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BBQ Blackened Fish with Grilled Asparagus & Tomatoes
Making your own Cajun spice mix is a great addition to your repertoire. It blackens slightly as it cooks, and that's all part of the character and feisty flavour. You can use Tarakihi, Gurnard, Snapper, John Dory, Trevally (or ask us in store) for this recipe.
  • 1/2 tsp onion powder
  • 1/2 tsp garlic salt
  • 1/2 tsp ground paprika 
  • 1/2 tsp dried basil
  • 1/4 tsp ground white pepper
  • 1/2 tsp black pepper
  • 1/4 tsp dried thyme
  • 1/8 tsp ground sage
  • 16 asparagus spears
  • 2 Tbsp extra virgin olive oil
  • 2 cloves garlic, crushed
  • Flakey sea salt & freshly ground pepper to taste 
  • 4 x 180 g fish fillets
  • 1 Tbsp olive oil
  • 1/2 Tbsp butter
  • 8 small vine ripened tomatoes
  • 1 lemon, cut into wedges for garnish
Preheat barbeque grill, and preheat oven to 180C.
To prepare the spice mix, place the onion powder, garlic salt, paprika, basil, white pepper, black pepper, thyme and sage into a frying pan and dry roast. Cool, then grind using a mortar and pestle. Set aside.
Peel asparagus stems and break at natural tenderness mark. Mix with first measure of olive oil and garlic and season with salt and pepper. Char-grill the asparagus on the barbeque for 3 minutes until crunchy but cooked.
Place spice mix on a flat tray and dust fish fillets in it.
Lay a teflon sheet over the barbeque plate and add second measure of olive oil and butter. Place fish presentation side down on the barbeque and season to taste. After approximately 4 minutes turn fish over to cook the other side for approximately another 2 minutes.
To serve, place a neat stack of char-grilled asparagus on each plate, top with fish fillets and garnish with two vine ripened tomatoes, a lemon wedge and a drizzle of olive oil.
Recipe courtesy of the Seafood Industry Council