Blackened tarakihi with grilled asparagus & tomatoes

40 minshere
Cooking method: Bake

Blackened tarakihi with grilled asparagus & tomatoes

40 mins
Cooking method: Bake



  • 16 spears asparagus
  • 2 tbsp extra virgin olive oil
  • 2 cloves garlic, crushed
  • flaky sea salt and freshly ground pepper to taste
  • 8 small vine ripened tomatoes
  • 4 x 180g of tarakihi fillets
  • 1 tbsp olive oil
  • ½ tbsp butter
  • 1 lemon, cut into wedges for garnish
  • ½ tsp onion powder
  • ½ tsp garlic salt
  • ½ tsp ground paprika
  • ½ tsp dried basil
  • ¼ tsp ground white pepper
  • ¼ tsp dried thyme
  • ½ tsp ground black pepper
  • ⅛ tsp ground sage

Seafood used

Cooking method

  1. Preheat barbecue grill, and preheat oven to 180°C.
  2. To prepare the spice mix, place the onion powder, garlic salt, paprika, basil, white pepper, black pepper, thyme and sage into a fry pan and dry roast. Cool, then grind using a pestle and mortar. Set aside.
  3. Peel asparagus stems and break at natural tenderness mark. Mix with first measure of olive oil and garlic and season with salt and pepper. Chargrill the asparagus on the barbecue for 3 minutes until crunchy but cooked.
  4. Place spice mix on a flat tray and dust tarakihi fillets in it.
  5. Lay a teflon sheet over the barbecue plate and add second measure of olive oil and butter. Place fish presentation side down on the barbecue and season to taste. After approximately 4 minutes turn fish over to cook the other side for approximately another 2 minutes.
  6. To serve, place a neat stack of chargrilled asparagus on each plate, top with tarakihi and garnish with two vine ripened tomatoes, a lemon wedge and a drizzle of olive oil.

An image from The New Zealand Seafood Cookbook.
Text by Auckland Seafood School and contributing chefs; with food photography by Sean Shadbolt.
Published by Penguin Group NZ. ©Auckland Seafood School, 2009