25 Oct 2022
40 Minutes | easy | Serves 4
The cod for these tacos is cooked in the Outback fish cage, which makes turning the fish on the BBQ absolutely foolproof. Make sure to rub it with a little oil to stop it sticking to the cage while its cooking. We serve the cod in corn tacos, although it will also be lovely served in flour tortillas. There’s no need to season the fish before cooking as it’s served with a special seasoning salt flavoured with sesame, chilli and lime.
Combine all the salt ingredients together and set aside.
Combine the wasabi with the sour cream and set aside.
Combine the ingredients for the coleslaw, season and set aside.
Preheat two gas burners on the Jupiter Outback BBQ and set the heat to medium.
Lightly oil the fish fillet but don’t season them (as you will add salt later) and place them inside the Outback fish cage.
Place the fish fillets over direct heat and cook for a few minutes each side, or until cooked through (exact cooking time will depend on the shape and thickness of the fillets).
Serve the fish with the sour cream, coleslaw, tacos and salt
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