Low Carb Seafood Recipes

Flame-Grilled Yellowtail

Is there anything better than simple, flame-grilled yellowtail?
Or any flame-grilled whole fish for that matter…

It just takes me back to my childhood days in Gordon’s Bay {Western Cape, South Africa} when all the cousins, aunts, uncles and grandparents would get together during the holidays and braai the catch of the day… {usually snoek…}

Ah, fond memories.

This is how fish should be enjoyed; flame-grilled:

Flame-Grilled Yellowtail {Seafood, fish, banting, LCHF, paleo}

This is definitely my favourite type of dish – simple ingredients, simply cooked to perfection and enhanced with real, honest flavours.

I decided that this year we would eat more fresh fish and make the effort to find good fresh fish at a decent price locally. {We live inland, so getting decent fresh seafood can be a mission…}

My dad always serves these zesty salsas with pretty much any seafood and it’s just fab.
A medley of vibrant, fresh flavour that just complements the fish so well.

Flame-Grilled Yellowtail

  • Servings: 4-6
  • Difficulty: easy
  • Print

You will need:

fresh yellowtail, flecked open and scaled {flecking a fish is when it is gutted and cleaned, sliced open but not all the way through, like a spatchcock chicken…}
fresh lemon juice and slices
fine salt
thinly sliced garlic

For the salsa:

ripe tomatoes, diced
cucumber, diced
red onion or spring onion, thinly sliced or diced
yellow or green pepper
fresh mint {you can also use coriander, but I used mint this time}
olive oil
lemon juice
red wine vinegar

Place the fish skin-down on a braai grid that can close.
Season with salt, lemon juice, garlic and dollops of butter.
Add slices of lemon.

Flame-grill over hot coals {roughly 180C} for a few minutes, say about 8-10, then turn it over.
Cook for another few minutes until it looks almost done.
This is when you should take it off.

Let it rest for a few minutes and then gently press a dull knife against the meat – if it flakes away easily and is a solid colour {not see-through} then it is done.

PLEASE don’t overcook fish. Ever.

Flame-Grilled Yellowtail {Seafood, fish, banting, LCHF, paleo}

Add some more butter just before serving.

Serve it with fresh lemon wedges and your zesty salsa.
{Mix all the salsa ingredients together – add optional chilli if your kiddies don’t mind a bit of heat…}

Flame-Grilled Yellowtail {Seafood, fish, banting, LCHF, paleo}


Ask your fishmonger to fleck the fish for you and if you’re only 4 people, let them cut the fish in half for you, so you’ll have 2 halves, flecked and ready to braai.
{You can always freeze the extra half and as long as it’s fresh, it’ll be perfect.}

The leftover fish is also great to use in other dishes, like these fishcake stacks

Fishcake Stacks with Bacon & Guacamole {LCHF, Banting, Paleo}3

What is your favourite fish and how do you like to cook it?


Flame-Grilled Yellowtail {Seafood, fish, banting, LCHF, paleo}

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