Blackened Barbecue Fish
Blackened Barbecue Fish

Ingredients

Method

  • 1⁄2 lime, juice only
  • 2 tsp salt
  • 2 crushed garlic cloves
  • 4 firm white fish fillets
  • Knob of butter
  • 1 tbsp mustard powder
  • 1 tbsp smoked paprika
  • 1 tbsp dried oregano
  • 1 tbsp thyme
  • 1 tsp cayenne pepper
  • 1 tsp black pepper
  • 1 tsp white pepper
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • In a wide bowl, place the lime juice, salt, and garlic. Add 100ml of water and the fish fillets, making sure the fish is covered with the soaking liquor. Soak for 2 hours, then pat dry.
  • Mix together all of the ingredients for the rub in a small bowl. Spread the mix on a plate, and dip the fish fillets into it to cover on both sides. Cook the fillets on a banging hot barbecue for 3 minutes on either side, then serve with your favourite garnishes.
30 mins
4 serving
This recipe pairs perfectly with the Andrew Pearce Zweigelt 2018 from Murray Darling, Australia.

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