Gg’s Blackened Garoupa with Crunchy Passion Salad

Fast to cook, good to eat. And good for you too! Spicy Grilled Blackened Garoupa is served with a lime yogurt sauce and a sweet and sour salad. Who says eating healthy has to be boring? My DCM also commented this was the best fish I’ve made so far.

Gg’s Blackening Rub Recipe:


  • 1 tablespoon paprika
  • 1 1/2 teaspoons black pepper
  • 1 teaspoon cayenne pepper (or to taste)
  • 2 teaspoons garlic powder
  • 4 teaspoons dried thyme
  • 2 teaspoons onion powder
  • 1 tablespoon white sugar
  • 2 teaspoons salt
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground nutmeg
  • 3/4 teaspoon ground cumin


  1. In a small jar with a lid, combine all ingredients. Seal securely and shake vigorously. Use immediately or store in a cool dry place. Shake jar before each use.

Gg’s Blackened Garoupa Recipe:
(serves 2)


  • 2 thick Garoupa fillets
  • Gg’s blackening rub (enough to coat seabass)
  • drizzle of olive/ vegetable oil


  1. Pre-heat oven on the conventional cooking setting () at 200 degrees Celsius.
  2. Lay a piece of baking paper on a metal rack placed on a baking tray.
  3. Coat flesh of Garoupa with as much or as little blackening rub as you like and pat down gently.
  4. Arrange Garoupa on baking paper, drizzle lightly with oil and place in the oven on the second rack from the top. Switch the oven to the fan assisted grilling setting ().
  5. Cook for 15 – 20 minutes depending on the thickness of the Garoupa and how well done you like it.


Gg’s Lime Yogurt Sauce/Dip Recipe:
(serves 2)


  • 2 tablespoons natural or Greek yogurt
  • zest of half a big lime
  • juice of half a big lime
  • 1 teaspoon honey


  1. Combine all ingredients into a bowl and mix.
  2. Refrigerate until ready to eat.


Gg’s Crunchy Passion Salad Recipe:
(serves 2)


  • 1 big broccoli (divided into bite-sized florets, quickly blanched in boiling water and refreshed)
  • ½ cup sweet corn kernels
  • 1 small Japanese cucumber (sliced ½ cm thick)
  • 1 handful of cherry tomatoes
  • 8 quail eggs (hard-boiled and peeled)


  • 4 tablespoons passion fruit vinaigrette (store-bought and can be substituted with 2 fresh passion fruit)
  • 2 tablespoons honey
  • juice of half a big lime
  • drizzle of olive oil
  • salt and pepper to taste


  1. Combine all dressing ingredients into a bowl and mix well.
  2. Add vegetables and quail eggs to dressing. Toss well.
  3. Refrigerate until ready to eat.

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