Method
Well before you plan to cook, light your barbecue so that it has time to come up to temperature (see our handy guide to getting the most from a charcoal barbecue to learn more). That said, don’t put the fish on the very hottest part of the grill - it’s best to place it over a medium-hot area, to avoid burning the skin before the middle has a chance to cook. While you wait for the barbecue, make the lemon butter by placing all the ingredients in a small bowl and beating them together to combine. Season to taste with salt and pepper and set aside. When the barbecue is ready, brush the turbot steaks lightly with oil on both sides, then sprinkle over a little salt. Put the steaks on to the grill with the white skin facing down, and cook for four minutes. Turn them over, then dollop a tablespoon of the lemon butter on top of each steak and cook for five more minutes, or until the flesh is opaque, flakes easily and is thoroughly cooked through. Take the steaks off the barbecue and wrap loosely in foil, allowing them to rest for five minutes while you sort out any accompanying veg, then serve.