Gurnard is one of my all-time favourite fish. It is totally under-rated. Yes, it’s bony, but once you have removed the bones the white flesh is sweet and fine. I served this beautiful fish to Her Majesty the Queen back in 2002.
To make the marinade, combine the ruby grapefruit, orange zest, bonito flakes, red chilli, ginger, mirin, ponzu vinegar, soy sauce and yuzu juice in a medium-sized saucepan and heat but don’t boil. Remove from the heat and allow to cool.
Once the marinade is cool, divide it into one-third and two-thirds portions. Place the gurnard fillets in two-thirds of the marinade and set aside for