for 4 person

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

Turbot

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

How it's done

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.

Turbot

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.

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