There is a distinct tastiness about barbecued fish which simply cannot be replicated by any other means. White fish cooked to perfection with that tasty crispy skin and subtle smokey flavour is absolutely delicious. Plus it's pretty easy to accomplish providing your fishmonger has done all of the hard work of boning for you. Give this lovely wild seabass recipe a whirl coated in the fresh herby flavours of ranch rub.
Preheat the grill to 200C.
Prepare the fish by using a sharp knife to remove the fins.
score the fish at an angle cutting into the flesh approximately half a centimetre.
Add the ranch multi purpose rub and the oil to small mixing bowl and mix together.
coat the fish on both sides with the rub mix pushing into the scores made to penetrate into the flesh.
Cook the fish approximately 10 minues per side until slightly charred and crispy. Remove from the grill when the internal temperature reaches 50C.