This barbecued Cod could also be pan fried with excellent results.
I have long been a big fan of spice rubs. This is especially so when barbecuing over a log or charcoal fire. The heat from the fire helps give the exterior of the meat or fish a nice and tasty charred crust. Talk about gorgeous!
I also love cooking with spice rubs because they leave the interior of whatever you are cooking untouched. This barbecued cod recipe – simple as it may be – has a nice and crispy crust on the outside while leaving the interior meat of the fish with it’s beautiful natural flavour.
Black pepper and cumin are the two most used spices in the world. There’s a bit of trivia for you. They are used in so many different cuisines and go so well together.
For best results, purchase fresh whole spices and roast and grind them before using.
To toast the spices, simply place them in a dry frying pan and roast over medium heat until the spices smoke slightly. Be sure to move them around in the pan so that they roast evenly.
Then grind them in a spice grinder or pestle and mortar and store in an airtight container. You can store the spices like this for a few months though they will begin to lose their flavour after about a month.
Makes about 250ml (1 cup) of spice rub – You will have some left over.

Set the fish over the hot coals and grill the fish, skin side down until it is about 80% cooked through.

Flip over. The skin helps keep the fillet together. I don’t usually serve it so it is okay if it breaks a bit.
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Barbecued Cod With A Cumin And Black Pepper Spice Rub
Ingredients
Instructions
David Law
Thursday 21st of June 2012
Hi Dan - I tried this recipe but man was it salty! in fact way too salty to enjoy and Im the sort of man who puts salt on everything. Is it really 3 tablespoons or should that be teaspoons? Im loving all your recipes and tips, keep it up. Regards
Dan Toombs
Thursday 21st of June 2012
Sorry about that David. I'm not sure what when wrong there. To be honest, I use very little salt if any. Try making it again but with much less salt. You really just want to taste the saltiness but the cumin and black pepper should be the main flavour. I will check out my recipe. Thanks for bringing it to my attention. Dan