Category: Fish Braai Recipes

Pistachio nut-crusted salmon on braai

Pistachio nut-crusted salmon cooked on a braai (South African barbecue) sounds delicious! Here’s a simple recipe to help you prepare this flavorful dish:

Ingredients:

  • 4 salmon fillets
  • 1 cup shelled pistachio nuts
  • 2 tablespoons olive oil
  • 1 tablespoon Dijon mustard
  • 1 teaspoon lemon zest
  • Salt and pepper to taste
  • Lemon wedges, for serving
  • Fresh herbs for garnish (optional)

Directions

  1. Preheat your braai (barbecue) to medium-high heat.
  2. In a food processor, pulse the pistachio nuts until they are finely chopped. Be careful not to over-process, as you want a textured crust.
  3. In a small bowl, combine the chopped pistachios, olive oil, Dijon mustard, lemon zest, salt, and pepper. Mix well to form a paste-like consistency.
  4. Pat the salmon fillets dry with a paper towel and place them skin-side down on a clean plate or cutting board.
  5. Spread the pistachio mixture evenly on the flesh side of each salmon fillet, pressing gently to adhere the crust.
  6. Place the salmon fillets, skin-side down, on the preheated braai grill. Close the lid and cook for about 4-6 minutes per side, depending on the thickness of the fillets. The crust should be golden brown, and the salmon should be opaque and flake easily with a fork.
  7. Carefully remove the salmon fillets from the grill and transfer them to a serving platter. Garnish with fresh herbs if desired.
  8. Serve the pistachio nut-crusted salmon hot, accompanied by lemon wedges for squeezing over the fish. It pairs well with a side of grilled vegetables or a fresh salad.

Enjoy your pistachio nut-crusted salmon cooked to perfection on the braa

Salmon Fillet with Chili, Pineapple Salsa, coriander and Garlic

This salmon fillet recipe features a delicious combination of spicy chilli, sweet pineapple salsa, fresh cilantro, and garlic, all cooked to perfection on a braai. It’s a perfect dish for those who love bold flavors and healthy, protein-packed meals.

Ingredients:

  • 4 salmon fillets
  • 1 red chilli, finely chopped
  • 1 pineapple, diced
  • 1/2 red onion, finely diced
  • 1/2 cup fresh cilantro, chopped
  • 2 cloves garlic, minced
  • Salt and pepper, to taste
  • Olive oil

Instructions:

  1. Preheat your braai or grill to medium-high heat.
  2. Season the salmon fillets with salt and pepper, then brush with olive oil.
  3. Place the salmon fillets on the braai or grill and cook for about 3-4 minutes per side, or until they are cooked through and have grill marks.
  4. While the salmon is cooking, make the salsa. In a medium bowl, combine the diced pineapple, red onion, cilantro, garlic, and chilli. Mix well and season with salt and pepper to taste.
  5. Once the salmon fillets are cooked, remove them from the braai or grill and place them on a serving platter.
  6. Spoon the salsa over the salmon fillets and serve immediately. Enjoy!

Salmon Braai with Sumac and Garlic

“Salmon Braai with Sumac and Garlic” is a delicious recipe that combines the unique flavors of sumac and garlic to create a mouthwatering dish perfect for grilling on the braai. This recipe is a must-try for seafood lovers who want to add a new twist to their traditional salmon dishes.

Ingredients:

  • 4 salmon fillets
  • 3 garlic cloves, minced
  • 2 tablespoons sumac
  • 2 tablespoons olive oil
  • Salt and black pepper, to taste
  • Lemon wedges, for serving

Instructions:

  1. Preheat your grill to medium-high heat.
  2. In a small bowl, mix together the minced garlic, sumac, olive oil, salt, and pepper.
  3. Rub the sumac and garlic mixture all over the salmon fillets, making sure to coat them evenly.
  4. Place the salmon fillets on the grill, skin-side down.
  5. Cook for 4-5 minutes on each side, or until the salmon is cooked through and flakes easily with a fork.
  6. Serve hot with lemon wedges on the side.

Enjoy your delicious Salmon Braai with Sumac and Garlic!

Whole bream seasoned with chili and lemongrass

For more of the best fish braai recipes and delicious fish braai ideas click here! more recipes…

Ingredients:

  • 2 whole sea bream, each weighing 700g and cleaned
  • 8 stalks of lemongrass, halved lengthways

Marinade:

  • 6 red chillies (3 deseeded), chopped
  • 3 shallots, chopped
  • 8 cloves of garlic, crushed
  • 2 thumb-sized pieces of ginger, grated
  • Zest and juice of 4 limes
  • 2 stalks of lemongrass, finely chopped
  • 4 tbsp fish sauce
  • 4 tbsp brown sugar
  • 4 tbsp soy sauce

Directions:

  1. Use a food processor to blend the marinade ingredients into a smooth paste.
  2. Place the sea breams in a large bowl or roasting tray and pour the marinade over them, ensuring that both the inside and outside are well coated.
  3. Refrigerate and allow the fish to marinate for 1-2 hours.
  4. Preheat the braai to medium-high heat or follow oven cooking instructions.
  5. Tear two sheets of foil large enough to fully enclose each fish and slightly overlap them.
  6. Place 8 lemongrass halves in the center of each foil sheet and lay a fish on top. Pour half of the marinade from the dish over each fish and season well.
  7. Bring up the sides of the foil and tightly seal the package.
  8. Repeat for the second fish.
  9. Place the packages directly on the coals for 25-30 minutes with the lid down, or until the fish is fully cooked.

This recipe for whole chilli and lemongrass sea bream provides a delectable blend of flavors and textures that will tantalize your taste buds.

BBQ masala fish braai

Ingredients

  • 1.5kg sea bass or sea bream or similar
  • 2 long onions, chopped
  • 8 cloves garlic
  • 2 thumb-sized pieces ginger, peeled
  • 2 tsp hot chilli powder
  • 1 tsp paprika
  • ground to make 1 tbsp black peppercorns
  • 1 tbsp coriander
  • 2 tsp ground cumin
  • ½ tsp ground turmeric
  • 50g coconut oil
  • a handful fresh curry leaves
  • 2 limes, plus extra wedges to serve

SALAD

  • 200g basmati rice
  • 1 mango, peeled, destoned and chopped
  • 2 limes, juiced
  • 1 tsp chaat masala
  • a small bunch coriander, chopped
  • 35g coconut chips, toasted
  • 2 spring onions, thinly sliced

Method

  1. Cut three or four diagonal slashes into each piece of fish, then set aside.
  2. To make the masala, put the shallots, garlic, ginger, chilli powder, paprika, black pepper, ground coriander, cumin, turmeric and coconut oil in a food processor, and whizz to a very thick paste.
  3. Season the fish, then smear all over with the marinade, really working it into the slashes.
  4. Put two overlapping pieces of foil, slightly bigger than the fish, on a worksurface and put the fish and any marinade in the middle, scattering the curry leaves over both sides.
  5. Put two more sheets of foil directly on top, then crimp all of the edges together to completely seal in the fish. Chill for at least 2 hours but preferably overnight.
  6. To make the rice salad, first tip the rice into a small pan with 400ml of water and a pinch of salt. Simmer for 1 minute over a high heat, then reduce the heat to low and cook for 9 minutes, covered with a lid.
  7. Remove from the heat and leave to steam for 10 minutes. Cool completely and chill.
  8. When you’re ready to cook the fish, finish the rice salad by tossing the cooked rice with the remaining ingredients, except the coconut chips and spring onions. Season and chill until needed.
  9. Heat a barbecue to medium-high or the oven to 220C/fan 200C/gas 7. Cook the fish parcel directly over the coals for 10 minutes, then carefully lay a baking tray on top of the parcel and flip the whole thing over (be sure to wear oven gloves).
  10. Cook for a further 10 minutes or until the fish is cooked through. If using the oven, roast for 30 minutes until just cooked through, then heat the grill to high, remove the top layer of foil and grill until slightly crispy.
  11. Top the rice salad with the coconut chips and spring onions, and serve with the fish and lime wedges for squeezing over.

Grilled Calamari with Minted Red Pepper

Ingredients   1 clove garlic 2 1/2 tbsp. extra-virgin olive oil 3 1/4 tsp. kosher salt 1 lb. calamari (about 10 small) 3 large red bell peppers 2 tsp. sherry vinegar 10 fresh mint leaves   Directions Grate garlic over a large bowl. Stir in 1 tablespoon olive oil and 2 to 3 teaspoons salt. […]

Ingredients

 

  • 1 clove garlic
  • 2 1/2 tbsp. extra-virgin olive oil
  • 3 1/4 tsp. kosher salt
  • 1 lb. calamari (about 10 small)
  • 3 large red bell peppers
  • 2 tsp. sherry vinegar
  • 10 fresh mint leaves

 

Directions

  1. Grate garlic over a large bowl. Stir in 1 tablespoon olive oil and 2 to 3 teaspoons salt. Add calamari; toss to coat. Refrigerate 10 minutes or up to 2 hours.
  2. Preheat grill to high heat. Lightly coat peppers with olive oil. Grill about 20 minutes, turning occasionally until evenly charred. Transfer to a bowl and cover with plastic wrap.
  3. Set aside about 10 minutes. Carefully remove plastic; let peppers cool slightly. Working quickly, gently scrape off skin.
  4. Core and seed peppers, reserving juices. Slice into 1-inch-wide strips. In a bowl, combine peppers, their juices, vinegar, 1 tablespoon olive oil, and 1/4 teaspoon salt. Set aside in a warm place.
  5. Grill calamari over high heat about 1 minute per side, until lightly charred (the tentacles will char faster than the rest — that’s okay). Shake cooking juices out.
  6. Toss mint into pepper mixture, and place on serving dish. Top with calamari, season to taste, drizzle with 1/2 tablespoon olive oil, and serve.

Lemony Salmon Braai

Ingredients

  • 4 6-oz. skin-on salmon fillets
  • Extra-virgin olive oil, for brushing
  • kosher salt
  • Freshly ground black pepper
  • 2 lemons, sliced
  • 2 tbsp. butter

Directions

  1. Heat braai to high
  2. Brush salmon with oil and season with salt and pepper
  3. Add salmon and lemon slices and grill until salmon is cooked through and lemons are charred, 5 minutes per side
  4. Add a pat of butter to salmon right when it’s off the grill and top with grilled lemons. Serve.
  5.  

Get ingredients for this recipe here!

Taco Lime Prawn Sosaties

Ingredients

  • Juice of 2 limes, plus more wedges for serving
  • 1/4 c.red enchilada sauce
  • 2 tbsp.taco seasoning mix
  • 2 tbsp.vegetable oil
  • 1 tsp.garlic powder
  • 1 lb.medium shrimp, peeled and deveined
  • Freshly ground black pepper
  • Freshly chopped cilantro, for garnish

Directions

  1. In a large bowl, whisk together lime juice, enchilada sauce, taco seasoning, vegetable oil, and garlic powder and season with pepper.
  2. Add shrimp and toss until completely coated.
  3. Marinate 20 minutes.
  4. Heat grill to medium-high.
  5. Skewer shrimp and grill until pink and charred, 3 minutes per side.
  6. Garnish with cilantro and squeeze with more lime before serving.

Coriander Lime Grilled Salmon

Ingredients

  • 4(6-oz.) salmon fillets
  • Kosher salt
  • Freshly ground black pepper
  • 4 tbsp.butter
  • 1/2 c.lime juice
  • 1/4 c.honey
  • 2garlic cloves, minced
  • 2 tbsp.Chopped cilantro

Directions

    1. Season salmon with salt and pepper. Heat grill and place salmon on grill flesh side down.
    2. Cook for 8 minutes then flip and cook on other side until salmon is cooked through, 6 minutes more. Let rest 5 minutes.
    3. Meanwhile make sauce: In a medium saucepan over medium heat, add butter, lime juice, honey, and garlic.
    4. Stir until butter is melted and all ingredients are combined. Turn off heat and add cilantro.
    5. Pour sauce over salmon and serve.

Get ingredients for this recipe here!

Perfect Braai Scallops

Ingredients

  • 1 lb.medium scallops, patted dry
  • Kosher salt
  • Freshly ground black pepper
  • 1 tbsp.extra-virgin olive oil
  • 1 tbsp.chopped chives
  • 1 tsp.crushed red chili flakes
  • Lemon wedges, for serving

Directions

    1. Heat grill to medium-high. Season scallops generously with salt and pepper.
    2. Grill, covered, 4 minutes without disturbing.
    3. Flip and grill uncovered, until opaque throughout, 1 to 2 minutes more.
    4. Transfer to a serving platter and drizzle with olive oil, sprinkle with chives and red pepper flakes, and serve with lemon.
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