Prep time: 10 mins
Cook time: 5 mins
6 thick barramundi fillets
40 g butter, melted
vegetable oil, for brushing
Grilled Greens to serve
lemon halves, to serve
1 tablespoon paprika
1 teaspoon brown sugar
1 teaspoon freshly ground
1 teaspoon ground white pepper
1 teaspoon dried thyme
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
¼ teaspoon cayenne pepper
• You can use any type of fish here, but thick pieces such as barra or blue-eye are perfect as cooking with them gives time for the crust to blacken before the fish is cooked through.
A Cajun-style rub forms a dark crust on this great-tasting fish during cooking. ‘Blackened’ sounds so much better than ‘burnt’!
Prepare the barbecue for direct cooking, preheating to medium–high heat.
Combine all the spice rub ingredients in a small bowl. Brush the fish with the melted butter and sprinkle one side of each fillet with the spice mixture, pressing it on gently.
Wipe the grill with oil. Place the fish on the barbecue grill with the spiced side down and cook for 3 minutes, then turn and cook for a further 2 minutes.
Transfer to a plate and rest for 5 minutes, before serving with the grilled greens and lemon halves.
This recipe is from THE BBQ Cookbook, available NOW from all good book stores or direct here from THEBBQ.com store
From THE BBQ Cookbook, available from all good book stores or direct from THEBBQ.com