Turbot is a mainstay on the Spanish Basque coast and well-suited for grilling whole.
. Elkano is known for beingseafood restaurant in the village, commanding the best of the catch from local fishermen at the docks, which are at most a hundred yards away from the restaurant's famous outdoor sidewalk grill. Every morning, a huge bed of charcoal is lit under the adjustable grates of the grill, so that by lunchtime it's hot and ready for the seafood., and whole turbot. Everything is cooked simply, and perfectly.
A more traditional fish basket, like the one pictured above, will work just as well. Either way, the coals should be at moderate heat—not at their peak intensity—so as not to burn the skin of the turbot.And with no scales to worry about, there isn't a lot of pre-grilling fussing about to be done; the fish should be already gutted by your fishmonger*. The turbot is grilled on its dark-skin side first, for 4 minutes .
This vinaigrette keeps the skin of the turbot from drying out as it cooks, and later becomes a sauce that will be spooned over the fish. After the 4 minutes are up on the white side, the fish gets flipped over one final time, and finishes cooking on the dark-skin-side for another 4 minutes, resulting in a 12-minute total cook time. As with the previous flip, the white side now gets a heavy dose of vinaigrette, before the turbot is taken off the grill and transferred to a serving platter.
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