- 2 tsp cumin seeds
- 1 tsp garam masala
- 1 tsp Cajun spice mix (see recipe below)
- zest of 1 lemon
- 2 whole seasonal fish (500–700g each), gutted & scaled, fins trimmed
- 3 tbsp extra virgin olive oil
- 1⁄2 lemon, sliced
- salt & freshly ground pepper
- handful of fresh parsley, coriander & bay leaf
Cajun spice mix
- ¼ cup salt
- ¼ cup cayenne pepper
- ¼ cup paprika
- ¼ cup garlic granules
- ¼ cup ground black pepper
- 2 tbsp onion granules
- 2 tbsp dried oregano
- 2 tbsp dried thyme
- To make the Cajun spice mix: Mix all ingredients using a mortar and pestle. Store in an airtight container in a cool, dark place.
- Make a rub by combining spices and zest.
- Make 2 cuts into flesh on both sides of fish and rub in spices. Drizzle with a little of the oil. Place lemon, salt, pepper and herbs into the cavity of each fish and stand for 20 minutes before cooking.
- Heat up the barbecue, and when hot sprinkle with a little more of the oil. Place fish on the hot plate. Put the hood down and grill for 5–7 minutes. Turn fish and add a little more oil. Grill for a further 5–7 minutes, depending on the size of the fi sh. Check if cooked (the eyes should be white).
- Serve fish on a platter with a splash of olive oil, and grilled lemon halves and potato mash on the side.
An image from The Complete 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, 2013