Simple, fast and so delicious, Native-Seasoned BBQ Fish is grilled and charred on the outside with moist, flaky, tender fish meat on the inside. Our Australian Native BBQ Seasoning is packed full of 13 super-flavorsome native herbs and spices along with onion and garlic powder to create an all-in-one, does-it-all seasoning that takes grilled meat or veg to the next level without the need for loads of different ingredients. To add a little extra zing and spice, I like to add some chilli it works so well with the Native BBQ Seasoning.
In this recipe, I use swordfish as I love its meaty texture and mild flavour as a vehicle for the flavourful BBQ seasoning, but you can use any fish you like or chicken, pork, beef or veg. This versatile spice rub adds maximum flavour to any protein or ingredient with just a quick sprinkle!
Spices used in this recipe
Australian Native BBQ Seasoning
Australian Native BBQ Seasoning is a delicious combination of our native herbs seasoned with seaweed salt and native pepper berries is absolutely a wonderful surprise and marries so well with kangaroo. If you want to impress this year with friends then you have to give this one a try.
Use in sweet and savoury dishes for a zesty herbal and pepper kick.$4.99
In a shallow dish, combine the olive oil, BBQ seasoning, chilli if using and half the lemon juice. Pat your swordfish steaks dry then place them in the marinade and turn to coat. Set aside for 15 minutes.
Preheat your BBQ to med-high heat. Place the steaks on the hot grill and sear for about 3-4 minutes on each side for a medium-rare steak.
Transfer from the grill to a plate and squeeze the remaining lemon juice over the hot fish and leave to rest for 2 minutes.
Serve with salad or potatoes and enjoy!