A few weeks ago I posted a recipe of Calamari with Ginger Rice, and whined about the fact that hubby (full of smug) drops suspiciously wrapped parcels on my kitchen counter when he comes home from work. It usually ends up being a fish of some kind as he likes to shop for fresh fish at our favorite fish monger.
The same thing happened the other day, and I dreaded to open the wrapping to find another full grown calamari for me to clean. Instead I found a beautifully fresh (and clean – jay!) butterflied Gurnard.
For those of you that’s not familiar with fish (don’t worry I am also still catching up) Gurnard is a sustainable and cheap choice when it comes to buying seafood.
It has a firm white flesh, so it can hold well on a grill, however, it has a very low oil content and therefore needs to be cooked perfectly otherwise you end up with dry crumbly fish.
I used a lot of butter and olive oil on my Gurnard, and it resulted in a beautiful firm and tender tasty fish. Use any choice of herbs you want here, but I would recommend a combination of fresh parsley and mint, with loads of lemon to ensure a fresh and tangy taste sensation.
- First off, cover the grill with foil to prevent the fish from sticking.
- Arrange the fish skin down on the foil and rub with olive oil.
- Add the chopped herbs to the melted butter and baste the fish on top. Leave a little basting for the grill.
- Squeeze a few drops of lemon juice and season with salt and pepper.
- Cook the fish on the grill over hot coals or if yours is gas, on high heat, basting the fish every now and then with the butter and herbs and closing the lid of the grill to let the heat to its thing.
- Cooking times depend on the thickness of your fillets, but our piece of fish only took 10 minutes to cook right through. If the fish is flaky, by using a fork to test, it is done.
- Add more salt and pepper to taste and loads of lemon juice before serving.