Grilled Turbot with Salsa Verde

Grilled Turbot with Salsa Verde

Prepare a grill for medium-low indirect heat (for a gas grill, leave one or two burners off; for a charcoal grill, bank coals on one side of grill). Tear off 4 large sheets of foil. Rub fish with ½ cup oil (2 Tbsp. per piece) and season with salt. Working one at a time, place a fillet in the center of a sheet of foil and top with 2 rosemary sprigs. Fold in short sides of foil over fish, then fold in long sides and roll edges together to seal.