Ingredients
500 g gurnard fillets
1 tsp SIDS SALT & PEPPER
1 tsp whole peppercorns
2 pieces long green chilli
4 cloves garlic, crushed
½ cup SIDS RASPBERRY VINEGAR
¾ cup fish stock
Directions
Rub SIDS SALT & PEPPER all over the gurnard fillets. Grill each side for 3 minutes.
Meanwhile, combine stock, SIDS RASPBERRY VINEGAR, whole peppercorn and garlic in a cooking pot. Boil, then adjust the heat to LOW. Put in the grilled gurnard and long green chilli then continue to cook (covered) for 12-15 minutes. Add water if needed.
Transfer to a serving plate.
