– recipe –

FRUIT-glazeD fish braai



 – RECIPE –

FRUIT-glazed fish braai



RECIPE: FRUIT-GLAZED FISH BRAAI

West Coasters have braaied their FISH this way for many, many years. the firm, tasty flesh goes well with the tangy, fruity glaze. Any fresh fish with a story may be used. For added flavour, scatter fresh herbs on the coals as the fish cooks. If you prefer, USE portionED or FILLETED FISH.

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Serves: 4–8

Prep time: 15 + 60 minutes

Cooking time: 20 minutes

Works well with: Yellowtail, Snoek. Jacopever, Silver,  any fresh Fish With A Story

Occasion:
Special occasion, Braai, Get togethers


Ingredients

1 whole Fish With A Story (2-3 kg) or 1-2 filleted sides or 4-8 portions

coarse salt 

milled black pepper 

vegetable oil 

125 ml Dune Fig Jam, or smooth apricot jam 

45 ml worcestershire sauce 

lemon wedges, for squeezing

 

Method

  1. If using whole fish, remove the head and vlek open so that it hinges at the belly. Leave the skin on.
  2. Season lightly with coarse salt and set aside for 30–60 minutes to firm up and flavour the fish.
  3. Rinse off the salt and season the fish with a little pepper.
  4. Brush both the fish and a hinged grid with oil.
  5. Place the fish on the grid. 
  6. Mix together the jam and worcestershire sauce (or mayonnaise for extra creaminess) and liberally brush the flesh side of the fish.
  7. Close the grid and brown, flesh-side first, over hot coals. This will take about 5–10 minutes, depending on the heat of the coals. 
  8. Turn the fish, baste again and cook skin-side down for about 10 minutes more until cooked through.
  9. Serve with lemon wedges for squeezing.

 

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Recipe credit:  adapted from Tamsin Snyman Publishers

 


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