Garfish

growler

Got a bit adventurous at the fishmongers today, picked up a few garfish for a change, they recommended just grilling them (and said the flesh turned green?) , anyone ever cooked them or any suggestions on what i might do with them ?

jd

heres one i came across here
http://groups.msn.com/PaganHearthRecipes/nordic.msnw?action=view_list&row=27&viewtype=2&sortstring=


[FONT=Arial Black, Geneva, Arial, Sans-serif]Spring - Fried Garfish filled with parsley[/FONT]

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[/FONT][FONT=Arial Black, Geneva, Arial, Sans-serif]Ingredients[/FONT]

[FONT=Arial Black, Geneva, Arial, Sans-serif]2 fresh garfish, 1 1/2 kg in all
1 medium onion
2 - 3 bunches of parsley
1 egg
1 dl dried bread crumbs
salt and pepper
butter for frying

Sauce: 50 g butter
vinegar
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[FONT=Arial Black, Geneva, Arial, Sans-serif]Procedure[/FONT]

[FONT=Arial Black, Geneva, Arial, Sans-serif]Let your fish dealer debone the garfish if the family wants to avoid the green bones. Personally I thing the fish has more flavor with the bonesin. Cut the fish into serving pieces. Peel and dice the onion and mix it with the parsley (pinch off the stems). Stuff the fish with the mixture and a pat of butter. Hold the fish together with a toothpick. Turn the pieces in beaten egg and then ni dried bread crumbs. Fry the fish in fat on a frying pan, 4 - 5 minutes on each side. Take the pieces from the pan and remove the toothpicks. Keep the fish warm. Add the rest of the butter to the pan and melt it together with a bit of vinegar. Serve the mixture as a sauce. This dish tastes excellent with small boiled potatoes and a green salad.
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[FONT=Arial Black, Geneva, Arial, Sans-serif]Serving Information[/FONT]

• [FONT=Arial Black, Geneva, Arial, Sans-serif]Serves: 4 [/FONT]

growler

cheers JD, you ever caught these in Irish waters btw ?

anyway I "devilled" them with a few mackerel fillets, nice, bet eel-ish but quite tasty.

And tis the bones turn green not the flesh

jd

I have now !!

http://www.sea-angling-ireland.org/bulletin%20board/viewtopic.php?t=6032