Pan-Fried Gurnard, Crab Tabbouleh Salad and Ginger Sauce

Gurnard Fillet with Ginger Sauce & Crab Meat - Seafoodie Range

Not a limp lettuce person? - then try these firm textured fillets of Cornish Gurnard with this mouth-wateringly different salad, bursting with a myriad of flavours.

  • Dish Type: Main
  • Serves: 2
  • Preparation time: 15 mins
  • Cooking time: 15 mins
  • Difficulty: Medium
  • Cuisine type: Levantine

Ingredients

Your FFT Fish & Sauce kit will include:

  • 160g Cornish Gurnard Portions x 2
  • 120g pouch of Ginger Sauce
  • 25g White Crab Meat
  • 25g Brown Crab Meat
    Further ingredients required to make this recipe:
  • 100g Couscous
  • 60g Flat Leaf Parsley
  • 2 x Tomatoes
  • 1 x Lemon
  • 3 x Radishes
  • 20g Fresh Coriander
  • 2 x Spring Onions
  • 2g Sumac

Allergens

  • Fish
  • Crustacea
  • Shellfish
  • Sesame Seeds
  • Soya

Method

  1. Place the couscous into a bowl and add 70ml of boiling water, salt and pepper. Cover and leave to stand for 5 – 10 minutes. Remove the cover and fluff the grains with a fork.
  2. Finely chop the parsley & coriander. Trim and slice the radishes and spring onions. Roughly chop the tomatoes.
  3. Place all the prepped vegetables and herbs into the bowl with the couscous. Add the finely grated zest and juice of the lemon, sumac, white & brown crab meat and a couple of tablespoons of olive oil. Mix together and season with salt and freshly ground pepper.
  4. Gently warm some rapeseed oil in a frying pan, in order to shallow fry the fish. Score the skin and place the Gurnard Fillets, skin side down, into the oil. Season with salt and freshly ground pepper. Gently hold the flesh until you feel the fillet relax so that it does not arch up, and cook until it is almost cooked through and the skin is golden and crispy. Don’t be too eager to turn the fillet. If the skin is turning dark too quickly, turn the heat down to a gentle fry.
  5. Gently warm the ginger sauce in a small saucepan, or microwave.
  6. To serve, divide the crab tabbouleh between two plates or bowls and place the fish fillets on top, dress the sauce over and around the fish

Nutrition per serving

  • Per Serving 569kcal / 2394kj
  • Fat 18.6g
  • Saturates 4.7g
  • Carbs 37.1g
  • Sugars 6.1g
  • Protein 60.6g
  • Salt 2.6g