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:
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.
[recipe title=”Flame-Grilled Yellowtail” servings=”4-6″ time=”20mins” difficulty=”easy”]
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
butter
thinly sliced garlic
For the salsa:
ripe tomatoes, diced
cucumber, diced
red onion or spring onion, thinly sliced or diced
avocado
yellow or green pepper
fresh mint {you can also use coriander, but I used mint this time}
olive oil
salt
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.
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…}
[/recipe]
TOP TIP:
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…
What is your favourite fish and how do you like to cook it?
x
