Whole Grilled Turbot with Pickled Vegetables

Serves 8 to 10

Drawing on things from the pantry that we preserved from the summer garden, you can extend the peak flavors of the season into the fall. This grilled fish pairs well with sweet pickled zucchini, peppers, and eggplant (page xx). Serve with a side of polenta, the perfect starch to counterbalance the bold flavors of this dish.

Turbot, rombo in Italian, is a fish commonly found at fish markets in the autumn in the Lunigiana. Known for its fatty and flaky consistency, it’s easy to grill. The sour notes from the pickled vegetables make this dish a showstopper. 

For the brine:

2 tablespoons salt

2 cups white wine

10 whole black peppercorns

1  3 lb.Turbot

Polenta

2 cups polenta

2 tablespoons butter

1 teaspoon salt

Pickled Zucchini, Tomato, and Eggplant

Combine all the ingredients for the brine, and pour it over the fish in a container large enough so that the brine covers the fish. Cover and refrigerate for at least 6 hours,, or overnight.

When you are ready to cook, prepare the grill.

While the grill heats up, make the polenta. Bring 4 cups water to a simmer in a large heavy saucepan. Add the polenta in a slow stream, whisking until incorporated; add butter. Simmer, stirring occasionally with a whisk or wooden spoon for 10 minutes, until the liquid is absorbed and polenta is thick and soft.

To grill the fish: Place the fish dark side down, then grill for 10 minutes, turn and grill for another 10 minutes, until the meat is flaky.

Pour the polenta out onto a large platter, top with the grilled turbot, and garnish with the pickled vegetables.