Citrus Marinated Gurnard fillet

3:10 pm on 4 October 2013

Serve with Skordalia


  • 200g raw gurnard, sliced into slivers
  • zest and juice of 2 limes
  • juice of 1 lemon
  • juice of 1 grapefruit
  • 2 tbsp sesame oil
  • 2 tbsp curry oil
  • 2 kaffir lime leaves, chopped
  • 2 tsp sesame paste (tahini)
  • 1 tbsp chopped fresh mint
  • 4-5 sprigs fresh mint
  • 1 tsp sesame seed
  • 1 tsp crisp fried shallots


Place all the ingredients except the fresh mint sprigs, sesame seeds and fried shallots into a large bowl. Gently toss together to incorporate all the flavours. Leave to marinate for 10 minutes before arranging the fish onto the skordalia. Sprinkle with ripped mint, sesame seeds and fried shallots. DONE!


From Afternoons with Jesse Mulligan

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