Cajun kinglip with chargrilled asparagus

To make the cajun spice mix:

Combine all the ingredients (2 tsp sea salt, 2 crushed garlic cloves, 2 tsp smoked paprika, freshly ground black pepper, 1/2 finely diced onion, 1 tsp cayenne pepper, a roughly chopped generous pinch of fresh oregano, a generous pinch of fresh thyme, 1 seeded and finely chopped red chilli and 4 tbsp olive oil) to form a beautiful cajun spice.

To make the fish and asparagus:

1. Light your fire and burn it down until you have moderate coals.
2. Snap off the tough ends of 2 bunches of asparagus spears.
3. Coat the braai grid with olive oil and chargrill the asparagus for 5 to 10 minutes
4. Rub the cajun spice onto the flesh side of each kingklip fillet. Allow them to marinate for about 30 minutes. Remove from the heat and toss in olive oil, lemon juice and season to taste.
5. Make sure the 4 skinned kingklip portions are at room temperature. Splash a little oil onto the braai grid and place the fillets, skin-side down onto the grid.
6. Braai for up to 2 minutes, turn the fillets onto their flesh sides and braai for another 2 minutes. Remove from the heat and serve immediately with chargrilled asparagus and extra lemon wedges.