Garfish are the most under-rated sea creatures out there. They are small, rarely longer than 40cm, and can have a green tinge of colour that sometimes discourages people. However, if you listen to our mate and fishing guru, Clint, he will tell you that “garies are great eating, easy catching”. Garfish have the most beautiful sweet and flakey flesh so they don’t need any more than a little salt and lemon to taste amazing.
- 6 whole garfish, scaled
- 2 plum tomatoes
- 1 tbsp jalapeño, finely chopped
- 1 tbsp coriander, finely chopped
- 2 limes, juiced
- 1 tsp sugar
- 2 tbsp fried shallots, for garnishing
- Olsson's sea salt flakes
- Pre-heat your bbq or grill to medium-high heat. Make sure the grill is well oiled.
- To clean the whole garfish, make an incision in the middle of the belly all the way to the tail. This will open up the cavity which needs to be washed and insides removed.
- To prepare the tomatoes make a tiny shallow cross with a sharp knife at the bottom of each one and put them in boiling water for 30 seconds. Remove, refresh under plenty of cold water, then drain. Now peel the skin away, cut tomatoes into quarters and then remove seeds. Finely dice the remaining tomato.
- Add the tomatoes with the jalapeño, coriander, sugar and the juice of 1 lime.
- Marinate the garfish with a drizzle of olive oil, juice of 1 lime and a good pinch of salt.
- Grill the garfish for 3 minutes each side taking care when turning over. When done the flesh will threaten to flake of the bone when pushed gently.
- Serve the garfish whole with the jalapeño salsa. Garnish with shallots and season well.