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

YOU (South Africa) - - CONTENTS - BY CAR­MEN NIEHAUS PIC­TURES: JACQUES STANDER

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.

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