Blackened Barra

 

Prep time: 10 mins

Cook time: 5 mins

Serves: 6

6 thick barramundi fillets

(see Note)

40 g butter, melted

vegetable oil, for brushing

Grilled Greens to serve

lemon halves, to serve

 

Spice rub

1 tablespoon paprika

1 teaspoon brown sugar

1 teaspoon freshly ground

black pepper

1 teaspoon ground white pepper

1 teaspoon dried thyme

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon salt

¼ teaspoon cayenne pepper

Note:

• 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

Supported by Screen Australia, Soundfirm, Revolution Partners, Film Victoria, IGA, Barbecues Galore and Heat Beads