Barbecued Spicy Cajun Sea Bream with Tzatziki Dip

Barbecued Spicy Cajun Sea Bream with Tzatziki Dip

Ingredients
15

If you’re looking for a quick and easy BBQ fish recipe, this is the recipe for you. Using the Schwartz Extra Hot Cajun Seasoning brings so much flavour in just one pot and cuts amount of ingredients needed to just three key things: Schwartz Extra Hot Cajun Seasoning, Greek yoghurt and butter.

Sea Bream is a beautiful fish to use. Pair it with a lovely Greek Tzatziki dip for a fresh and tasty meal.

Enjoy

Ingredients
  • Marinade

  • 2 x 260 grams Whole Sea Bream (already cleaned and gutted)

  • 2 tablespoons Cajun Seasoning - Extra Spicy

  • 2 tablespoons (30 millilitres) melted butter

  • 6 tablespoons Greek-style yoghurt

  • Tzatziki

  • 1 cucumber

  • 350 grams (12 ounces) Greek-style yoghurt

  • 2 tablespoons lemon juice

  • 2 garlic cloves, chopped finely

  • 2 teaspoons extra virgin olive oil

  • Cajun Seasoning - Extra Spicy

  • Garnish

  • Handful of fresh coriander, chopped

  • Two wedges of lime for each Sea Bream

Key Products
Cajun Seasoning - Extra Spicy

Product Information

£ 2.28/unit,42g
Cajun Seasoning - Extra Spicy

Product Information

£ 2.28/unit,42g

Instructions

  • 1

    Sea Bass Marinade:

  • 2

    1. Find a big enough dish to marinate both fish. Combine the Schwartz Extra Hot Cajun Seasoning, butter and Greek yoghurt together using a small whisk.

  • 3

    2. Place the Sea Bream on a chopping board. Dab the fish with some kitchen paper to dry them, this avoids any dangerous slips with the knife. Score the Sea Bream both sides with a sharp knife.

  • 4

    3. Place the fish into the large dish and make sure they are well covered with the marinade, both inside and out. Cover the dish with cling film and leave to marinate in the fridge for an hour.

  • 5

    4. Whilst the fish is marinating make the Tzatziki and place in the fridge.

  • 6

    Tzatziki:

  • 7

    Peel and deseed the cucumber before grating. Place the grated cucumber in a muslin cloth or a tea towel and squeeze all the liquid out.

  • 8

    Combine the cucumber, Greek yoghurt, cucumber, lemon juice and garlic. Mix well together, spoon into a small serving bowl of your choice, add a dash of olive oil and a sprinkle of Schwartz Extra Hot Cajun Seasoning.

  • 9

    Grilling the Sea Bream:

  • 10

    1. Five minutes before the fish is due to come out of the fridge heat the Barbecue to medium-high.

  • 11

    2. Put both Sea Bream on a stainless-steel grilling basket and place on the Barbecue. Alternatively, wrap the fish in foil.

  • 12

    3. Cook for 5 minutes each until cooked through and garnish with chopped coriander and lime wedges and serve with the Tzatziki dip.

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