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Seafood

Cajun Style Line Fish

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SERVES 6
DIFFICULTY easy
PREP TIME 10 minutes
BRAAI TIME 15 - 20 minutes
RATING

What makes this fish so amazing is the Cajun spice that you apply before you braai. Not only is this fish delicious served with a green salad but it can be turned into a Green Salad as well (by just flecking the fish over green leaves, adding thin slices of red onion and avocado, and dressing it with a mustard mayo and squeeze of lime juice. The leftovers (if any) are also brilliant to turn into a pate. Promise, the flavours are awesome.


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METHOD

  1. Grease your grid with a non-stick spray, or wipe it down with sunflower oil.
  2. Fire up both burners on your Ketla and set them to high. Close the hood. Aim for 250°C / 482 °F.
  3. Pat the line fish dry with kitchen towel and score the skin side with some shallow cuts, about 3cm apart.
  4. Lightly brush olive oil over both sides of the fish.
  5. Mix all the spices together and lightly bash in a mortar and pestle.
  6. Pat about ¾’s of the spice onto both sides of the fish.
  7. Turn the Ketla’s inner burner to low.
  8. Place the fish skin-side down with the thicker part of the fish close to the hinge (the hotspot), and the thinner part (the tail) towards the centre of the grid.
  9. Grill for about 5-8 minutes at 250°C / 482 °F until the skin is slightly charred.
  10. While this is happening, make a Cajun butter by combing the last ¼ of the spices with melted butter.
  11. Using a big egg flipper or flat spatula, carefully flip the fish over, close the hood.
  12. Drop the temp to 200-220°C / 392 - 428°F.
  13. Grill for 10 minutes or so until fish is cooked through.
  14. You can check by gently opening up the thick part of the fish with your fingers. If it’s opaque and looks like it’s about to turn white, take the fish off the heat – the residual heat will cook the fish through.
  15. When you serve, drizzle over the Cajun butter. Lip-smacking good. SERVE WITH: A green salad with avo, red onion and garlic mayo dressing, a crusty rustic loaf or steamed new potatoes tossed in garlic and parsley butter.
  16. DRINK WITH: Craft beer or a medium dry white wine

INGREDIENTS

500 g of your favourite firm White Line Fish (Yellowtail, Amberjack, Cod or Snapper)
FOR THE CAJUN SPICE:

4 Tbsp. Paprika

2 Tbsp. Coarse Salt

1 Tbsp. Black Pepper

1 Tbsp. Cayenne Pepper

1 Tbsp. Mustard Powder

2 Tbsp. Garlic Powder

2 Tbsp. Onion Powder

1 Tsp Dried Red Chillies

1 Tbsp. Dried Thyme

1 Tbsp. Dried Oregano

1 Tsp. Crushed Fennel Seeds

the juice and zest of 2 Lemons

1 Tbsp. brown sugar

100 g Butter

500 g of your favourite firm White Line Fish (Yellowtail, Amberjack, Cod or Snapper)
FOR THE CAJUN SPICE:

4 Tbsp. Paprika

2 Tbsp. Coarse Salt

1 Tbsp. Black Pepper

1 Tbsp. Cayenne Pepper

1 Tbsp. Mustard Powder

2 Tbsp. Garlic Powder

2 Tbsp. Onion Powder

1 Tsp Dried Red Chillies

1 Tbsp. Dried Thyme

1 Tbsp. Dried Oregano

1 Tsp. Crushed Fennel Seeds

the juice and zest of 2 Lemons

1 Tbsp. brown sugar

100 g Butter

  1. Grease your grid with a non-stick spray, or wipe it down with sunflower oil.
  2. Fire up both burners on your Ketla and set them to high. Close the hood. Aim for 250°C / 482 °F.
  3. Pat the line fish dry with kitchen towel and score the skin side with some shallow cuts, about 3cm apart.
  4. Lightly brush olive oil over both sides of the fish.
  5. Mix all the spices together and lightly bash in a mortar and pestle.
  6. Pat about ¾’s of the spice onto both sides of the fish.
  7. Turn the Ketla’s inner burner to low.
  8. Place the fish skin-side down with the thicker part of the fish close to the hinge (the hotspot), and the thinner part (the tail) towards the centre of the grid.
  9. Grill for about 5-8 minutes at 250°C / 482 °F until the skin is slightly charred.
  10. While this is happening, make a Cajun butter by combing the last ¼ of the spices with melted butter.
  11. Using a big egg flipper or flat spatula, carefully flip the fish over, close the hood.
  12. Drop the temp to 200-220°C / 392 - 428°F.
  13. Grill for 10 minutes or so until fish is cooked through.
  14. You can check by gently opening up the thick part of the fish with your fingers. If it’s opaque and looks like it’s about to turn white, take the fish off the heat – the residual heat will cook the fish through.
  15. When you serve, drizzle over the Cajun butter. Lip-smacking good. SERVE WITH: A green salad with avo, red onion and garlic mayo dressing, a crusty rustic loaf or steamed new potatoes tossed in garlic and parsley butter.
  16. DRINK WITH: Craft beer or a medium dry white wine

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