Grilled turbot

Grilled turbot

Total: 1 hr 11 min. | Active: 25 min.
Nutritional value / people: 382 kcal
, Fat: 29 g
, Carbohydrate: 1 g
, Protein: 30 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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Lime & chilli butter

100 g butter, soft
1 lime, rinsed with hot water, dabbed dry, use a little grated zest and 2 tsp of juice
1 red chilli, deseeded, finely chopped
¼ tsp salt
1 tbsp popped amaranth, toasted


1 turbot (approx. 800 g), ordered in advance from the fish department, ready to cook
1 tbsp olive oil
½ tsp salt
a little pepper
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How it's done

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Lime & chilli butter

Using the whisk on a hand mixer, beat the butter for approx. 2 mins. until light and creamy.

Stir in the lime zest, lime juice, chilli and salt. Place the butter on a piece of clingfilm, sprinkle with the amaranth, shape into a roll, refrigerate for approx. 30 mins.


Rinse the fish (inside and out) in cold water, pat dry, brush with oil.

Charcoal/gas/electric grill: Cover and grill the fish over/on a medium heat (approx. 200 °C for approx. 8 mins. on each side (see note).

To serve, fillet the fish, season, serve with the lime & chilli butter.

Good to know
Note: The grill must be clean and very well greased.
Serve with: Boiled potatoes.

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