First time to cook a 2 kg turbot, so thick in the middle. Easily cut into 2 halves, season with salt and dry in the fridge to firm the meat.
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| turbot on bbq |
One part cooked on bbq, juicy result similar to baking in the oven.
The other half pan seared until both sides crispy and just cooked through in
the middle. Deglaze with coconut milk and coriander, for a very mild
and fragrant sauce, that does not overpower the flavour of turbot. Big
grains of fin muscles, my favourite part, and very gelatinous tender
meat.
seared turbot finished in coconut coriander sauce
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