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.

Gg’s Roast Turkish Chook

A finger-lickingly tasty, juicy and tender roast chicken that takes you to Turkey without having to travel. Additional spices, herbs and lemon are added to the marinade simply because they work well together and I love those flavours. The chicken is garnished with roasted pistachios as they are my DCM’s favourite nut. Any olive of your choice works if you’re an olive lover like we are. Pita may be substituted for Turkish bread if you are unable to find any. 

Roast Turkish Chook Recipe:
(serves 2)


  • 3/4 – 1 large chicken (whole and butterflied, bones left on, the spine portion removed)
  • a handful of shelled pistachios (garnish, optional)
  • a handful of cherry tomatoes (garnish, optional)


  • 3 – 4 tablespoons Turkish chicken spice rub (My taste buds tell me the components should include: all spice, cardamom, cloves, cumin, fenugreek, dried oregano, garlic powder, ground coriander, dried mint, paprika, red pepper and turmeric) 
  • 1/2 teaspoon ground cayenne pepper
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground paprika
  • 3 – 4 tablespoons olive oil or any oil you would like to use
  • zest and juice of one lemon
  • few sprigs of lemon thyme or regular thyme
  • few sprigs of cilantro
  • 1 fresh/ dried bay leaf
  • salt and pepper to taste



  1. Throw all ingredients into a zip lock bag or airtight container big enough for chicken and mix. Taste for seasoning and adjust to your liking.
  2. Add chicken to the marinade. Coat chicken well marinade. Leave in the fridge to marinate overnight or up to a week. Turn chicken occasionally.


  1. Take chicken out of the fridge, transfer to a roasting tray. Arrange the chicken so it is laid flat with the meat and skin side facing up. Place on the lowest rack in the oven.
  2. Set the oven to the conventional cooking setting () at 200 degrees Celsius. This allows the chicken to warm up and the skin to dry while the oven is heating up at the same time. Dry skin = crispy skin.
  3. Once the oven is properly heated, start timer to roast chicken for 30-45 minutes. Your nose is your best indicatior of whether food is cooked. Once you can smell delicious aromas wafting from the kitchen, your food is more or less cooked.
  4. When chicken has turned slightly golden brown, switch the oven to the fan assisted grilling setting () and turn the heat up to 250 degree Celsius. This renders the fat and crisps the skin. About 8 to 15 minutes. 
  5. Turn off oven and remove chicken from the oven. Allow chicken to rest 10 to 15 minutes. 
  6. If serving with shelled pistachios, scatter pistachios on a baking sheet and pop into the oven together with the chicken in its last 3 – 5 minutes of roasting. If they are not as done as you would like, just leave them in the oven after you have removed the chicken and turned off the oven. Be careful not to burn the pistachios.
  7. If serving with store-bought Turkish bread, pop bread into the switched-off oven to warm while chicken rests.