Cajun butter salmon & lime

Prepare and light the barbecue. In a small pan, melt the butter over a low heat, then stir in the Cajun rub, tomato purée and crushed garlic cloves; season with black pepper and take off the heat. Fold the lime slices in ½ and thread onto 4 long metal skewers (or soaked wooden skewers), alternating with the fish. Reserve ⅓ of the Cajun butter in a separate bowl; brush the fish all over with the remainder. Brush the grill rack with oil, then barbecue the skewers for 8-10 minutes, turning and brushing with the reserved Cajun butter (use a clean brush), until the fish is charred, cooked through, opaque and flakes easily. Serve with the lime wedges.