Whole fish over the coals recipe

Whole fish over the coals

Recipe from: 29 November 2012
Preparation time: 15 min
Cooking time: 20 min
 
A beautiful whole fish recipe on the coals to ignite your dinner flames.
 
 
 

Ingredients

 
  • 2
    red romans, 30-40cm long or Jacopever or other sustainable fish
  • 1
    dash
    PnP Finest extra-virgin olive oil, for brushing
  • 1
    lemon and black pepper seasoning, or salt and milled pepper
  • 1
    lemon, finely sliced
  • 15
    g
    basil, or oregano
  • 6
    vine leaves, or lemon
Servings: Change Serving
 
 

Method

 
Ask your PnP fishmonger to butterfly the fish by removing the backbone but leaving the rest of the fish intact (with the head and tail still attached).

Fish sticks easily to a grid, so it’s really important to build up a non-stick surface on a clean grid. Brush the hot grid two or three times with a wad of kitchen paper dipped in oil before you cook the fish.

Brush inside of fish with olive oil. Season generously inside and out with Ina Paarman’s Lemon & Black Pepper Seasoning or salt and pepper.

Place lemon slices and herbs in fish cavity. Secure with a kebab stick.

Blanch lemon or vine leaves briefly in boiling water. Wrap around fish heads. Secure with string. Cover heads and tails with foil to prevent burning.

Brush skin with olive oil and place on a well cleaned and oiled grid.

Cook over medium coals.

Turn fish once browned, using two spatulas.

Cook until under side is done.

This recipe is sponsored by Pick n Pay and was created by Fresh Living magazine.
 

Read more on: recipe  |  fish  |  seafood
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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