinsed with hot water, dabbed dry, use a little grated zest and 2 tsp of juice
  • 1 red chilli, deseeded, finely chopped
  • 100 g butter, soft
  • 1 tbsp popped amaranth, toasted
  • 0.25 tsp salt
  • Turbot
  • 1 turbot (approx. 800 g), ordered in advance from the fish department, ready to cook
  • 0.5 tsp salt
  • 1 tbsp olive oil
  • a little pepper

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  • Lime & chilli butter

    Using the whisk on a hand mixer, beat the butter for approx. 2 mins. until light and creamy. Stir in the lime zest, lime juice, chilli and salt. Place the butter on a piece of clingfilm, sprinkle with the amaranth, shape into a roll, refrigerate for approx. 30 mins.
  • Turbot

    Rinse the fish (inside and out) in cold water, pat dry, brush with oil. Charcoal/gas/electric grill: Cover and grill the fish over/on a medium heat (approx. 200°C) for approx. 8 mins. on each side (see note). To serve, fillet the fish, season, serve with the lime & chilli butter.
  • Note:

    The grill must be clean and very well greased.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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