brill


An excellent European saltwater flatfish closely related to the turbot. It has a delicate, light flesh that can be broiled, fried, baked, grilled or poached. See also fish.

From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.

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