Embrace the last days of your summer holiday and try our mouth-watering selection of fish braai recipes for the perfect outdoor meal.
Gather around the braai with friends to take advantage of the best weather summer has to offer. These delicious fish braai recipes are just what you need to wrap up your holiday.
Basil- and citrus-stuffed line fish with pesto
SERVES: 4 | PREP time: 20 minutes | COOKING time: 30 - 40 minutes
2 whole line fish, each 700 - 900g, gutted, scaled and fins removed
¾ teaspoon coarse sea salt
½ teaspoon freshly ground black pepper
3 large lemons
2 medium oranges, divided
1/3 cup store-bought pesto
30 fresh basil leaves
1. Prepare the braai for indirect cooking over medium heat, 180° - 230°C
2. Rub the oil evenly on the inside and outside of each fish, and season evenly inside and outside with salt and pepper. Set aside.
3. Grate the zest of one lemon and one orange into the pesto. Add the juice from one lemon half to the pesto and stir to combine. Cut the remaining 2½ lemons and both oranges into slices 5mm thick, discarding the ends. Cut four of the lemon slices in half and two of the orange slices into quarters. Fill each fish cavity with four of the halved lemon slices, four of the quartered orange slices and fifteen basil leaves.
4. Cut four lengths of butcher’s twine (40 - 50cm each). Place two pieces of twine parallel and about 4cm apart from each other. Put one orange and one lemon slice in the centre of each piece of twine. Place one fish on top of the fruit slices, then put another orange and lemon slice side by side on top of the fish. Wrap each piece of twine around the fish and tie, securing the fruit to the fish. Repeat with the other fish.
5. Braai the fish over indirect medium heat, with the lid closed, until the flesh is opaque near the bone but still juicy, 30 - 40 minutes, turning once. Remove from the braai and leave to rest for about 2 minutes.
6. Arrange the remaining lemon and orange slices on a small serving platter. Remove the twine from each fish, discard the grilled fruit slices, and then cut off the head and tail. Cut along the backbone and open the fish like a book. Remove the basil, the lemon and orange slices, and the bones. Lift the flesh off the skin. Place the filleted fish on the prepared serving platter and drizzle with 2 tablespoons of the pesto. Serve the fish warm with the remaining pesto.
2. Rub the oil evenly on the inside and outside of each fish, and season evenly inside and outside with salt and pepper. Set aside.
3. Grate the zest of one lemon and one orange into the pesto. Add the juice from one lemon half to the pesto and stir to combine. Cut the remaining 2½ lemons and both oranges into slices 5mm thick, discarding the ends. Cut four of the lemon slices in half and two of the orange slices into quarters. Fill each fish cavity with four of the halved lemon slices, four of the quartered orange slices and fifteen basil leaves.
4. Cut four lengths of butcher’s twine (40 - 50cm each). Place two pieces of twine parallel and about 4cm apart from each other. Put one orange and one lemon slice in the centre of each piece of twine. Place one fish on top of the fruit slices, then put another orange and lemon slice side by side on top of the fish. Wrap each piece of twine around the fish and tie, securing the fruit to the fish. Repeat with the other fish.
5. Braai the fish over indirect medium heat, with the lid closed, until the flesh is opaque near the bone but still juicy, 30 - 40 minutes, turning once. Remove from the braai and leave to rest for about 2 minutes.
6. Arrange the remaining lemon and orange slices on a small serving platter. Remove the twine from each fish, discard the grilled fruit slices, and then cut off the head and tail. Cut along the backbone and open the fish like a book. Remove the basil, the lemon and orange slices, and the bones. Lift the flesh off the skin. Place the filleted fish on the prepared serving platter and drizzle with 2 tablespoons of the pesto. Serve the fish warm with the remaining pesto.
Spicy yellowtail with rémoulade slaw
SERVES: 4 | PREP time: 30 minutes | COOKING time: 6 - 8 minutes
Rémoulade
⅓ cup mayonnaise2 spring onions, ends trimmed, minced
1 tablespoon finely chopped fresh chives
1 tablespoon capers, rinsed and chopped
1½ teaspoons finely chopped fresh flat-leaf parsley leaves
1½ teaspoons fresh lemon juice
1 teaspoon crushed garlic
¼ teaspoon freshly ground black pepper
Coarse sea salt
2¼ cups shredded green cabbage, 200 - 250g
1 carrot, peeled and cut into small dice
1 spring onion (white and light green parts only), cut into thin strips about 5cm long
Marinade
¼ cup peanut oil3 tablespoons chopped fresh basil leaves
2 tablespoons fresh lemon juice
2 teaspoons peeled and finely chopped fresh ginger
½ teaspoon crushed chilli flakes
½ teaspoon ground cayenne pepper
¼ teaspoon ground turmeric
4 yellowtail fillets, each about 180g and 2 - 3cm thick, skin removed
1. Combine the rémoulade ingredients. Season with salt, if desired. In a large bowl, combine the cabbage, carrot and spring onion. Add the rémoulade and toss until mixed.
2. Prepare the braai for direct cooking over high heat, 230°–290°C
3. Whisk the marinade ingredients, including ¾ teaspoon salt. Pat the yellowtail fillets dry with a paper towel, place them in a shallow baking dish, and brush them thoroughly with some of the marinade. Reserve the remaining marinade.
4. Braai the fillets over direct high heat, with the lid closed, until they release from the cooking grate without sticking, 4 - 5 minutes. Carefully turn the fillets over and brush with the reserved marinade. Discard any remaining marinade. Continue cooking until the fish just begins to flake when poked with the tip of a knife, 2 - 3 minutes more. Remove from the braai and serve warm with the slaw.
2. Prepare the braai for direct cooking over high heat, 230°–290°C
3. Whisk the marinade ingredients, including ¾ teaspoon salt. Pat the yellowtail fillets dry with a paper towel, place them in a shallow baking dish, and brush them thoroughly with some of the marinade. Reserve the remaining marinade.
4. Braai the fillets over direct high heat, with the lid closed, until they release from the cooking grate without sticking, 4 - 5 minutes. Carefully turn the fillets over and brush with the reserved marinade. Discard any remaining marinade. Continue cooking until the fish just begins to flake when poked with the tip of a knife, 2 - 3 minutes more. Remove from the braai and serve warm with the slaw.
These recipes are extracted from Weber Classics: The Ultimate Braai Book by Jamie Purviance (Penguin Random House, R330)
The perfect braai calls for the perfect tools. Click here for a selection of braai accessories available at Edgars.
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