|1.5 kg||whole yellowtail|
|2 tsp||Hinds Spices Southern Grill All in One Seasoning|
|3||garlic cloves — peeled|
|1||lemon — cut into slices|
|1 handful||fresh thyme|
|100 g||Rhodes Quality Apricot Jam|
|salt and black pepper — for seasoning|
|1/2 cup||plain yoghurt|
|1 tbsp||fresh chives — chopped|
|1 tbsp||Hinds Spices Parsley|
Open the cavity of the yellowtail and sprinkle the inside and outside with Hinds Spices Southern Grill All in One Seasoning. Fill the fish cavity with the garlic, lemon slices and fresh thyme. Melt the Rhodes Quality Smooth Apricot Jam and butter together and brush the cavity and outside of the fish with glaze. Season with salt and pepper and set aside.
Cut the potatoes into quarters and place into a pot of cold water. Bring to a boil and simmer for 20-30 minutes or until the potatoes are soft and cooked through.
Boil the eggs for 8 minutes, set aside to cool. Peel the eggs and grate the cooked eggs.
Mix together the mayonnaise, yoghurt, chives and Hinds Spices Parsley. Stir in the cooked potatoes and egg. Season to taste and set aside.
Make a hot fire, and when the coals are ready, braai the yellowtail for 10 minutes on each side, brushing with the apricot glaze regularly. The skin should be crisp and the fish beautifully cooked through.
Remove the fish from the braai and serve with the egg and potato salad.