Ingredients:
4 Premium Square Cut Turbot Steaks
2 Tablespoons Of Trampetti Extra Virgin Olive Oil
1/2 Teaspoon Of McCormick Coarse Ground Black Pepper
1/2 Cup Of Jack Daniel's Whiskey
1/2 Teaspoon Of Crushed Dried Basil
1 Teaspoon Of Crushed Red Chili Pepper Flakes
1 Cup Of Bull Dog Worcestershire Sauce
2 Tablespoons Of Fresh Squeezed Lime Juice
1 Teaspoon Of Gefen Table Salt
1 Large Diced Vidalia Onion
Information:
Serving Size 4
328 Calories Per Serving
11 Grams Of Fat
Preparation Instructions:
To begin this wonderful and unique recipe, you will first need to take out a large sealable freezer bag. Next place your turbot steaks into the bag, along with the extra virgin olive oil, ground black pepper, Jack Daniel's whiskey, dried basil, crushed red chili pepper flakes, Worcestershire sauce, lime juice, table salt, and the diced Vidalia onion. Next seal the bag, and begin pressing and rubbing the marinade over the fish, making sure you get a nice even coating. Moving forward, you will then want to place the bag into the refrigerator to chill for roughly two to four hours. Be sure to flip over your marinating steaks about half way through the process. You are now ready to fire up your backyard barbecue to medium heat. Make sure you grease your grill grate with a little olive oil before cooking the meat. Next slap your steaks on to the grill, and cook them for about six minutes per side. While they are cooking, baste them with your leftover marinade sauce, as this will keep them tender and full of flavor. You will know your steaks are done, when you can press a fork against them, and the turbot meat starts to flake. Serve your juicy turbot steaks hot off the grill, with a side of steamed white rice. That concludes this recipe, please be sure to check out our other unique and delicious barbecued steak recipes.
