Mexican Gurnard

Name: Mexican Gurnard
Ingredients: 2 fl oz (50 ml) olive oil; 1 large onion, finely chopped; 2 cloves garlic, finely chopped 1½ lb (700 g) fresh ripe tomatoes, peeled, liquidised and strained of pips; 2 cloves garlic, finely chopped 1½ lb (700 g) fresh ripe tomatoes, peeled, liquidised and strained of pips; 2 cloves garlic, finely chopped 1½ lb (700 g) fresh ripe tomatoes, peeled, liquidised and strained of pips; 6 stoned green olives, halved; 6 stoned black olives, halved; 6 stoned green olives, halved; 8 small gurnard fillets; 2 fresh red chillis, finely chopped; Butter to cook; Seasoned flour; Juice of 1 lime

Preparation info

Serves
4

Difficulty
Easy

Appears in

Floyd on Fish

By Keith Floyd

Published 1985

About

Ingredients

2 fl oz (50 ml) olive oil
1 large onion, finely chopped

Fish course
Pescatarian

Method

Heat the oil and sauté the onion and garlic till golden. Add the tomato, olives and chillis and simmer for 20 minutes.

Meanwhile, dredge the gurnard fillets in the flour and fry in the butter till they are browned and cooked. Place on a serving dish, squeeze over the lime juice, cover with sauce, and tuck in.