These grilled fish wings are especially good. The wing is the bit beautiful sweet meat attached to the pectoral fin, just behind the gills, and is often wasted after the fillet has been removed. Each person will need 2-3 wings for a decent feed, so unless you’ve had a great day’s fishing, it’s probably best to get your fishmonger to source them for you. Stripey trumpeter has a short shelf-life, which is why it’s hard to find this species outside of Tasmania, but there are plenty of big fish species you could use for this recipe, such as barramundi or snapper.






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  • 8–12 stripey trumpeter wings (see Note)
  • 50 ml good olive oil
  • sea salt
  • lemon wedges, to serve


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.


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. 



• 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.