Member recipeOaky & Smoky Grilled Gurnard Recipe Rating Static 12345(0 ratings)Member recipe by grillstockServings Serves 2 Sustainable and delicious This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.Save to My Good FoodPlease sign in or register to save recipes. Print Ingredients Method Ingredients2 Gurnard Fillets - skin onSmall handful of chopped fresh parsleyCalifornia Rancher Oaky & Smoky Seasoning MethodLightly coat the fish with oil and sprinkle liberally with Oaky & Smoky seasoning.Fire up the grill to hot and lay the fish skin side down for around 3 mins. Carefully flip over and grill flesh side down for a further 2 mins.Drizzle with fresh lemon juice and serve whilst piping hot. You may also like New potato & smoked haddock crush 2.8125(4 ratings) Ten minute stir-fry 4.285715(7 ratings) Cheesy baked courgettes 4.083335(6 ratings) Baked stuffed Romano peppers 4.166665(21 ratings) Quinoa, pea & avocado salad 3.75(1 rating) Courgette, mint, ricotta & chilli salad 5(2 ratings) Spanish potatoes 4.25(53 ratings) Harissa oil 5(1 rating) Comments, questions and tipsSign in or create your My Good Food account to join the discussion. Comments (0) Questions (0) Tips (0)Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?Sign in or create your My Good Food account to join the discussion.Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...Sign in or create your My Good Food account to join the discussion.Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.Sign in or create your My Good Food account to join the discussion.