Sea­side feast

There’s noth­ing that says hol­i­day quite like the smok­i­ness of braaied fish. Here’s a menu for those lucky enough to be at the coast – and those who are there in spirit

DRUM - - Food - BY CAR­MEN NIEHAUS PIC­TURES: JAC­QUES STANDER

FISH WITH CHILLI BASIL BUT­TER AND SALSA

SERVES 6 PREPA­RA­TION: 20 MIN COOK­ING: 15-20 MIN (­VARIES DE­PEND­ING ON THICK­NESS OF FISH)

CHILLI BASIL BUT­TER

20g fresh basil, torn

100g chill­ies, finely chopped

3cm fresh ginger, chopped

6-8 gar­lic cloves, chopped juice and zest of 1 lemon

pinch of salt and freshly ground pep­per

250g but­ter

TOMATO SALSA

30ml (2T) olive oil

1 red onion, chopped

4 gar­lic cloves, chopped

375ml (1½c) mixed baby ­toma­toes, halved salt and pep­per

hand­ful of fresh co­rian­der, chopped

FISH

1 large whole fish (yel­low­tail or snoek), but­ter­flied (keep the tail on) salt and pep­per

TO SERVE

braaied mealies (see tip) lemon wedges

1 CHILLI BASIL BUT­TER Put all the in­gre­di­ents ex­cept the but­ter in a food pro­ces­sor and chop finely. Add the but­ter and process un­til the in­gre­di­ents are well com­bined. Shape into a roll and freeze.

2 TOMATO SALSA Mix all the in­gre­di­ents and place in a jar.

3 FISH Grease a clean braai grid well with non­stick spray. Put the fish on the grid, skin side down. Slice the but­ter and place a gen­er­ous amount on the flesh of the fish. 4 Braai, skin side down, high above slow coals (you should be able to keep your hand over the coals for 10 sec­onds) un­til the flesh is white and no longer glassy. Add more but­ter as needed and brush the melted but­ter over the fish from time to time. 5 Close the grid and turn over. Brush the flesh with but­ter and braai for about two min­utes or ­un­til slightly seared. Turn and cook briefly again on the skin side. 6 Place the fish on a serv­ing plate and spoon the salsa on top.

7 TO SERVE Serve with braaied mealies and lemon wedges.

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