5 Simple Garfish Recipes You Can Try in 2025

Name: 5 Simple Garfish Recipes You Can Try in 2025
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings
Cuisine: Cajun, French
Ingredients: 200g garfish fillets; 2 tablespoons soy sauce; 1 tablespoon Chinese rice wine; 2 teaspoons caster sugar; 2 teaspoons chopped ginger; 1 clove garlic, crushed; 2 teaspoons sesame seeds

Published: 26 Apr 2025

With its distinctive long, slender body and needle-like mouth, Garfish recipe is a delicious yet often overlooked seafood option. In 2025, as more home cooks seek sustainable and nutritious seafood alternatives, Garfish is emerging as a fantastic, versatile, and flavorful choice. Are you curious about how to cook these simple, delectable garfish recipes?

This guide will walk you through five simple garfish recipes showcasing the fish’s delicate texture and clean taste, essential preparation techniques, and nutritional information.

Table of Content

Understanding Garfish

Garfish (also known as needlefish in some regions) is characterized by its long, slender body with green bones and white, firm flesh. The meat has a mild, sweet flavour similar to mackerel but with a more delicate texture matvaretabellen.no.

Nutritional Benefits

Garfish is not just delicious—it’s also packed with nutrients that make it an excellent addition to a healthy diet:

High in protein: Contains approximately 19.5-21.4g of protein per 100g rapsol.dk
Low in fat: Only 2.7-3.2g of fat per 100g, making it a lean protein source
Rich in omega-3 fatty acids: Supports heart health and brain function Facebook/FairFishSA.
Good source of minerals: It contains essential minerals like calcium and phosphorus
Low calorie: Only about 107 calories per 100g, making it ideal for those watching their caloric intake matvaretabellen.no

Preparing Garfish

Before diving into our recipes, knowing how to prepare Garfish properly is essential.

Cleaning and Filleting

Garfish can be prepared in several ways, depending on your recipe and preference:

Whole: For some recipes, you can cook Garfish whole after removing the head, gutting, and cleaning thoroughly.
Standard Fillets: To create standard fillets:
- Use a sharp knife to cut behind the head down to the backbone.
- Run the knife along the backbone to separate the flesh.
- Repeat on the other side.
- Carefully remove any small bones
Butterfly Fillets: For butterfly filleting (popular for Garfish):
- Scale the fish if needed.
- Cut along the backbone from head to tail.
- Open the fish like a book, keeping the tail intact.
- Remove the backbone and ribs.
- This technique creates a boneless piece of fish perfect for stuffing or grilling.

Recipe 1: Ginger Soy Baked Garfish Recipe with Bok Choy

This Asian-inspired dish combines the delicate flavour of Garfish with aromatic ginger and soy sauce, creating a perfectly balanced, healthy, and satisfying meal.

Preparation time: 15 minutes | Cooking time: 10 minutes | Serves 2

Ingredients

Essential Ingredients
200g garfish fillets 2 tablespoons soy sauce 1 tablespoon Chinese rice wine 2 teaspoons caster sugar 2 teaspoons chopped ginger 1 clove garlic, crushed 3 heads bok choy, halved 2 tablespoons chopped coriander 2 teaspoons sesame seeds

Method

Directions
Preheat the oven to 180°C (350°F). Combine the soy sauce, rice wine, caster sugar, ginger, and garlic in a mixing bowl. Place two 30x30cm pieces of foil next to each other on a baking tray and top with two pieces of non-stick paper. Divide the bok choy and garfish fillets between the two sheets of paper. Fold up the paper’s sides slightly, pour the ginger soy dressing over the fish, then sprinkle with coriander and sesame seeds. Please fold the paper to create sealed parcels, then wrap them with foil. Bake for 10 minutes or until the Garfish is cooked through. Carefully open the parcels and serve immediately.

Directions

Preheat the oven to 180°C (350°F).
Combine the soy sauce, rice wine, caster sugar, ginger, and garlic in a mixing bowl.
Place two 30x30cm pieces of foil next to each other on a baking tray and top with two pieces of non-stick paper.
Divide the bok choy and garfish fillets between the two sheets of paper.
Fold up the paper’s sides slightly, pour the ginger soy dressing over the fish, then sprinkle with coriander and sesame seeds.
Please fold the paper to create sealed parcels, then wrap them with foil.
Bake for 10 minutes or until the Garfish is cooked through.
Carefully open the parcels and serve immediately.

Tip: For a gluten-free option, use gluten-free soy sauce fergusonaustralia.com.

Recipe 2: Baked Garfish Recipe with Parmesan Crust

This Mediterranean-inspired dish elevates Garfish with a crispy, flavorful crust that perfectly complements its delicate texture.

Preparation time: 20 minutes | Cooking time: 5 minutes | Serves 4

Ingredients

Essential Ingredients
4 x 150g garfish, butterflied, head removed but with tails on 200g melted butter 1 cup coarse breadcrumbs 1/2 cup grated parmesan 1 tbsp freshly chopped parsley 1 pinch cayenne pepper 1/4 tsp finely grated lemon zest Salt and pepper to taste

Method

Directions
Preheat the oven to 250°C (480°F). Combine breadcrumbs, parmesan, parsley, cayenne pepper, and lemon zest in a medium-sized bowl. Pour half the melted butter into the breadcrumb mixture and rub through as if making a crumble topping, ensuring all crumbs are coated. Fold the butterflied garfish fillets in half, even with just the tail sticking out. Line a heavy-bottomed baking tray with greaseproof paper and butter liberally. Place the triangle-shaped garfish fillets on the tray, leaving space between each. Season the fillets and coat with melted butter. Apply the breadcrumb mixture liberally over the fish without patting it down. Bake for about 5 minutes or until the crumbs turn golden. Serve immediately with a green salad and lemon wedges.

Directions

Preheat the oven to 250°C (480°F).
Combine breadcrumbs, parmesan, parsley, cayenne pepper, and lemon zest in a medium-sized bowl.
Pour half the melted butter into the breadcrumb mixture and rub through as if making a crumble topping, ensuring all crumbs are coated.
Fold the butterflied garfish fillets in half, even with just the tail sticking out.
Line a heavy-bottomed baking tray with greaseproof paper and butter liberally.
Place the triangle-shaped garfish fillets on the tray, leaving space between each.
Season the fillets and coat with melted butter.
Apply the breadcrumb mixture liberally over the fish without patting it down.
Bake for about 5 minutes or until the crumbs turn golden.
Serve immediately with a green salad and lemon wedges.

Tip: The hot oven and quick cooking time are key to preserving the delicate texture of the Garfish while achieving a crispy, golden crust smh.com.au.

Recipe 3: Grilled Garfish Recipe with Tomato, Caper & Basil Salad

This light, summery dish showcases Garfish at its simplest, enhanced by fresh tomatoes and aromatic herbs.

Preparation time: 10 minutes | Cooking time: 6 minutes | Serves 4

Ingredients

Essential Ingredients
4 garfish fillets 2 tbsp olive oil (for grilling) Salt and pepper to taste 200g cherry tomatoes, halved 2 tbsp capers, drained 1 small red onion, thinly sliced 1/4 cup fresh basil leaves, torn 1 tbsp olive oil (for salad) 1 tbsp red wine vinegar Lemon wedges for serving

Method

Directions
Preheat your grill (or barbecue) to medium-high heat. Drizzle the garfish fillets with olive oil and season with salt and pepper. Grill the fillets on each side for 2-3 minutes until just cooked through. Meanwhile, in a bowl, combine the cherry tomatoes, capers, red onion, and basil. Dress the salad with olive oil and red wine vinegar, then season with salt and pepper to taste. Arrange the grilled Garfish on a serving platter and top with the tomato, caper, and basil salad. Serve immediately with lemon wedges.

Directions

Preheat your grill (or barbecue) to medium-high heat.
Drizzle the garfish fillets with olive oil and season with salt and pepper.
Grill the fillets on each side for 2-3 minutes until just cooked through.
Meanwhile, in a bowl, combine the cherry tomatoes, capers, red onion, and basil.
Dress the salad with olive oil and red wine vinegar, then season with salt and pepper to taste.
Arrange the grilled Garfish on a serving platter and top with the tomato, caper, and basil salad.
Serve immediately with lemon wedges.

Tip: Don’t overcook Garfish—it cooks very quickly and is best served slightly moist rather than dry getfish.com.au.

Recipe 4: Pan-fried Garfish Recipe Rolls with Lemon and Basil

These elegant garfish rolls make an impressive starter or main course that looks sophisticated but is surprisingly simple to prepare.

Preparation time: 20 minutes | Cooking time: 10 minutes | Serves 4

Ingredients

Essential Ingredients
16 (500g) small garfish fillets, skin on 4 tablespoons olive oil and/or butter 2 long green Spring onions, finely chopped 1 clove garlic, finely chopped 6 tablespoons panko bread crumbs 6 basil leaves, finely shredded (plus extra to garnish) Finely grated zest and juice of 1/2 lemon 2 tablespoons plain flour seasoned with sea salt and pepper Toothpicks for securing rolls

Method

Directions
Prepare the filling: Sauté Spring onions and garlic in 2 tablespoons of olive oil/butter over medium heat until soft and transparent. Remove from heat and stir through panko crumbs, shredded basil, lemon zest, and juice. Season with salt and pepper. Lay garfish fillets skin-side down on a flat work surface and season lightly. Place a heaped teaspoon of filling at one end of each fillet and roll up as tightly as possible. Secure each roll with a toothpick and dust lightly with seasoned flour. Heat the remaining two tablespoons of olive oil/butter in a frying pan over medium heat. Pan-fry the Garfish rolls on their sides until golden and cooked, turning to ensure even colouring (about 2-3 minutes per side). Finish with a quick sear on the top and bottom. Serve garnished with extra shredded basil and a squeeze of lemon.

Directions

Prepare the filling: Sauté Spring onions and garlic in 2 tablespoons of olive oil/butter over medium heat until soft and transparent.
Remove from heat and stir through panko crumbs, shredded basil, lemon zest, and juice. Season with salt and pepper.
Lay garfish fillets skin-side down on a flat work surface and season lightly.
Place a heaped teaspoon of filling at one end of each fillet and roll up as tightly as possible.
Secure each roll with a toothpick and dust lightly with seasoned flour.
Heat the remaining two tablespoons of olive oil/butter in a frying pan over medium heat.
Pan-fry the Garfish rolls on their sides until golden and cooked, turning to ensure even colouring (about 2-3 minutes per side).
Finish with a quick sear on the top and bottom.
Serve garnished with extra shredded basil and a squeeze of lemon.

Tip: Ensure the filling is cool before rolling the fish to prevent it from beginning to cook prematurely at thepaddingtonfoodie.com.

Recipe 5: Salt and Pepper Garfish Recipe

This simple, classic preparation lets the Garfish’s natural flavour shine through, with just a hint of seasoning and a perfectly crispy exterior.

Preparation time: 10 minutes | Cooking time: 10 minutes | Serves 4

Ingredients

Essential Ingredients
8 whole garfish, cleaned 1 cup plain flour Vegetable oil for frying 50ml extra virgin olive oil 2-3 red chillies, diced 4 Spring onions, sliced Salt and freshly ground pepper to taste

Method

Directions
Lightly dust the Garfish all over with flour. Pour about 1 cm of vegetable oil into a large pan and heat to frying temperature. When the oil is hot, add about 50ml of extra virgin olive oil for flavour. Add the Garfish to the pan and fry until golden brown, about 3-4 minutes on each side. Remove the fish from the pan and place on paper towels to drain excess oil. In the same pan, fry the diced chillies and Spring onions until slightly crispy (about 3-4 minutes). Remove with a slotted spoon and immediately place the fried Garfish on top. Season with salt and pepper to taste. Serve with a crunchy salad and lemon wedges.

Directions

Lightly dust the Garfish all over with flour.
Pour about 1 cm of vegetable oil into a large pan and heat to frying temperature.
When the oil is hot, add about 50ml of extra virgin olive oil for flavour.
Add the Garfish to the pan and fry until golden brown, about 3-4 minutes on each side.
Remove the fish from the pan and place on paper towels to drain excess oil.
In the same pan, fry the diced chillies and Spring onions until slightly crispy (about 3-4 minutes).
Remove with a slotted spoon and immediately place the fried Garfish on top.
Season with salt and pepper to taste.
Serve with a crunchy salad and lemon wedges.

Tip: Adding quality extra virgin olive oil to the frying oil adds significant flavour to the dish primoestate.com.au.

Garfish Cooking Tips for Beginners

If you’re new to cooking garfish, these tips will help you achieve the best results:

Don’t overcook: Garfish cooks very quickly due to its delicate flesh. Overcooked Garfish will become dry and tough.
Handle with care: The flesh is delicate, so gentle handling is vital during preparation and cooking.
Green bones are normal: Garfish has distinctive green bones, which are entirely natural and not a sign of spoilage.
Freshness matters: As with all seafood, freshness is crucial. Fresh Garfish should have clear eyes, bright red gills, and a clean, oceanic smell.
Simple is best: Garfish has a delicate flavour that can be overwhelmed by too many potent ingredients. Simple preparations often yield the best results.
Butterfly for boneless enjoyment: Butterflying Garfish is an excellent way to remove most bones for a more enjoyable eating experience.

Conclusion

Garfish is a versatile, nutritious, delicious fish that deserves a place in your culinary repertoire. These five simple recipes showcase different cooking techniques and flavour profiles that highlight the unique qualities of this underappreciated seafood. Whether grilling, baking, or pan-frying, Garfish offers a quick-cooking, healthy protein option for weeknight meals and special occasions.

In 2025, as sustainable seafood choices become increasingly important, Garfish represents an excellent option that’s environmentally responsible but also delicious and nutritious. Try these recipes to discover why Garfish is gaining popularity among home cooks and professional chefs!

Garfish Recipe FAQ

What is Garfish, and how does it differ from other fish?

The Garfish is a unique fish with its distinctive long, slender body and sharp beak-like snout. Belonging to the family Belonidae, its name is derived from its spear-like appearance. Unlike other common fish, Garfish has a firm, almost slightly chewy texture and a mild, somewhat sweet flavour. The flesh, ranging from white to pale pink, is a sight. Its unique appearance and long, pointed nose make it stand out from other fish species. Garfish, less oily than mackerel or salmon, is an excellent choice for grilling or baking, adding a unique touch to your culinary creations.

How do I clean Garfish before cooking it?

Cleaning Garfish is relatively straightforward, though it requires some precision due to its long, narrow body. To clean Garfish:

Step 1: Rinse the fish thoroughly under cold water.
Step 2: Use a sharp knife to make a small incision behind the gills and cut along the belly to remove the internal organs. Be careful not to puncture the intestines, which can affect the taste.
Step 3: Remove the gills and any remaining entrails. You can discard them or use them to make stock.
Step 4: Rinse the fish again and remove any remaining blood or debris.
Step 5: If you prefer to remove the head, you can use your knife to cut just behind the gills.

It is optional to remove the skin, but it’s generally thin and can be left on when preparing recipes like grilled or baked Garfish.

Can I substitute Garfish with another type of fish in recipes?

Yes, you can substitute Garfish with other white, firm-textured fish if it’s unavailable. A good substitute would be species like mackerel, bass, or even cod, as these fish have a similar texture and flavour profile. However, remember that Garfish has a more distinct, slightly sweet flavour than some other fish, so the final taste may differ while substitutions work in a pinch.

What are the best cooking methods for Garfish?

Garfish is versatile and can be prepared using various cooking methods. Some popular ways to cook Garfish include:

Grilling: The firm flesh and long shape of Garfish make it perfect for grilling. Season with olive oil, lemon, salt, and pepper, and grill it over medium heat for 4-5 minutes on each side.
Baking: Garfish can be baked in the oven, often paired with herbs, garlic, and a drizzle of olive oil. Bake at 350°F (175°C) for about 15-20 minutes until the fish is cooked through and tender.
Pan-frying: Pan-frying is a quick and easy option. Coat the fish lightly in flour or breadcrumbs and fry it in a hot pan with oil or butter for a crispy exterior.
Steaming: Steaming Garfish helps preserve its natural flavour and texture. This method works well if you want to retain moisture in the fish.

How do I know when Garfish is properly cooked?

Garfish is properly cooked when the flesh becomes opaque and flakes easily with a fork. It should reach an internal temperature of about 145°F (63°C). When grilling or baking, check the fish by gently pressing on the flesh—it should feel firm but tender, and the juices should run clear, not cloudy. If the fish is overcooked, it can dry, so watching it while cooking is essential.

With these tips, cooking Garfish will become a breeze, ensuring that your dish turns out delicious and perfectly cooked every time. You can confidently experiment with different cooking methods and enjoy the unique flavour and texture of Garfish in your culinary creations.

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