BBQ Slow-Cooked Trevally with Saltbush, Pepperberry and Lemon Myrtle
Discover the rich flavours of Australian native herbs with Terrablendz Sea Spray Seafood Rub — a blend crafted for seafood lovers who want a taste of the Australian coast. Featuring Lemon Myrtle, Saltbush, and Tasmanian Pepperberry, this rub delivers a distinctive flavour that enhances any seafood dish.
In this recipe, we’ll prepare BBQ Slow-Cooked Trevally in Foil, allowing the native herbs and spices to infuse deeply into the fish for a tender, moist, and flavour-packed result.
Grab your Sea Spray Seafood Rub (With Lemon Myrtle, Saltbush & Pepperberry) here
Why Choose a Native BBQ Fish Rub?
Using native Australian ingredients celebrates local flavours while creating a unique culinary experience.
The Sea Spray Seafood Rub brings together:
Lemon Myrtle for bright, citrusy freshness
Saltbush for savoury depth and natural saltiness
Tasmanian Pepperberry for a mild, aromatic spice
Together, they form a perfectly balanced blend that complements seafood beautifully — adding flavour without overpowering its delicate taste.
Native Australian Recipe: BBQ Slow-Cooked Trevally in Foil
The Goods:
1 kg whole trevally, gutted and scaled
2 tbsp Terrablendz Sea Spray Seafood Rub
2 tbsp olive oil or melted butter
1 lemon, sliced
3 garlic cloves, sliced
2 sprigs fresh herbs (lemon myrtle, parsley, or thyme)
1 tbsp white wine or stock (optional)
The Process:
Preheat the BBQ: Set to low heat (150–160°C).
Prepare the Fish: Pat the trevally dry and make 3–4 shallow cuts on each side.
Season the Fish: Combine olive oil or butter with Sea Spray Seafood Rub. Coat the fish thoroughly, inside and out.
Stuff the Cavity: Fill with lemon slices, garlic, and fresh herbs.
Wrap in Foil: Place the fish on a double layer of foil, drizzle any remaining oil or butter, and add white wine or stock if using. Seal tightly.
Cook: Place on BBQ grill, close the lid, and cook for 35–45 minutes, turning halfway.
Check Doneness: Open the foil carefully — the fish is ready when it flakes easily.
Serve: Transfer to a platter and enjoy hot with salad or grilled veggies.
Tips for Cooking Fish on the BBQ
Keep It Low and Slow: Lower temperatures help the fish stay moist and tender.
Foil Is Key: Wrapping traps steam, locking in moisture and flavour.
Choose Fresh: Fresh, high-quality fish makes all the difference in taste and texture.
Exploring Other Ways to Use Sea Spray Seafood Rub
This versatile seasoning isn’t limited to trevally. Try it with:
White fish like snapper or barramundi
Shellfish such as prawns or scallops
Poultry or vegetables for a coastal-inspired twist
The native ingredients bring a savoury, citrusy, and slightly peppery note to a wide range of dishes.
Where to Buy Terrablendz Sea Spray Seafood Rub
Purchase Terrablendz Sea Spray Seafood Rub directly from www.terrablendz.com.au.
By buying from our site, you’re supporting an Australian-owned business dedicated to sharing native flavours through premium spice blends.
BBQ Slow-Cooked Trevally with Saltbush, Pepperberry and Lemon Myrtle
Bring authentic Australian coastal flavours to your BBQ with Terrablendz Sea Spray Seafood Rub. This blend of Lemon Myrtle, Saltbush, and Tasmanian Pepperberry creates a truly native taste that elevates any seafood dish.
Try this BBQ Slow-Cooked Trevally in Foil recipe and experience the perfect balance of freshness, flavour, and tenderness — an Australian twist your guests won’t forget.
