Yellowtail is a firm, meaty fish that holds up beautifully on the braai. The key is to cook it over medium-high heat and avoid overcooking, as this can dry out the fish. A simple seasoning lets the natural flavour shine while the hot coals add a delicious smoky finish. Serve with fresh lemon and your favourite braai sides for an easy, flavour-packed meal.
Ingredients
1 butterflied whole yellow tail fish
salt and pepper, to taste
lemon wedges to serve
salad of your choice
Lemon butter:
125ml (½ cup) Food Lover’s Garlic Spread
15ml (1 Tbsp) lemon zest
15ml (1 Tbsp) wholegrain mustard
juice of two large lemons
handful fresh dill, finely chopped
handful fresh parsley, finely chopped
Prepare the braai with coals at medium heat.
Spray the braai grid with non-stick cooking spray to prevent the fish sticking to the grid.
Prepare the lemon butter by adding the ingredients to a fire/braai-friendly pot or pan.
Allow the ingredients to melt until combined.
Season the yellow tail well with salt and pepper on both sides. Place the fish into a braai grid and cook the fish over medium-hot coals for 8-10 minutes a side, starting with the flesh side first.
Carefully flip the fish onto the skin side and generously baste the fish with the lemon butter and cook for another 8-10 minutes.
Flip the fish one more time to caramelise the flesh side for 1-2 minutes before serving with a salad of your choice.
Chef’s tip:
Get the friendly fishmongers at Food Lover’s Market to prepare and butterfly your fish for you.
