#EssentialRecipe => Baked Red Gurnard

Brian at Seafood City brings in some of the best local fish, but he also likes to keep things interesting by bringing in rare imported delicacies. This month I was lucky to stumble upon his Red Gurnard from Japan.

Check out this simple recipe for Baked Red Gurnard served with a Quinoa Tabouleh.

Baked Red Gurnard Ingredients:

-Whole red gurnard

-8 garlic cloves 

-6 lemon slices

-A few sprigs fresh sage

-2 Tbsp melted butter


Tabouleh Ingredients:

-1 cucumber

-2 medium tomatoes 

-1/2 red onion

-1 cup fresh parsley

-1/2 cup multi-coloured quinoa 

-2 Tbsp olive oil

-Sea Salt and black pepper to taste


Baked Red Gurnard Method:

Clean the fish, rinse with cold water, stuff with garlic cloves and lemon slices. Get some grilling marks on one side in a hot pan, flip and put into a preheated oven at 350. Cook for 10 -12 min. Scatter a few garlic cloves, skin on, in the pan before placing in the oven.


Quinoa Tabouleh Method:

Simmer multicolored quinoa in a pan until tender. Let cool and chill in the refrigerator.

Dice 1 cucumber, 2 tomatoes and 1/2 a red onion.

Coarsely chop 1 cup of fresh parsley.

Toss all ingredients with 2 Tbsp of olive oil, the juice of half of a lemon and salt and pepper to taste. So fresh!

Drizzle the Red Gurnard with a little meted butter, squeeze some lemon over top and garnish with your baked garlic cloves and capers. Try fried capers as well.

Voila! Baked red gurnard with quinoa tabouleh.



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