• Course

    Main course

  • Category


  • Cooking technique

    Indirect cooking,

  • Level


  • Prep time

    20 minutes

  • Cook time

    25 minutes

  • Total

    45 minutes

  • Amount

    4 persons


Want to cook red gurnard in a surprising way on your Big Green Egg? Then make this T-gurnard with antiboise, a creation by Maarten Post of VIZ Markt in Haarlem. As a former chef, the owner of this fish shop has a creative vision on fish. In this case, the T-gurnard is an amusing fish version of the well-known T-bone steak.

This is a delicious fish dish that you can make on your kamado with a nod towards the T-bone steak. It’s quick and easy to prepare, but filleting the red gurnard might take a bit of practice. Of course, you can also ask your fishmonger to do this for you. If you show them what you intend on making with it, they are sure to be pleasantly surprised by your creativity!




  • 4 red gurnards of approx. 800 g
  • Antiboise (lukewarm)


  • 1 tsp Madras curry powder
  • 1 tsp Hungarian paprika
  • 1 tsp ginger powder
  • 1 tsp white ground pepper
  • 1 tsp fine sea salt


  1. Ignite the charcoal in the Big Green Egg and heat, with the convEGGtor and the Stainless Steel Grid, to a temperature of 180°C.
  2. Cut off the head of the red gurnard. From the belly side, cut the fillets away from the backbone on both sides, but do not cut through the skin in the process. Remove the backbone from the fish (save it) and cut the tail from the fillets. Cut the rib bones from the fillets. Cut the fish fillets, which are still attached, in half across the middle and trim the skin from the thin part of the fillets. You then have the thickest part of both fillets which are attached with the skin still on and you also have two halved thinner fillets. Lay the thick fillets skin down your worktop. Lay the smaller fillets, with the thickest part facing you, on top. Cut the backbone clean and place it in the middle of the fillets with part of the bone sticking out at the top. Fold the fish fillets in half and tie with kitchen twine so the fillets are firmly tied around the bone; from now on, we’ll call it the T-gurnard. Repeat with the rest of the red gurnard. You could also ask your fishmonger to fillet the red gurnard in this way. When doing so, specify that you want to keep the backbone.
  3. Mix the ingredients for the rub. Sprinkle the T-gurnards all over with the rub and place them on the Perforated Cooking Grid.


  1. Place the Perforated Cooking Grid with the T-gurnards on the grid and close the lid of the EGG. Cook the T-gurnards for about 18 minutes until the fish fillets have reached a core temperature of 65 °C; you can measure this with the Instant Read Thermometer. Meanwhile, spoon the lukewarm antiboise into the Cast Iron Skillet Small.
  2. Remove the T-gurnards and the Perforated Cooking Grid from the EGG and place the fish in the skillet in the antiboise. Place the skillet on the grill and steam the T-gurnards with the antiboise for another 2-3 minutes.
  3. Remove the skillet from the Big Green Egg. Place a T-gurnard on each plate and spoon some of the antiboise on top.

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