Home Recipes Grilled Turbot Packets with Caper-Herb Vinaigrette

Grilled Turbot Packets with Caper-Herb Vinaigrette

Serves 4 Grill

Ingredients

  • 4 turbot fillets (about 6 oz each)
  • 4 Tbsp olive oil, divided
  • 2 Tbsp capers, chopped
  • 1 small shallot, minced
  • 2 Tbsp chopped parsley
  • 1 Tbsp lemon juice + 1 tsp Dijon mustard
  • Kosher salt and black pepper

Method

  1. Whisk 3 Tbsp oil with capers, shallot, parsley, lemon juice, and Dijon; set the vinaigrette aside.
  2. Heat a grill to medium-high. Lay out 4 oiled squares of heavy foil, place a seasoned fillet on each, and drizzle with the remaining oil. Seal the packets tightly.
  3. Grill 8–10 minutes, until the packets puff and the fish is just opaque.
  4. Open carefully and spoon the vinaigrette over while hot.

Chef's tip

Turbot’s delicate flake is exactly why it goes in foil — it arrives at the table in one perfect piece.

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