Teresa's Recipes
Turbot a La Donostiarra
Indulge in the rich flavors of the Basque Country with Turbot a la Donostiarra, a delightful dish that showcases fresh turbot fish grilled to perfection and topped with a vibrant green sauce of garlic, parsley, and olive oil. This dish not only highlights the simplicity of the ingredients but also reflects the culinary tradition of San Sebastián, known for its fishing heritage and exquisite cuisine. Perfect for a special occasion or a cozy dinner, this recipe is sure to impress your guests and transport you to the coastal shores of Spain.
Ingredients
- 1 whole, cleaned and scaled (about 2-3 lbs) Turbot fish
- to taste Salt
- 4 tablespoons, divided Olive oil
- 4 cloves, minced Garlic
- 1 cup, finely chopped Fresh parsley
- 1/2 cup White wine
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Calories: 450
- Fat: 28g
- Carbs: 5g
- Protein: 40g
- Sodium: 300mg
- Sugar: 0g
Instructions
- Begin by cleaning the turbot fish thoroughly under cold water and pat it dry with paper towels. Season both sides generously with salt.
- In a medium pan, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté until fragrant and lightly golden, about 2 minutes. Be careful not to burn the garlic.
- Stir in the chopped parsley and cook for an additional minute, allowing the flavors to meld.
- Pour the white wine into the pan and let it simmer for about 3-5 minutes, or until the alcohol has evaporated and the mixture has slightly thickened. Remove from heat and set aside.
- Preheat your grill to medium-high heat. Brush the grill grates with the remaining olive oil to prevent sticking.
- Place the turbot on the grill, skin side down, and cook for approximately 10 minutes. Carefully flip the fish using a spatula and grill for another 10 minutes, or until the fish is opaque and flakes easily with a fork.
- Once cooked, transfer the turbot to a serving platter and generously pour the garlic and parsley sauce over the top.
- Serve immediately, garnished with additional parsley if desired.
Tips
- For a smoky flavor, consider adding a few wood chips to your grill during cooking.
- If turbot is unavailable, you can substitute it with other firm white fish such as halibut or sea bass.
- Pair the dish with a crisp white wine like Albariño to complement the flavors.