Whole fish grilled over the coals

Recipe from: 12/26/1996 12:00:00 AM
Ingredients 2
Servings 1


Serving Change
  • 1
    whole fish
  • 250
    Cajun marinade (see recipe)


Kabeljou, galjoen, geelbek, red or white steenbras and red roman are all excellent grilled over the coals. Make three diagonal slashes across the body of the fish and place in a dish. Pour most of the marinade over the fish, reserving 45 ml (3 T) for brushing. Marinate for 30 minutes. Brush remaining marinade over the fish and grill over hot coals until the flesh is no longer glossy.

Read more on: fish/seafood  |  grill


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