There are few more beautiful views than those of Clarence Drive (Western Cape, South Africa). But, perhaps I’m biased because I grew up in the area and have wonderful childhood memories of days spent around the coast?
KB’s eldest daughter and her husband spent 2 weeks with us over the festive season and we treated them to a fish braai (bbq) along Clarence Drive, right at the ocean’s edge! Or I should say they treated us seeing as KB’s son-in-law actually did the braai’ing!
I don’t eat meat, but I’m a pescetarian and I do eat seafood/fish from time to time and LOVE fresh fish cooked over an open fire! Having grown up in a coastal region, a fish braai is nothing new to me, however, I realise that it might seem daunting to people who have never tried to do it before. So I decided to share this recipe in the hopes of inspiring someone to give it a try!
We chose to braai a 3kg Cape Yellowtail, as it’s quite a meaty fish with large bones that are easy to pick out. But more importantly, because it’s on the Sassi green list!
If you’re not sure whether a fish is OK to eat, you can check by downloading and using the Sassi app!
Dill, Lemon & Garlic Fish Braai
What you’ll need
An open fire
Braai grid
Heavy duty tinfoil
Ingredients
1 x Whole fish (butterflied)
2 x Large lemons
150g Garlic and parsley butter
Fresh dill
Olive oil
Fish spice
Salt and pepper
Method
- Place a large enough piece of tinfoil on the grid.
- Place the butterflied fish on the tinfoil (shiny side facing the fish).
- Spritz the fish lightly with olive oil.
- Smother the fish with the garlic and parsley butter.
- Season lightly with fish spice (we used Robertsons’ Spice for Fish), salt and black pepper.
- Add some fresh dill (it’s quite a mild herb so you can be generous).
- Squeeze 1 half of a lemon over the fish (save the other half for serving).
- Cut the other lemon into rounds and place directly onto the fish.
- Fold the tinfoil up and around the edges of the fish to catch the buttery sauce.
- Close the grid and sear fish side down over mild coals for about 5 minutes, i.e. the meat side facing down. Have a bottle of water on hand to spray/control any large flames that flare up.
- Flip the fish over (foil side facing the coals; fish side up) and cook for a further 15 – 20 minutes or until done.
- Squeeze the remaining half lemon over the fish and serve immediately.
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Serving suggestion
We ate our fish with a toasted garlic and cheese bread, a green salad and a basil pesto potato salad. We paired this with a glass of cold Spier Sauvignon Blanc. I’m not going to lie – it was pretty epic watching the surf break over the rocks while sharing this wonderful meal!
Chef’s notes
– Prepare the fish on the tinfoil on the grid, as it’s easier to move onto the fire later.
– The fish is still raw if it is translucent.
– Fish cooks quickly over mild to low coals.
– It’s not necessary to keep the tail and head on, you could save the head to make a fish broth.
