Crusted BBQ Fish

We recently had barramundi cooked over an open flame BBQ with some friends that was absolutely delicious. I had been wanting to recreate that meal at home, but decided to add some spices from my extensive collection.

I was not disappointed. The BBQ adds such a deliciously smoky flavour and the spices created a crust that became beautifully blackened and crunchy. The mango and avocado salad was the perfect accompaniment.

We also had a few scallops cooked on the BBQ with this one - a lovely Sunday night meal...

Ingredients (serves 2)

1 teaspoon amchur powder

1/2 tablespoon ground cumin

1/2 tablespoon ground coriander

1/2 tablespoon ginger

Salt and pepper

2 firm white fish fillets

Method

Combine the spices in a small bowl. Sprinkle over the fish. BBQ the fish over high heat for a few minutes each side until cooked through. Serve immediately.

Mango and Avocado Salad

I know, I have not been posting regularly. I apologise to anyone (maybe there is at least one...?) who has been checking regularly hoping for new posts. We have been very busy lately. This time last year we were in the midst of planning our own wedding and attending lots of friends' weddings. We thought this year would be quieter...we were wrong! Now we're in the midst of 30ths, our 1st wedding anniversary, baby showers and so on. But we're having a lot of fun.

Now back to food. I have always had an aversion to salads with fruit in them. I have no idea why, other than that for some reason it seemed wrong to me. Mum used to make an avocado and mango salad that I never really liked. Turns out, that it was me who was wrong.

I think this salad is a new favourite of mine! It is so fresh and light - just delicious! It went beautifully with the Crusted BBQ Fish.

Ingredients (serves 2)

75g baby rocket

1 avocado diced

1 mango diced

Zest of 1 lime and the juice of 2 limes

2 tablespoons olive oil

Salt and pepper

Finely chopped mint to taste

Method

Just before serving, combine all ingredients in a bowl and toss well.