Gurnard with orange… the simple, fragrant recipe for a delicious fish main course.
You enjoyed the gurnard with lemon cream so much that I decided to share my orange version of gurnard with you! This is an extremely simple and very aromatic preparation, perfect for those who want to bring the taste of the sea to the table with a citrus twist. This time, instead of buying the gurnard in steaks, I chose the fillet: I had my trusted fishmonger cut it and leave the skin on, so it stays even more tender and flavorful while cooking.
Come along and let’s start messing about in the kitchen. Enjoy the recipe, Giusi.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 20 Minutes
- Portions: 2 Servings
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients for Orange Gurnard
- 14 oz Gurnard (spinarolo)
- 1 Orange (about 1/2 cup (120 ml) of juice)
- Flour (For breading)
- as needed Extra virgin olive oil
- as needed Salt
Tools
- 1 Frying pan
Steps for Orange Gurnard
First, dredge the gurnard fillets: I used rice flour, but you can use whichever flour you prefer.
In a pan, pour a drizzle of extra virgin olive oil, let it warm for a minute and then place the fillets, searing them for one minute on each side. After this time, pour in the previously prepared and strained orange juice. Cover with a lid and let cook for about 10 minutes over low heat. If it becomes too dry, add a small splash of water and remember to salt and season to taste.
Serve and enjoy with great satisfaction!
Thank you for cooking with me. See you on the next kitchen adventure and thank you always for the trust you’ve shown me all these years.
Storage
Orange gurnard keeps well in the refrigerator for 1-2 days in an airtight container. When reheating, I recommend gently warming it in a pan while adding a little water or a splash of orange juice to restore the sauce’s creamy, flavorful texture as if freshly made. I do not recommend freezing it to best preserve the delicate texture of the fish.
