• Home
  • About
  • Recipes
  • Seafood
  • Support Us
  • Join Us
Best Fish Guide Best Fish Guide Best Fish Guide Best Fish Guide
  • Home
  • About
  • Recipes
  • Seafood
  • Support Us
  • Join Us

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.

Contact Us

Send us an email and we'll get back to you ASAP.

Send Message

Proudly supported by...