Name: Barracuda
Yield: serving
Cuisine: Braai
Ingredients: 3.00 kg yellowtail or barracuda; salt to taste; 10.00 ml fish spice; 6.00 garlic cloves, crushed; 200.00 g butter; 7.00 ml dried oregano; 1.00 lemon large, juice only; 2.00 lemons wedges; 250.00 ml sunflower oil; 15.00 ml peri-peri oil; 375.00 ml wine dry white; 1.00 lemon large, juice only; 3.00 fresh rosemary; 1.00 fresh chives bunch, chopped; black pepper freshly ground

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Ingredients (15)

3.00 kg	yellowtail — or barracuda
	salt — to taste
10.00 ml	fish spice
6.00	garlic — cloves, crushed
200.00 g	butter
7.00 ml	dried oregano
1.00	lemon — large, juice only
2.00	lemons — wedges

MARINADE

250.00 ml	sunflower oil
15.00 ml	peri-peri — oil
375.00 ml	wine — dry white
1.00	lemon — large, juice only
3.00	fresh rosemary
1.00	fresh chives — bunch, chopped
	black pepper — freshly ground

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Method:

Wash the fish well and pat dry. Place it in an oven dish and make deep slashes in the flesh, about 5 cm apart. Rub in the salt and fish spice. Mix the garlic, butter and origanum, and rub into the slashes. Spread the remaining butter mixture on top and along the sides of the fish. Sprinkle the lemon juice over the fish. To make the marinade blend the oil, olive oil, peri-peri oil, white wine and lemon juice, and pour over the fish. Place the rosemary sprigs and chives alongside the fish. Season the fish with a little freshly ground black pepper and leave to marinate in the refrigerator for about 24 hours. Cook the fish in a covered gas or Weber braai or in the oven at 150 ºC for about 1 1/2-2 hours. (The secret is to allow the fish to cook slowly as it’s fairly thick. Reduce the cooking time for a thinner fish.) The fish is cooked when the flesh flakes easily with a fork. Place the cooked fish on a serving platter, pour over the remaining marinade and serve with plenty of lemon wedges and savoury rice (see recipe), Italian bread and mango salad.