At Kasai Grills, we let fire do what it does best—transform simple ingredients into bold, unforgettable flavours. Our turbot is cooked directly on the coals, capturing a deep smokiness and crisp-edged tenderness that only live fire can create. It’s finished with a silky charcoal-infused butter sauce, adding richness and aroma, and served alongside deeply charred lemon for a bright, fragrant lift. A dish born from flame, crafted with precision, and designed to celebrate the purity of exceptional seafood.

Method

Prepare Turbot for cooking

Brush turbot with some melted butter and skewer

Whilst turbot is cooking chop through the capers and parsley

Heat butter in pan over coals. Pick a small hot coal out from the BBQ and drop carefully into the butter till it stops bubbling

Pass coal out of the butter and add chopped capers and parsley.

Season Butter sauce with salt, lemon juice and lemon zest.

Remove Turbot once cooked. Top with smoked caper butter sauce and charred lemon half.