Baked oriental lemon, chive and dill Yellowtail

Recipe from: January 2012

Ingredients 15
Servings
Time 00:15
  • 1
    whole fillet tail
  • 2
    fresh lemons
  • 1
    bunch of chives
  • 80
    ml
    olive oil
  • 5
    parsley springs
  • 2
    tsp
    wasabi
  • 2
    tsp
    fish sauce
  • 1
    tsp
    oyster sauce
  • Salt and pepper to taste
  • 1
    kg
    button mushrooms
  • Lemon salt
  • Kebab skewers soaked in water for 30 mins
  • Foil
  • 100
    g
    salted butter
  • 2
    Tbs
    chives and juice of lemon cooked together
 

Method

00:20
 
Get braai ready to medium hot. Make a paste using wasabi, fish sauce, and oyster sauce, season with salt and pepper. 

Cut lemons in wedges.  In a bowl combine wedges of lemons, chives with the paste. 

Smear it over the fish and let rest for 10 minutes. 

Wrap fish with foil and cook over medium coals for about 12 minutes. 

Season mushrooms with lemon salt and pepper, push mushrooms onto the skewers and grill them on high heat coals. 

Remove fish from the foil and cut to desired portions. 

Remove mushrooms from the skewers and serve drizzled with lemon chive butter.

Reprinted with permission of Chef Citrum Khumalo.
 

 

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