Warm Gurnard Salad with Corn

The warm gurnard salad with corn is a dish that enhances the delicate flavor of this fish with the sweetness of corn. It is not a traditional Italian recipe and may derive from a contemporary or fusion interpretation. However, I can offer you a version that might be appreciated in modern Italian cuisine.

Ingredients

• 300 g of gurnard fillet
• 200 g of sweet corn (already cooked, if canned)
• 1 small red onion
• A bunch of fresh parsley
• Lemon juice
• Salt and pepper to taste
• Extra virgin olive oil
• A pinch of chili pepper (optional)

Preparation

1. Start by cleaning the gurnard fillet, removing any bones. Cut the fillet into medium-sized pieces.
2. Heat a pan with a drizzle of extra virgin olive oil and, if you like, a pinch of chili pepper. Once hot, place the gurnard pieces in it and cook for about 3 minutes per side until golden brown and properly cooked. Season with salt and pepper.
3. While the gurnard is cooking, thinly slice the red onion and place it in a bowl. Add the sweet corn and mix.
4. Once the gurnard is cooked, remove the fish pieces from the pan and let them cool for a few minutes.
5. Add the gurnard to the bowl with corn and red onion, sprinkle with lemon juice, adjust the seasoning with salt and pepper if necessary, and drizzle generously with extra virgin olive oil.
6. Transfer the ingredients to a salad bowl or serving plate and sprinkle with chopped fresh parsley.

Serve the warm gurnard salad with corn as a main dish or a light second course.

Curiosity

The gurnard, also known as “capone” in some Italian regions, is a bluefish highly appreciated for its white and delicate flesh, often used in Mediterranean cuisine. It is possible to find variations of this recipe with the addition of fresh cherry tomatoes or olives to further enrich the flavor.