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
-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.