Two Olive Turbot Sauce

Two Olive Turbot Sauce
  • 4 servings
  • 0:15 Preparation
  • 0:10 Cooking
  • 0:25 Total Time


Add all
  • sauce:

  • 2 Tbsp.
    (30 mL)

    olive oil

  • 2 Tbsp.
    (30 mL)

    fresh lemon juice

  • 2 Tbsp.
    (30 mL)

    fresh parsley, chopped

  • 1 tsp.
    (5 mL)

    fresh oregano, chopped

  • 2

    tomatoes, diced

  • 1 Tbsp.
    (15 mL)


  • 1/2 cup
    (125 mL)

    pitted black olives, chopped

  • 1/3 cup
    (80 mL)

    pitted green olives, chopped

  • salt and ground pepper to taste

  • 2 Tbsp.
    (30 mL)

    olive oil

  • 1 Tbsp.
    (15 mL)

    Dijon mustard

  • 4x5 oz
    (4x150 g)

    frozen turbot filets, thawed

  • 1

    quartered lemon


Preheat barbecue to medium.

Cut one sheet of aluminum foil and one sheet of parchment paper to make a papillote.

Place all sauce ingredients and seal tightly.

Place papillote on barbecue grill and cook 8 to 10 minutes.

Meanwhile, in a bowl, mix oil and mustard; brush fish.

Place fish on barbecue grill.

Grill 3 to 4 minutes each side.

When serving, cover fish with sauce and garnish with quartered lemon.

Source: Metro

Wine and meal pairing

Fruity and vibrant

Fruity and vibrant
These dry wines and ciders have a nose of fruit and flower aromas while having a rich taste on the palate. They get a pleasant liveliness from their acidity.
Product categories: white wine, Champagne and sparkling wine, cider.

Discover your taste profile!

© Société des alcools du Québec, 2007