Grilled Turbot with Celery Leaf Salsa Verde

This recipe originally called for enveloping the fish in fig leaves. They permeate the flesh, giving it a nutty flavor, and serve as both a shield to protect the flesh and a beautiful platter. But we’ve simplified things so you can grill the fish in a foil packet. Don’t fret if you can’t find turbot is not in season. Look out for other flatfish such as Dover sole or flounder.


8 servings

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)

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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

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