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Skewered garfish with herb & olive butter
Skewered garfish with herb & olive butter
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Prep Time:
15 minutes
Cook Time:
6 minutes
Total Time:
21 minutes
Elevate your party with grilled garfish - a show-stopping, flavorful dish ready in just 20 minutes!
Ingredients:
  • 8 110g garfish, scaled, gutted, cleaned
  • 80ml (1/3 cup) olive oil
  • 4 ripe egg tomatoes, quartered lengthways
  • 100g baby rocket leaves
  • 42.00 gm fresh lemon juice
  • Cracked black pepper
  • 160g haloumi, cut into eight 5mm-thick slices
  • Canola cooking spray, to grease
  • 100g unsalted butter, softened
  • 20.00 ml finely chopped fresh basil
  • 2 tsp finely chopped fresh dill
  • 6 whole black olives, pitted, finely chopped
Instructions:
  • Take the garfish out of the fridge 5 minutes prior to preparing.
  • Combine the butter, basil, dill, and olives in a bowl and blend thoroughly to create the herb & olive butter. Set aside for later use.
  • Begin by gently rinsing the garfish cavities under cold water to remove any impurities. Next, carefully scrape away any black lining in the cavities. Once cleaned, pat dry using paper towels. Enjoy cooking!
  • Brush the skewers with a hint of oil. Skewer each garfish lengthwise by inserting the skewer at the tail, following the backbone towards the head. This technique maintains the fish's form and simplifies flipping. Massage the garfish with 2 teaspoons of olive oil.
  • Mix the tomatoes and rocket in a bowl. In a screw-top jar, combine the remaining 60ml (1/4 cup) oil with lemon juice, season with pepper, shake well, then drizzle over the tomatoes and rocket. Set aside.
  • Get the garfish, herb & olive butter, and haloumi ready by the barbecue. Spray the cold grill generously with cooking spray, then preheat on medium for 5 minutes.
  • Grill the garfish for 2 minutes per side, basting with 2 small teaspoonfuls of herb & olive butter for each fish, including the cavities. Check for doneness by flaking the flesh behind the heads with a fork. Once cooked, serve on plates.
  • Lightly brush the haloumi with the remaining oil and grill on the barbecue for 1 minute on each side, positioned next to the garfish.
  • Arrange the garfish on serving plates and generously spoon the herb & olive butter on top. Enjoy right away with a side of crispy haloumi and refreshing tomato and rocket salad.

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