I've got some lovely al fresco photos for you today! This blackened Cajun sea bass is flavoured with a mix of hot and peppery spices. Fish cooked on the barbecue is one of my all time favourite things; the smoky, charred flavour you achieve is second to none and something to be savoured over the summer months. It's a really quick way of cooking fish and the end result is finger licking good! Any white fish will work with this dish, I really like sea bream as well, or you could even use fillets if you're not keen on cooking a whole fish. Serve with the light, fresh mango salsa for a cooling side dish.
Ingredients for the fish
2 x 300g sea bass or another white fish such as sea bream, gutted and descaled
2 cloves garlic, minced
1 tbsp smoked paprika
1 tbsp dried oregano
1 tbsp onion powder
1 tsp cayenne pepper
1 tsp salt
Half tsp chilli powder
4 wedges of lime
10 sprigs of thyme
Ingredients for the mango salsa
1 mango, diced
2 tomatoes, diced
2 spring onions, roughly chopped
Juice of half a lime
Start by getting the barbecue ready for cooking. While it's heating up, prepare the fish.
Mix together the garlic, paprika, oregano, onion powder, cayenne pepper, chilli powder, salt and a good grinding of pepper. Drizzle around 2 tbsp of olive over the spice mixture, stir until you have a loose paste which is easy to spread over the fish. Take the fish and rub around half of the mixture into both the cavities, then the remaining on the outside of the fish. Stuff the cavities with the lime wedges and sprigs of thyme to finish.
To prepare the mango salsa, mix together all the ingredients with a drizzle of olive oil.
Brush the hot barbecue with oil to prevent sticking, and place the fish on to cook for 5 minutes on each side, until blackened and cooked through. Serve immediately with the salsa and enjoy!