Yellowtail Fish Braai

Season with salt and black pepper and brush half the lemon butter over the fish. 10 minutes Cook time.

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Baste your fish regularly with melted butter.

Yellowtail fish braai. Fish always needs to be. Braai the flesh side first until you have a great golden colour then turn over and cook until done. Place your pin boned fillet of fish on a piece of foil shiny side up large enough to cover the whole fillet.

Ask your fishmonger to fillet the yellowtail for you but to keep the spine intact so that you have a headless tailless fish to be braaied. Place the fillet on the braai grid skin side down and season with salt and pepper. Place fish in a hinged grid and braai it on medium-to-hot coals flesh side down for about 34 minutes until the flesh gets a light golden colour.

Salt and pepper to taste. All you need is a little olive oil and some seasoning for a great tasting dish. After being at sea targeting Yellowtail at the 5 mile bank at Struisbaai we decided to take the scenic route and braai at the wreck in Agulhas the most Southern Tip of Africa.

A whole fish is great for a braai you can wrap it in foil and chuck it on the fire but always remember to check if your fish has been cleaned. By now you can test if the fish is done by gently lifting the flesh with a fork. Get hold of a folding sandwich grid that can be turned.

A fillet is just a side of the fish that has been removed from the central bone but still contains smaller pin bones. Braai without turning over medium coals for 5 minutes on each side. To preserve the fish whilst on the boat I put it on ice and put sea water in the hold which made a slurry to keep the fishes core cold and make life easier on the cleaning process.

Drizzle the outside of the fish with olive oil then season to taste. Place the fish skin down onto a braai. Rub all over the yellowtail and season with lemon and herb salt and black pepper.

Use rooikrans wood to make a fire and prepare a braai grid that can close. Place all the ingredients except the butter into a food processor and chop finely. Brush the glaze onto the fish and continue cooking turning often so the glaze doesnt burn.

Cook on a hot grill skin down for about 10 minutes until the fish is hot right through. 07082017 One of the tastiest ways to prepare Yellowtail is to simply braai it. Now turn the grid over and braai the fish skin side down until done.

This recipe is taken from Pete Goffe-Woods personal collection. Total braai time should be between 14 and 20 minutes depending on the size of the fish the height of grid and the heat of the fire. 01092015 To view this recipe please visit.

18022018 Flip and grill the yellowtail for 2 to 3 more minutes. Open the fish rub the cavity with olive oil and season with salt and pepper to taste. They should be hot enough that you cant hold your hand over them at grid level for more than 2 seconds.

10 minutes Serves 6. Put the lid back on the grill and cook the fillets for another 2 to 3 minutes. Place the grid 25 cm above the coals.

Place the grid high above the coals on a medium heat and braai skin side down. Use any firm white sustainable fish. To make this dish in the oven grill the fish and start glazing towards the end of the cooking process.

Arrange the fish on a rostergrid its just so much easier to handle on a hot braai. Spread a few teaspoons of crushed garlic over the fillet and place a couple of knobs of butter on top. 11012013 Its at one of those fishmongers that we found a beautiful yellowtail for the braai one day after scouring the butchers for something to prepare for a couple of friends.

Use a fish spatula or tongs to flip each fillet over. Make sure the grid is clean and well-oiled to prevent sticking. Yellowtail seems to be a great fish to chuck on the grill and its darkish meaty flesh takes on any flavor really well its hard to mess up Grilled Yellowtail except if you overcook it.

Generously place your knobs of butter along the fillet. 1 small onion or shallot thinly sliced 3 Tbsp decent balsamic vinegar. 17022016 Juice of 1 or 2 limes.

Smear the fillet with the crushed garlic. Cut your red onions into slices and place along the fillet. Hold the cleaned fish firmly and cut through the top of the stomach cavity along the top of the fish from head to tail making sure that you do not cut all the way through.

Now add the butter and blend together.

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