Grilled Turbot

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

For 4 people

Nutritional Information

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


  • Lime Chili Butter
  • 1 lime, heiss abgespült, trocken getupft, wenig abgeriebene Schale und 2 TL Saft
  • 1 red chili, insides removed, finely chopped
  • 100 g butter, soft
  • 1 tbsp. popped amaranth, roasted
  • 0.25 tsp. salt
  • Turbot
  • 1 turbot (ca. 800 g), bei der Fischabteilung vorbestellt, küchenfertig
  • 0.5 tsp. salt
  • 1 tbsp. olive oil
  • a little pepper

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  • Lime Chili 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 barbecue: 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.
  • Hinweis:

    Grillrost muss sauber und sehr gut gefettet sein.

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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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