GRILLED YELLOWTAIL with SPICED APRICOT GLAZE
SERVES 4 / PREPARATION: 15 MINS / COOKING: 30 MINS
You can use this versatile glaze as a marinade for almost any type of fish – from snoek through to yellowtail and trout. I love the smoky flavour that fire grilling adds, especially for large whole fillets, but you can also cook smaller pieces of fish in a pan, and add the glaze towards the end of the cooking process. You’ll need a hinged grid for turning the fish over. Oil the inside of the grid as well as the skin side of the fish to prevent sticking.
125ml (½c) butter 1-2 cloves garlic, finely grated 30ml (2T) finely grated fresh ginger 10ml (2t) smoked paprika
5ml (1t) ground cumin 30ml (2T) smooth apricot jam grated rind and juice of 1 large lemon salt and pepper 30-45ml (2–3T) vegetable oil
1 large (600–800g) fresh fillet of fish, preferably pin-boned
TO SERVE a handful fresh dill or parsley, roughly chopped (optional) lemon wedges
1 In a pot or saucepan, melt the butter over medium heat. Add the garlic, ginger, paprika, cumin, jam, lemon rind and juice then season lightly. Bring to a simmer, stirring briefly until smooth, then remove the glaze from the heat. 2 Prepare your fire for grilling over medium-hot coals and grease the inside of a hinged grid (use kitchen paper or a basting brush) with some of the vegetable oil.
3 On a clean working surface, pat the fish dry with kitchen paper, then oil the skin side with vegetable oil and arrange on the grid. 4 Baste the flesh side generously with the glaze, then close the grid and grill on the skin side for 10-15 minutes, or until the flesh starts turning opaque (the fish cooks from the skin side through).
5 Turn the fish over to grill on the flesh side for a few minutes to give it colour, then turn over again and baste generously with the glaze.
6 To serve Remove from the grid using a large spatula. Transfer to a serving platter and sprinkle herbs over (if using). 7 Serve with lemon wedges and a side of your choice.