Home > Recipes > Whole BBQ cajun fish with tzatziki

Whole BBQ cajun fish with tzatziki
( SERVES 6 )

Ratings: 5.0 / 5 FROM 1

NZ Woman's Weekly 6/1/2014

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)
1 tsp	Thyme leaves, fresh
1 tsp	Crushed garlic, fresh
1	Lemon, sliced

1	Cucumber, grated, moisture squeezed out into paper towels
1 cup	Greek yoghurt, thick
1 tsp	Lemon zest
1 handful	Mint leaves, fresh, finely chopped
1 loaf	Bread, fresh

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.