Easy Barbecue Carrots

Name: Easy Barbecue Carrots
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 12 gurnard fillets, skinned and boned.; Garlic salt.; Butter or margarine.; Sweet chilli sauce.; 1 capsicum, sliced then diced.; 1 onion, finely chopped.; Salt and pepper.; Tinfoil.

SpotX Wild Foods Recipe from Mark Blair
Prep:10 minutes Cook:20 minutes Difficulty:1

Ingrediants:

12 gurnard fillets, skinned and boned.
Garlic salt.
Butter or margarine.
Sweet chilli sauce.
1 capsicum, sliced then diced.
1 onion, finely chopped.
Salt and pepper.
Tinfoil.

Directions:

Cut a square of tinfoil, big enough to wrap up two fillets as a parcel.
Lay a line of sweet chilli sauce on the tinfoil.
Lay fillets over the sauce.
Sprinkle with garlic salt, onion, capsicum and pepper, to taste.
Seal each parcel so that it looks like a Cornish pastie.
Place on barbecue or in oven.
Serve on a plate or eat straight from the tinfoil parcel.

Gurnard Recipes

Gorilla Gurnard

Spiced Gurnard

Malaysian Fish Curry

Pepper and Tomato Gurnard

Quick Seafood Medley

Grilled Gurnard

Coconut Poached Gurnard

Easy Barbecue Carrots

Gurnard Tortillas

Gurnard
Gurnard ‘Carrots’, ‘grunters’, or just plain old gurnard, this species was one of the piscatorial under-achievers in the culinary world for many years.
They are a magic fish, resplendent with their colourful ‘wings’, but their succulent fillets have not, until recent times, always been fully appreciated.
As the more popular species such as blue cod and snapper became more expensive and difficult to catch, gurnard came increasingly to the fore. The flesh is firm and flavoursome and has become popular, along with tarakihi, in the fish and chip shops around the nation, not to mention on our own tables.