- serves 4 people
- preparation 5 minutes
- cooking 10 minutes
- difficulty Easy level
Ingredients
- 8–12 stripey trumpeter wings (see Note)
- 50 ml good olive oil
- sea salt
- lemon wedges, to serve
Instructions
Preheat a barbeque grill over high heat until very hot. Wash and pat dry the wings, then place in a large bowl and pour over the oil and season well with salt. Toss to combine. Cook the wings, fin-side down first for 2-3 minutes (the meat is not very thick so they will cook quickly). Turn and cook on the other side for 2–3 minutes. Serve with lemon wedges.
Note
• To remove the wings, use a pair of kitchen scissors or a heavy-duty cleaver to cut behind the gills around the pectoral fin, working from the top to the fish to the bottom – you will need to cut through a few bones. Make sure there are no scales still attached to the skin, then rinse well.
This recipe is from Gourmet Farmer Afloat.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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