Stuffed cit­rus fish

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MARI­NADE

200 ml ap­ple cider vine­gar

200 ml olive oil

60 ml (¼ c) le­mon juice

5 ml (1 t) Worces­ter­shire sauce salt and pep­per

4black­pep­per­corns

4 gar­lic cloves, crushed

2 bay leaves

1 sprig of thyme grated zest of 1 le­mon

FISH

1 medium line fish (800 g -1 kg), cleaned salt and pep­per

1 le­mon, sliced freshly baked bread to serve

1 Mari­nade Com­bine the in­gre­di­ents in a small saucepan and bring to the boil. Al­low to cool.

2 Fish Slice the fish at 2 cm in­ter­vals but don’t cut all the way through. Sea­son with salt and pep­per. Stuff the in­ci­sions with the slices of le­mon. Pour the mari­nade over the fish and leave to mar­i­nate for 2 hours in the re­frig­er­a­tor.

3 Trans­fer to a braai grid. Braai for about 20-30 min­utes over mod­er­ate coals, turn­ing fre­quently and brush­ing the fish with the mari­nade un­til done.

4 Serve with bread.

ELSIE GRE­GORY, ESHOWE, KWAZULUNA­TAL

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