Fish braai with all the trimmings
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
FISH WITH CHILLI BASIL BUTTER AND SALSA
The butter is pleasantly fragrant and the salsa is refreshing with the fish.
SERVES 6 PREPARATION: 20 MIN COOKING: 15-20 MIN (VARIES DEPENDING ON THE THICKNESS OF THE 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 CHOPPED 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 Salsa Mix all the ingredients and put 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 put a generous amount on the flesh of the fish. 4 Braai 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. Once melted, brush the butter over the fish. Add more butter as needed. 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 Put the fish on a serving plate and spoon the salsa on top. 7 Serve with braaied mealies and lemon wedges.