Gunard with tomato, pineapple and tarragon salsa

Thomasina Miers balances a touch of tarragon with a fruity salsa to top gunard fish fillets plus theres a splash of something naughty!
By Thomasina Miers
Gunard with tomato, pineapple and tarragon salsa
  • Rating:
  • Serves: 2
  • Cook Time: 35 minutes
  • Prep Time: 20 minutes
  • Effort: easy


  • 80 ml extra virgin olive oil
  • 1 onion, finely chopped
  • 1 bulb fennel, finely chopped
  • 3 sticks celery, finely chopped
  • 1/2 pineapple, peeled and cut into ½cm cubes
  • 3 very ripe tomatoes, finely chopped
  • 1 arbol chilli, (available from specialist Mexican stores) or alternatively red chilli, seeds removed, finely chopped (optional)
  • 2 X 175 g gurnard fillets
  • 1 large handful tarragon and oregano, chopped, reserve a little tarragon, to serve
  • 3 tbsp absinthe or Pernod
  • 1 lemon, juice and zest


1. Heat half of the olive oil in a pan over a low heat and fry the onion, fennel and celery for 5 minutes, or until softened.

2. Add the pineapple and tomato, season well with salt and pepper (and chilli if youre using it). Simmer for 5-10 minutes, or until the vegetables are soft.

3. Season the gurnard fillets on each side with salt and pepper. Heat the remaining oil in a pan and fry the gurnard skin-side down for 2-3 minutes. Once the skin is crisp, cook for the same amount of time on the other side. Keep warm.

4. Add the herbs (reserving a little of the tarragon), the absinth and the lemon juice and zest to the vegetable pan and cook for a further 10 minutes.

5. Serve the fish fillets with the hot salsa spooned over the top. Garnish with a little freshly chopped tarragon and serve at once.

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