Barbecued garfish with capers, garlic and herbs

By Al Brown

Ingredients

• 18 Fresh garfish
• 1/2 cup Basil
• 1/2 cup Parsley
• 1/3 cup Capers (roughly chopped)
• 2 Garlic cloves
• 3 Lemons (zested)
• 200 grams Butter
• Canola oil
• 1 cup All purpose flour
• Freshly ground black pepper
• Flakey sea salt
• Lemon juice

Instructions

1. Turn the flat top of your BBQ to medium.
2. Scale the piper, remove the guts, rinse in a little salt water and then pat dry.
3. Spike the bill of the piper through the tail.
4. Season the piper with salt and pepper, dust with a little of the flour, then pat off any excess flour.
5. Add a little canola oil to your flat top.
6. Cook your floured piper for 3-4 minutes each side.
7. Add the butter, lemon zest, garlic and capers to a saute pan or small pot and cook on a medium low heat for a minute or so before adding the parsley, basil and a squeeze of lemon juice. Remove from the heat.
8. To serve, divide out the cooked piper onto warm plates then spoon over the rustic butter sauce.
9. Serve immediately with a wedge of lemon and a bit of crusty bread for dipping.