Barbecued hake doesn’t need much to taste amazing!
For the past few days, I’ve been playing with a range of spices that I totally love!
I received some smoked spices from a company called Besmoke and boy have their spices made dinners tasty. I’ve always loved the taste of smoke in my food. I’m originally from California where the BBQ flavour is big business.
Today I decided to use some of the smoked spices with a few fillets of hake. I just wanted a subtle smoky taste that didn’t overpower the beautiful flavour of the fish.
Neither my family nor I were disappointed.
This dish could so easily be cooked on a BBQ but I cooked it in the oven. Call me lazy. The delicious flavour of the smoked spices made the fish taste as if it were barbecued without all the hassle of firing up the coals.
This barbecued hake – without the barbecue – was such a nice way to end the evening.
You’ll notice that I used white wine in this recipe. Wine isn’t used in many Indian dishes but I like it so…
If you don’t have the smoked spices, check out Besmoke or cook the fish over indirect heat with charcoal or wood in your BBQ.
You will need a large piece of foil for this recipe.
4 x 175g Hake fillets
1 tablespoon garlic puree
1 tablespoon ginger puree
1 tablespoon green chilli puree
1/2 red onion finely chopped
1 tablespoon butter
100ml white wine
1 teaspoon smoked or normal cumin powder
1 teaspoon smoked or normal red chilli powder
Juice of one lemon
Smoked or normal flaky sea salt to taste
Preheat your oven or BBQ to about 200c/400f
Combine the garlic, ginger and green chilli pepper purees with the cumin and chilli powders.
Rub this mixture into the flesh of the fish and allow to marinate for about 20 minutes.
Place the hake fillets on a large piece of foil and dot with the butter. Splash the wine over the fish and plop the chopped onions over it all.
Make a fish packet with the foil and press the sides together.
Stick in the oven for about 15 minutes or until the fish is cooked through.
If you want, you could heat a frying pan over high heat and fry the fish fillets for about a minute in a knob of butter skin side down. This isn’t necessary but it does look nice.
Sprinkle with salt and pepper and squirt a bit of lemon juice and the cooking juices over it all.