Fish with chilli basil butter and salsa

6 servings Prep: 20 mins, Cooking: 20 mins
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There’s nothing that says holiday quite like the smokiness of braaied fish. Here’s a menu for those lucky enough to be at the coast – and those who are there in spirit

By Food24 July 19 2019
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Ingredients (18)

Chilli basil butter
20 g fresh basil — torn
100 g chillies — finely chopped
3 cm fresh ginger — chopped
6-8 garlic — cloves, chopped
lemon — zest and juice
pinch of salt and freshly ground pepper
250 g butter
tomato salsa
30 ml olive oil
1 red onion — chopped
4 garlic cloves — chopped
375 ml baby tomatoes
salt and freshly ground black pepper
1 handful fresh coriander — chopped
1 large whole fish (yellowtail or snoek), butterflied (keep the tail on)
salt and freshly ground black pepper
mealies — to serve
lemon — cut into wedges, to serve
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1. Chilli basil butter: Put all the ingredients except the butter in a food processor and chop finely. Add the butter and process until the ingredients are well combined. Shape into a roll and freeze.

2. Tomato salsa: Mix all the ingredients and place in a jar.

3. Fish: Grease a clean braai grid well with nonstick spray. Put the fish on the grid, skin side down. Slice the butter and place a generous amount on the flesh of the fish.

4. Braai, skin side down high above slow coals (you should be able to keep your hand over the coals for 10 seconds) until the flesh is white and no longer glassy. Add more butter as needed and brush the melted butter over the fish from time to time.

5. Close the grid and turnover. Brush the flesh with butter and braai for about two minutes or until slightly seared. Turn and cook briefly again on the skin side.

6. Place the fish on a serving plate and spoon the salsa on top.

7. To serve: Serve with braaied mealies and lemon wedges.

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