Grilled Gurnard

SpotX Wild Foods Recipe from Steven Phillips
Prep:10 minutes Cook:10 minutes Difficulty:1

Ingrediants:

4-6 gurnard fillets, skin on.
2 firm but ripe tomatoes.
Butter.
Spring onion.
Olive oil.
1 cup tasty cheese.
Paprika or chilli powder.

Directions:

Finely dice two tomatoes.
Mix with grated cheese and a small amount of chopped spring onion.
Lightly fry the gurnard, skin down, on a low heat for 2 minutes.
Remove from the pan and put the partially-cooked fillets on a grill tray.
Cover them with the cheese mixture.
Add dusting of paprika (or chilli powder) for a little ‘bite’ to taste.
Place under the grill on a medium heat.
In about 3 minutes the melted cheese will be starting to brown.

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.