Tag: fish braai

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!

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.

Cajun Butter Shrimp & Sausage Skewers

Ingredients   1 lb. shrimp, peeled and deveined 4andouille sausages, sliced into 1/2″ thick rounds (chorizo from portugal or spain works too) 1/4 c.melted butter 1 tbsp.lemon zest Juice of 1 lemon (about 2 tablespoons) 1 tbsp.freshly chopped thyme 1 tsp.smoked paprika 1 tsp.garlic powder 1/4 tsp.cayenne Kosher salt Freshly ground black pepper 2 tbsp.freshly […]

Ingredients

  • 1/2kg .shrimp/prawns , peeled and deveined
  • 4andouille sausages, sliced into 1/2″ thick rounds (chorizo from portugal or spain works too)
  • 1/4 c.melted butter
  • 1 tbsp.lemon zest
  • Juice of 1 lemon (about 2 tablespoons)
  • 1 tbsp.freshly chopped thyme
  • 1 tsp.smoked paprika
  • 1 tsp.garlic powder
  • 1/4 tsp.cayenne
  • Kosher salt
  • Freshly ground black pepper
  • 2 tbsp.freshly chopped parsley, for garnish

Directions

  1. Soak wooden skewers in water for 15 minutes. When ready to cook, drain and dry skewers.
  2. Thread top of shrimp, then sausage, then tail of shrimp onto skewers.
  3. Repeat until all shrimp and sausage is used.
  4. In a medium bowl, whisk to combine butter, lemon zest, lemon juice, thyme, and spices.
  5. Season with salt and pepper, then brush all over skewers.
  6. Heat grill or grill pan to medium.
  7. Add skewers and cook until shrimp is opaque and sausage is warmed through, about 3 minutes per side. Garnish with parsley and serve.

Cajun Butter Shrimp & Sausage Skewers

Ingredients   1 lb. shrimp, peeled and deveined 4andouille sausages, sliced into 1/2″ thick rounds (chorizo from portugal or spain works too) 1/4 c.melted butter 1 tbsp.lemon zest Juice of 1 lemon (about 2 tablespoons) 1 tbsp.freshly chopped thyme 1 tsp.smoked paprika 1 tsp.garlic powder 1/4 tsp.cayenne Kosher salt Freshly ground black pepper 2 tbsp.freshly […]

Ingredients

  • 1 lb.

shrimp, peeled and deveined

  • 4andouille sausages, sliced into 1/2″ thick rounds (chorizo from portugal or spain works too)
  • 1/4 c.melted butter
  • 1 tbsp.lemon zest
  • Juice of 1 lemon (about 2 tablespoons)
  • 1 tbsp.freshly chopped thyme
  • 1 tsp.smoked paprika
  • 1 tsp.garlic powder
  • 1/4 tsp.cayenne
  • Kosher salt
  • Freshly ground black pepper
  • 2 tbsp.freshly chopped parsley, for garnish

Directions

  1. Soak wooden skewers in water for 15 minutes. When ready to cook, drain and dry skewers.
  2. Thread top of shrimp, then sausage, then tail of shrimp onto skewers.
  3. Repeat until all shrimp and sausage is used.
  4. In a medium bowl, whisk to combine butter, lemon zest, lemon juice, thyme, and spices.
  5. Season with salt and pepper, then brush all over skewers.
  6. Heat grill or grill pan to medium.
  7. Add skewers and cook until shrimp is opaque and sausage is warmed through, about 3 minutes per side. Garnish with parsley and serve.
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braai pasta salad

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More Braai salads ideas and braai side dishes

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.

Salmon Fish Braai with herbs

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fish braai ideas

Ingredients

  • 1.5 kg salmon side
  • ¼ cup olive oil
  • ⅔ cup baby capers, rinsed, chopped
  • 1 small red onion, finely chopped
  • 1 cup flat-leaf parsley, chopped
  • ½ cup fresh dill leaves, chopped
  • 2 tbs finely grated lemon rind
  • 1 tbs Olive Oil
  • Lemon wedges, to serve

Directions

  1. Preheat barbecue to medium-high. Place a large sheet of foil on bench and top with baking paper.
  2. Place salmon on paper. Brush all over with olive oil and season with salt and pepper.
  3. Fold baking paper and foil over salmon to enclose. Transfer parcel to barbecue. Close hood and cook for 20 minutes.
  4. Meanwhile, combine capers, onion, herbs, lemon rind and oil in a bowl.
  5. Remove salmon from barbecue and rest for 5 minutes. Unwrap. Transfer to a serving platter and spread with herb mixture. Top with lemon. Serve with one of our ready-made Gold salads.

Salmon with oregano and caper Fish Braai

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fish braai ideas

Ingredients

  • 4 x 200g skinless salmon fillets, pin-boned
  • Olive oil, to brush
  • Almond skordalia, lemon & dill pilaf, and lemon wedges (optional), to serve

DRESSING

  • 2 tbs lemon juice, or more to taste
  • 1/3 cup (80ml) extra virgin olive oil
  • 1 tbs small salted capers, rinsed, drained
  • 1 tbs finely shredded oregano leaves

Directions

  1. Preheat a barbecue or large chargrill pan to medium-high.
  2. Brush the salmon fillets lightly with oil and season.
  3. Cook fillets, covered with the hood if using the barbecue, for 3 minutes, then carefully turn over and cook for a further 3 minutes or until cooked but still slightly translucent in the centre.
  4. Loosely cover with foil and rest for a few minutes.
  5. For the dressing, place lemon juice and 1 1/2 teaspoons sea salt in a small bowl, and whisk until the salt dissolves.
  6. Whisk in the oil, then stir in the capers and oregano leaves just before serving.
  7. To serve, divide the salmon among plates and spoon the dressing over the top.
  8. Serve with almond skordalia, dill pilaf and lemon wedges, if desired.

Thai Prawn braai Skewer Rack

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Ingredients

  • 12 shell-on mozambican prawns
  • 4 tablespoons sweet chilli sauce
  • 2 limes or lemons
  • 1 tablespoon fish sauce
  • 1/2 a bunch of fresh coriander
  • 1 fresh red chilli
  • 4 cm piece of ginger
  • 2 clove of garlic
  • a dash of soy sauce
  • 1 stem fresh lemon grass ( if you can get it )

Directions

  1. Lay the prawns out on a board in 2 rows of 6, side by side like a rack of ribs, with the heads all facing the same way. Skewer each rack together with 3 skewers (roughly 20cm in length), one through the middle and one to either side. Put aside.
  2. Mix the sweet chilli sauce, the zest and juice of 1 lime and the fish sauce together in a tray. Pick the coriander leaves and put to one side, then finely slice the stalks and add them to the tray. Deseed and finely slice the chilli and peel and finely grate the ginger, then scatter into tray. Crush in the garlic (and lemongrass if you have it) , then give everything a really good mix up. Add the racks of prawns, then turn over a few times in the marinade to coat really well. Cover with cling film and place in the fridge for at least 2 hours, but preferably overnight.
  3. When you’re ready, preheat the braai. Cook the racks on a hot braai for 4 – 5 minutes, or until golden and cooked through, turning every 30 seconds and basting with the remaining marinade.
  4. Once cooked, remove to a serving board, squeeze over the juice from the remaining lime/lemon, sprinkle with the reserved coriander leaves, then serve with a fresh green salad, or as part of a barbecue spread.

Burnt orange prawn braai skewers

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Prawn braai ideas

Ingredients

  • 1/4 cup (60ml) olive oil, plus extra to brush
  • 1 1/2 teaspoon smoked paprika (pimenton)
  • 2 garlic cloves, crushed
  • 2 oranges, 1 juiced, 1 cut into wedges
  • 2 tablespoons finely chopped fresh oregano
  • 18 extra-large green king prawns, peeled (tails intact), deveined
  • 1 bunch asparagus, cut into 3cm lengths
  • 150g dried chorizo, cut into 18 pieces

Directions

  1. Combine the oil, paprika, garlic, orange juice and 1 tbs oregano in a small bowl. Add the prawns and toss to coat. Chill for 30 minutes to marinate.
  2. Soak toothpicks or skewers in water for 15 minutes. Heat a barbecue or chargrill to medium-high. thread 1 prawn, 1 piece of asparagus and 1 slice of chorizo onto each skewer. Repeat with remaining ingredients to make 18 skewers.
  3. Grill skewers, in batches, for 3 minutes each side or until cooked through. Scatter with remaining 1 tbs oregano. Brush orange wedges with a little extra oil, then grill for 2 minutes each side or until charred. Serve with prawn skewers.

Harissa-butter prawn braai

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Prawn braai ideas

Ingredients

  • 16 extra-large prawns
  • 100g butter, melted
  • 1½ tbs harissa (or other chilli paste)
  • 1 tbs soy sauce
  • Juice of 2 limes
  • 2 bunches broccolini, trimmed
  • 6 spring onions, trimmed, plus extra thinly sliced, to serve (optional)
  • 2 tbs rice bran oil
  • 2 packets (500g) microwaveable brown and wild rice, heated according to packet instructions
  • ¼ bunch coriander, chopped

Directions

  1. Using a sharp knife, butterfly the prawns by cutting along the belly and through the head until they open up flat, then de-vein.How to prepare prawns
  2. Heat a barbecue or grill pan to medium-high heat.
  3. Whisk together melted butter, harissa, soy sauce and half the lime juice, and season.
  4. Toss broccolini and spring onions with oil, season, then grill, turning once, for 3-4 minutes until lightly charred. Cool slightly, then cut into 6cm pieces. Place in a bowl with rice, coriander and remaining lime juice. Toss together and place in a serving bowl.
  5. Lightly brush prawns with half the butter mixture, then grill, turning occasionally, for 2-3 minutes until charred and just cooked.
  6. Arrange prawns on a large platter, scatter with sliced spring onion (if using) and serve with wild rice salad and remaining butter.

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