Normally I bake turbot in the oven, straight forward and always comes out well. As the evening is calm and sky clear, decided to get the barbecue stove out and enjoy alfresco dinner. So the turbot is to be cooked on charcoal just like at the restaurants in Getaria, Spain. The skin is cooked to golden crispy in the same time as in the oven, excellent result, very delicious.
Barbecue crispy skin turbot 
Barbecue crispy skin turbot
1. Season turbot with salt for a day.
2. Brush olive oil on both sides, place a few bay branches on the stove to stop sticking, cook on hot charcoal, 5 minutes each sides (800 gm turbot)
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