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- 2 whole fish such as snoek , or even Elf scaled and gutted
- Olive oil
- Sea salt and freshly ground pepper
- 1 large orange cut into thin slices
- 1 bunch tarragon
- 1 bunch parsley
- For the sherry vinaigrette
- 1/4 cup aged sherry vinegar
- 1 small shallot, chopped
- 2 teaspoons Dijon mustard
- Salt and freshly ground pepper
- 3 tablespoons chopped fresh tarragon
- 1/2 cup Spanish olive oil
- Heat grill to medium-high heat. Brush the fish on both sides with olive oil and season with salt and pepper.
- Fill the cavities of both fish with orange slices, tarragon and parsley and place on the grill.
- Grill the fish for 6 to 7 minutes on each side. Remove from the grill, place on a platter and drizzle immediately with the Sherry Vinegar-Tarragon Vinaigrette.
For the Sherry Vinegar-Tarragon Vinaigrette:
- Combine vinegar, shallot, mustard, tarragon, and salt and pepper in a blender and blend until smooth.
- With the motor running, slowly add the oil until emulsified. Adjust seasoning.
For more similar awesome fish braai recipes and fish braai marinades click here! more recipes…
fish braai ideas
For the first marination:
- 500g of Elf fillets cut in squares (about 5cmX5cm, approximately)
- 1 teaspoon turmeric powder
- 1 teaspoon ground black pepper
- 1 teaspoon red chilli powder
- 1 tablespoon ginger-garlic paste
- 2 tablespoons lemon juice
- Salt to taste
For the second marination:
- 2 tablespoons plain yoghurt
- 2 tablespoons Tandoori Masala
- 2 tablespoons oil
- 2 tablespoons Chickpea flour
- Cut the fish fillets in cubes about 5cmX5cm approximately.
- In a bowl mix all the pieces with the ingredients of the first marination. Let it marinate for 30 minutes or an hour in the fridge.
- In a frying pan lightly roast the chickpea flour or Besan and let it cool down.
- After 30 minutes take the fish out of the fridge and add all the ingredients of the second marination including, the chickpea flour. Mix well to coat every piece. Leave it for another 15 minutes in the fridge.
- After 15 minutes, take them out of the fridge and skewer them onto the bamboo skewers and brush with oil.
- Put on the grill on high heat. When it is hot, place the skewers. Cook them for 3-4 minutes on each side or until cooked.
- Serve them with Roti or Naan with Mint Chutney.
A Prawn bbq idea with a spicey thai butter
Prawn braai ideas
- 1kg large raw tiger prawn , heads removed, but unpeeled
For the butter
- 1 large garlic clove
- 1 small bunch of coriander, roughly chopped
- 1 red chili, deseeded and chopped
- tsp paprika
- black pepper and salt to taste
- juice 2 lime, plus wedges to serve
- 200g butter, softened
- To make the butter, put the garlic, coriander, chilli and lime juice in a food processor and pulse until chopped but not sludgy.
- Remove 1 tbsp of the mix, toss with the prawns and set aside in the fridge. Add the butter and some seasoning to the food processor, and pulse again until everything is combined.
- Scrape out onto a sheet of foil, roll into a sausage and put in the freezer to harden.
- Fire up the barbecue. When the coals have just turned white, cook the prawns for 3-4 mins on each side until they turn pink.
- Lift them off the barbecue onto a platter and, while still sizzling hot, melt thin slices of about half the butter over the prawns.
- Melt the remaining butter and serve with the prawns to dip into, and lime wedges for squeezing over.