This Whole Grilled Turbot with Chili Garlic Sauce is a restaurant-worthy dish that brings together the buttery, delicate texture of turbot and a bold, aromatic sauce. Perfectly grilled with crispy skin and tender flesh, this dish pairs smoky charred flavors with the tangy-sweet heat of chili, garlic, and lime. Ideal for sharing, it’s an elegant yet approachable meal that celebrates fresh seafood at its best.
Ingredients
For the Turbot:
- 1 whole turbot (2–2.5 lbs / 1–1.2 kg), cleaned & scaled
- 3 tbsp olive oil
- 1 tsp sea salt
- 1 tsp black pepper
- 2 lemon wedges (for serving)
- Fresh cilantro (for garnish)
For the Chili Garlic Sauce:
- 6 cloves garlic, minced
- 3 red chilies (e.g., Fresno or Thai), finely chopped
- 3 tbsp fish sauce
- 2 tbsp lime juice
- 1 tbsp honey
- 1 tbsp rice vinegar
- 1 tsp grated ginger
- 1 tsp toasted sesame oil
- ½ tsp sugar
