BBQ Italian Gurnard
4 gurnard fillets
1 char grilled pepper, cut in strips 8 stoned olives, chopped
8 sundried tomatoes
6 basil leaves, chopped
11⁄2 tsp capers
11⁄2 cups white wine
Salt & pepper
4 sheets foil
Place foil sheets on bench shiny side up.
Oil the foil. Place gurnard fillets on the foil. Mix the topping & place on fish, add wine, close parcel loosely.
Make sure there are no leaks. Grill for 7-8 minutes.
Compliments of the New Zealand Seafood Council Ltd