|¼ cup||Olive oil|
|1 tsp||Cajun spice|
|1||Fish, whole, such as snapper, kahawai or mullet (ask your fishmonger to clean it for you) (Main)|
|1 tsp||Thyme leaves, fresh|
|1 tsp||Crushed garlic, fresh|
|1||Cucumber, grated, moisture squeezed out into paper towels (Main)|
|1 cup||Greek yoghurt, thick|
|1 tsp||Lemon zest|
|1 handful||Mint leaves, fresh, finely chopped|
|1 loaf||Bread, fresh|
AdvertisementAdvertise with NZME.
- On both sides of the fish, cut thick slashes through the skin to the flesh.
- Combine the oil, Cajun spice, fresh thyme and garlic, and massage into the skin and flesh.
- Open up the fish and fill with lemon slices and place a few on top. Chill for 1 hour.
- Preheat the barbecue and sear the fish on both sides until it is nicely coloured.
- If your barbecue has a lid, reduce the heat to low and cook for a further 15-20 minutes, depending on the size.
- Alternatively, transfer the fish to a large piece of foil and wrap it like a parcel.
- Return to the barbecue and cook over a low heat for a further 20 minutes.
- Peek at this stage to see if the flesh flakes from the bone at the middle of the spine. If it does, it's cooked.
- Meanwhile, mix the cucumber together with yoghurt, lemon zest and mint, and season to taste. Chill until required.
- Serve the fish with fresh bread, lemons for squeezing and the refreshing cucumber tzatziki.