6 servings
Prep: 20 mins,
Cooking: 20 mins
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
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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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