Grilled Gurnard Recipe

Easy grilled gurnard recipe

Perfect for summertime grilling, we think you will love how easy this recipe is to create. Grill the gurnard fillets with the skin on, for delicious flavour and texture.

Like our chicken, prawn and chorizo paella, this dish is a great weekday dinner option. To save time you can make the salsa verde ahead of time or purchase from your local supermarket.

Having spent many years living in the South Pacific we love including fish in our diet. The Mediterranean flavours and the salsa verde are classic, delicious pairings with perfect cooked fish. For more tasty fish and seafood dinner ideas go check out our recipe collection.

Ingredients

• Large fillets of gurnard - one per person. Skin on and bones removed. (See notes below regarding substitute fish fillets)
• Olive oil
• Lemon
• Salt

Mediterranean vegetables:

• Eggplant (aubergine)
• Red capsicum (bell pepper)
• Yellow capsicum (bell pepper)
• Red onion
• Asparagus
• Courgettes (zucchini)
• Olive oil
• Dried oregano
• Salt and pepper to season

Salsa verde - Easy to make at home but you could also save time by buying the salsa verde from your local supermarket.

• Fresh basil (save a little to garnish the dish)
• Fresh parsley
• Fresh mint leave
• Garlic
• Baby capers - the small capers have a better flavour and texture.
• Dijion mustard
• Anchovy fillets - you can purchase these in a glass jar or tin at your local supermarket, they bring a delicious hit of saltiness.
• Red wine vinegar
• Olive oil
• Salt

See recipe card below for quantities.

Instructions

Preparing and grilling the gurnard

• To prepare the gurnard fillets check all of the bones have been removed then pat dry the fish.
• Rub the fish with a little oil and season with a pinch of salt.
• Preheat your BBQ till hot. Then place the fish skin side down onto the BBQ, and let the skin get crisp, around 4 minutes. Gently turn the fish over to grill the other side for another 1-2 minutes until cooked through. Remove from the heat and allow to rest before serving.

Hint - Using a food thermometer, white fish should have an internal temperature of 145°F (63°C) when cooked. Cooked fish meat develops an opaque, white colour up to the centre and flaky meat. 

Mediterranean vegetables

Prep the vegetables and mix well with the dried oregano, olive oil, salt and pepper.

Place the vegetables on the preheated BBQ until cooked through and charred. Keep them warm until ready to serve.

Homemade salsa verde

To make the salsa verde simply place all the ingredients into a mini chopper and blend well until smooth. Keep chilled in the fridge until ready to serve.

Hint: The salsa verde can be made ahead and stored in a sealed jar in the fridge til required. Salsa verde will keep for 5-7 days, if stored correctly, in the fridge.

Other fish dinner ideas.

If like us, you love including fish in your weekday dinner, we have some great recipes for you. Our fennel and lemon fish marinade is a tasty, quick fish dinner option.

For an easy crowd-pleaser try our baked salmon fillet (seriously be ready for a new favourite!).

Or our smoked mackerel fish cakes and salmon onigiri are the perfect light bites.

Substitutions

• Fish substitutions - Gurnard fillets are great for grilling if they are available to you. Otherwise, select a fish that is available and sustainable to your region. Most white fish fillets grill well but firm fish with a thick flesh are easier to handle. Sea bass, red snapper, grouper, halibut or cod all work well for grilling. If you are unsure what fish to select, your nearest fishmonger will be able to tell you what's available in your region.
• Vegetable substitutions - There are a variety of other vegetables that would work well with this recipe, depending on seasonality select what is available to you. You could use a range of squashes, sweet potato, tomatoes or even some corn on the cob.

Variations

Our grilled gurnard recipe is a delicious go-to for grilling fish and can be served with a variety of side dishes.

Different variations of this recipe:

• Add a grain. Couscous or quinoa mixed in with the Mediterranean vegetables would be delicious.
• Serve with potato. Crispy fries or baked smashed potato are great child-friendly options. Or for a summertime favourite serve with a potato salad.
• Add a different side salad. Switch out the Mediterranean vegetables for your favourite side salad. In the winter months, a carrot side salad would pair well with this dish or as a light summer option serve with our delicious orange and fennel salad.

Alternative cooking options

Do you want to cook this recipe but it's not BBQ season?

Pan fried gurnard - To pan-fry the fish, follow the same preparation as described in the recipe. Then heat oil in a nonstick pan over medium-high heat, and cook the fish skin side down for 2 to 3 minutes (don't move it!). Gently turn the fish over and cook for 2 to 3 minutes, until cooked through.

Roasted vegetables - Simply prepare the vegetables then oven roast until cooked through, as an alternative to grilling.