Grilled Garfish with Crushed Potato Salad

On Wednesday, June 18th, 2014

  • Cuisine: Mediterranean
  • Serves: 4
  • Type: Fish-Salad


  • 16 garfish, cleaned
  • 1½ tbsp sea salt
  • 2 tbsp extra-virgin olive oil plus extra for cooking
  • 1 lemon, cut in wedges

Crushed-potato salad

  • 600g potatoes, peeled, boiled and crushed
  • 3 spring onions, trimmed and chopped
  • 2 tbsp finely chopped flat-leaf parsley
  • 1 tbsp finely chopped coriander
  • 4 tbsp extra-virgin olive oil
  • 2 tbsp red-wine vinegar

Preparation method

Serves 4

This recipe is from the August/September 2010 issue of Gourmet Traveller WINE.

Wash garfish and dry with absorbent paper then place in a colander. Sprinkle with sea salt and set aside for 30 minutes.

To make potato salad, place all ingredients in a bowl, season with sea salt and freshly ground black pepper and toss to combine. Divide between serving platters.

Preheat barbecue to medium. Drizzle garfish with oil and grill for 3-4 minutes each side or until charred and cooked through. Arrange on potato salad. Serve immediately with lemon wedges.

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