1 large sea bass, descaled.
1 lemon, quartered.
Handful of sea salt .
Sirloin joint or steaks whichever you like, if doing the joint you will need to butterfly it (slice it in half to reduce cooking time)
3 tbsp coarsely ground black pepper
2 tbsp table salt
1 tbsp dark muscovada sugar
1 tbsp onion powder
2 tbsp mustard powder
2 tbsp garlic powder
2 tbsp chilli or ancho chilli powder
1 tbsp chipotle or cayenne powder
16 large raw prawns, peeled and deveined
2 tbsp olive oil
1 garlic clove, crushed
2 tbsp light soy sauce
1-2 tbsp clear honey
2 tbsp roughly chopped fresh coriander
Pinch of chilli flakes
Take the fish and open the carcass and stuff the lemon throughout. Cut three slits on either side of the fish. Rub with a little olive oil and sea salt, then sprinkle on the sesame seeds, covering the whole fish nicely. Transfer to the barbecue, but cook in a slighter cooler part of the grill, preferably the sides so that it can slow cook. Once cooked and crispy on both sides, move onto a plate and serve immediately.
Prepare your beef joint (if using) by butterflying it, this will make reduce the cooking time. Mix all your dry rub ingredients together and then rub into your meat with your hands. Really massage it in well. Then set meat aside for a minimum of 2 hours. If you want to start the meat off in the low oven covered in foil you can otherwise, just put it on the hottest part of the BBQ to begin with to really sear the outside of the meat, after about 10 mins of each side then move to a medium heat part of the grill and allow to slowly BBQ, turning every now and then for about 40 mins for a butterflied joint or until you get it how you like it. Once done, remove from the grill and allow to rest for 10 mins (if you can wait that long!) For steaks allow to rest for a couple of minutes and they should be fine.
Soak 4 bamboo or wooden skewers in cold water for at least 30 minutes. Meanwhile, rinse the prawns and pat dry on kitchen paper. Put into a bowl and set aside. Mix the olive oil, garlic, soy sauce, honey, the zest and juice of 1 lime, coriander, chilli and seasoning. Pour it over the prawns and toss well. Cover and marinate in the fridge for 30 minutes. Cut the other lime into quarters. Thread 4 prawns and 1 lime wedge onto each skewer. Barbecue directly over a medium heat source for 2-3 minutes, turning halfway and brushing with any remaining marinade, until pink and tender
Serve all your lovely BBQ foods with freshly made coleslaw, salad, grilled corn on the cob or any other sides you like.