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.