Tag: fish braai

Mediterranean Whole Fish Braai

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Ingredients

  • 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

Directions

  1. Heat grill to medium-high heat. Brush the fish on both sides with olive oil and season with salt and pepper.
  2. Fill the cavities of both fish with orange slices, tarragon and parsley and place on the grill.
  3. 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:

  1. Combine vinegar, shallot, mustard, tarragon, and salt and pepper in a blender and blend until smooth.
  2. With the motor running, slowly add the oil until emulsified. Adjust seasoning.

Lemon & Olive Oil Snoek Fish Braai

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A classic snoek braai recipe

Ingredients

  • 1 snoek fillet
  • 1 ½ teaspoon Kosher salt
  • 1 teaspoon freshly ground black pepper
  • Good quality olive oil, about ½ cup
  • Additional coarse sea salt
  • 1 or 2 lemons cut into wedges
  • ½ cup chopped parsley, optional

Directions

  1. Rinse the fish fillets and lay it onto paper towels. Use the paper towels to pat the fish dry and place the fillets on a wire rack (a baking or cooling rack placed inside of a baking sheet works great to catch any drips and spills).
  2. Sprinkle half the salt and half the pepper over the fish. Carefully drizzle half of the olive oil over the seasoned fish. Using a pastry brush or your fingers, evenly distribute the oil all over that side of the fish. Flip the fish over on the rack and repeat with remaining salt, pepper, and oil. Let the fish rest and marinade while you fire up the grill.
  3. Get your grill heat to high and allow it to heat for 5 to 10 minutes until the grill is very hot. Carry the fish out and open the lid to the grill, it should be very hot. Use a brush to scrap the grill grate clean and then lower the temperature to low. Place the fish on the grill, close the lid, and leave the fish to cook with the lid closed, without turning for 7 to 10 minutes (chances are really good your fish will be done right at 7 minutes unless it is very thick, check it 7 minutes!).
  4. The fish should be white and flakey when you test it with the end of a paring knife. Using a metal spatula remove from the grill.
  5. Sprinkle with additional sea salt and lemon juice before serving and then serve with additional lemon slices and chopped parsley to suit individual tastes

Lemon & Olive Oil Snoek Fish Braai

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Discover a delicious Snoek fish braai recipe infused with the vibrant flavors of lemon and olive oil. Perfect for your next outdoor gathering, this flavorful dish combines the richness of Snoek fish with the tangy freshness of lemon and the smoothness of olive oil. Get ready to impress your guests with this South African-inspired seafood delight.

A classic snoek braai recipe

Ingredients

  • 1 snoek fillet
  • 1 ½ teaspoon Kosher salt
  • 1 teaspoon freshly ground black pepper
  • Good quality olive oil, about ½ cup
  • Additional coarse sea salt
  • 1 or 2 lemons cut into wedges
  • ½ cup chopped parsley, optional

Directions

  1. Rinse the fish fillets and lay it onto paper towels. Use the paper towels to pat the fish dry and place the fillets on a wire rack (a baking or cooling rack placed inside of a baking sheet works great to catch any drips and spills).
  2. Sprinkle half the salt and half the pepper over the fish. Carefully drizzle half of the olive oil over the seasoned fish.
  3. Using a pastry brush or your fingers, evenly distribute the oil all over that side of the fish.
  4. Flip the fish over on the rack and repeat with remaining salt, pepper, and oil. Let the fish rest and marinade while you fire up the grill.
  5. Get your grill heat to high and allow it to heat for 5 to 10 minutes until the grill is very hot.
  6. Carry the fish out and open the lid to the grill, it should be very hot. Use a brush to scrap the grill grate clean and then lower the temperature to low.
  7. Place the fish on the grill, close the lid, and leave the fish to cook with the lid closed, without turning for 7 to 10 minutes (chances are really good your fish will be done right at 7 minutes unless it is very thick, check it 7 minutes!).
  8. The fish should be white and flakey when you test it with the end of a paring knife. Using a metal spatula remove from the grill.
  9. Sprinkle with additional sea salt and lemon juice before serving and then serve with additional lemon slices and chopped parsley to suit individual tastes

Asian BBQ Salmon Fish Braai

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Ingredients

spicy sauce:

  • 4 tbsp. Hoisin sauce
  • 2tbsp. Rice vinegar
  • 2 tbsp. Low-sodium soy sauce
  • 2 tbsp. Mirin
  • ½ tsp. Garlic chili paste
  • 1 tbsp. Crushed fresh ginger
  • juice of ½ lime.
  • Vegetable oil or olive oil for garnishing
  • Thinly sliced spring onions, sesame seeds
  • 4 Pieces of 115 grams of salmon fillets with skin

Directions

  1. First, you need to sprinkle salt on the salmon fillets an hour before putting it over the grill. It will be even better if you keep it a night before to let the salt embed properly in the fillet.
  2. You can use sealing plastic over the bowl and keep it inside the refrigerator. Maintain a mild temperature to avoid over-freezing.…
  3. Take a bowl, big enough to fluff up Hoisin sauce, rice vinegar, soy sauce, mirin, garlic chili paste and lime juice.
  4. After whisking the ingredients, season the salmon by massaging. Keep it for half an hour to let the seasoning sink in.
  5. Now, preheat the braai on high
  6. Place the salmon’s skin part unto the braai grill, brush lightly with sauce and close the lid for 4 minutes if you are cooking in high heat and 6 minutes if on low heat.
  7. After 4 minutes, flip the side carefully using a wide spatula to avoid flaking. This time, you need to cook only for 2 minutes.
  8. You’ll see your salmon’s middle part turning pinkish and are now cooked medium-rare.
  9. Use a spatula to take out the fillet. You can garnish it with spring onion and sesame seeds. Pour the sauce to enrich the taste.

Garlic And Herbs Salmon Fish Braai

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fish braai ideas

Ingredients

  • 6 Fresh salmon fillets
  • 5 Tbsp olive oil
  • 100g brown sugar
  • 1/2 cup soy sauce
  • lemon zest of 2 lemons
  • 2 Tbsp Dijon mustard
  • 1/4 cup parsley
  • 1/8 cup thyme
  • salt and pepper
  • 2 lemons sliced in wedge to serve  

Directions

  1. Place olive oil, brown sugar, soy sauce, lemon zest, Dijon mustard, parsley, thyme, salt and pepper in a bowl. Shake to combine.
  2. Reserve 1 tablespoon of marinade for later use. Add the garlic to the bowl.
  3. Add the salmon and marinade to a resealable freezer bag and seal. Shake to coat the salmon with the marinade.
  4. Marinate in the refrigerator for at least 1 hour, or a maximum of 8 hours.
  5. Remove the salmon from the marinade and scrape off any remaining seasoning or garlic (otherwise they could burn on the grill!).
  6. Preheat an outdoor grill or indoor grill pan over medium heat. If you’re using an outdoor grill, be sure to coat the grate of your grill with vegetable oil.
  7. Add the salmon fillets and cook for 5-6 minutes on each side or until the salmon is not translucent.
  8. Spread the reserved marinade over the salmon fillet and serve.

Tandoori Tikka Fish Braai Skewers

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fish braai ideas

Ingredients

  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

Directions

  1. Cut the fish fillets in cubes about 5cmX5cm approximately.
  2. 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.
  3. In a frying pan lightly roast the chickpea flour or Besan and let it cool down.
  4. 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.
  5. After 15 minutes, take them out of the fridge and skewer them onto the bamboo skewers and brush with oil.
  6. 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.
  7. Serve them with Roti or Naan with Mint Chutney.

Chilli & coriander butter Prawn braai Skewers

A Prawn bbq idea with a spicey thai butter

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Prawn braai ideas

Ingredients

  • 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

Directions

  1. To make the butter, put the garlic, coriander, chilli and lime juice in a food processor and pulse until chopped but not sludgy.
  2. 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.
  3. Scrape out onto a sheet of foil, roll into a sausage and put in the freezer to harden.
  4. 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.
  5. Lift them off the barbecue onto a platter and, while still sizzling hot, melt thin slices of about half the butter over the prawns.
  6. Melt the remaining butter and serve with the prawns to dip into, and lime wedges for squeezing over.

Cajun Prawn Braai Kebabs

A Prawn bbq idea with a spicey Cajun perfect for a summer braai

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fish braai ideas

Ingredients

  • 1/2 kg. shrimp
  • 2 tbsp. olive oil
  • 1 tsp. kosher salt
  • 1 tsp. cayenne pepper
  • 1 tsp. paprika
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 tsp. oregano
  • 2 lemons, sliced thinly crosswise

Directions

  1. Preheat braai grill to medium-high.
  2. Make Cajun spice mix. Combine salt, cayenne, paprika, garlic powder, onion powder, and oregano in a small bowl.
  3. Stir with a fork until evenly combined.
  4. In a medium bowl, toss prawns in olive oil.
  5. Add spice mix and toss prawns until its evenly coated.
  6. Thread prawns and lemon onto metal skewers (or wooden skewers that have been soaked for 20 minutes).
  7. Grill skewers until prawns are opaque and lemon is charred, about 4-5 minutes total, flipping once halfway.

Yummy Spicey Rum Prawn braai Skewers

A Prawn bbq idea with a Caribbean kick perfect for summer

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fish braai ideas

Ingredients

  • 1kg lb. shrimp, peeled and deveined
  • 3 tbsp. olive oil, divided
  • 1/3 c. sweet chili sauce
  • 1/4 c. soy sauce
  • 1/4 c. Captain Morgan Spiced Rum
  • 2 cloves garlic, minced
  • Juice of 1 lime
  • 1/2 tsp. crushed red pepper flakes
  • 1 green onion, thinly sliced, for garnish

Directions

  1. Place Prawn in a large bowl. In a medium bowl, whisk together 2 tablespoons of olive oil, sweet chili sauce, soy sauce, rum, garlic, lime juice, and red pepper flakes.
  2. Add 3/4 of the marinade to the bowl of Prawns and let marinate in the refrigerator for 15 to 30 minutes.
  3. Heat up you braai and grill Prawns and cook on one side until golden, about 2 minutes.
  4. Put the grilled prawns in a pan using tongs and add the marinade, flip prawns, then brush with remaining marinade. Cook 1 to 2 minutes more.
  5. Garnish with green onions and serve immediately.

Pineapple Prawn braai Skewers

A tangy Prawn bbq idea perfect for summer

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fish braai ideas

Ingredients

  • 3 c. cubed pineapple
  • 1/2 kg. prawns, peeled and deveined
  • 3 tbsp. extra-virgin olive oil
  • 3 tbsp. sweet chili sauce
  • 2 cloves garlic, minced
  • 2 tsp. freshly grated ginger
  • 2 tsp. toasted sesame oil crushed red pepper flakes
  • 1/2 tsp. crushed red pepper flakes
  • Kosher salt
  • Toasted sesame seeds, for garnish
  • Thinly sliced green onions, for garnish
  • Lime wedges, for serving

Directions

  1. Preheat grill to medium heat and place wooden skewers in water to soak. Alternate skewering pineapple and prawns until all are used, then place on a large baking sheet.
  2. In a medium bowl, combine olive oil, chili sauce, garlic, ginger, sesame oil, and red pepper flakes and season with salt.
  3. Whisk until combined and brush all over skewers.
  4. Place skewers on grill and cook, flipping once, until prawns are cooked through, 4 to 6 minutes total.
  5. Garnish with sesame seeds and green onions before serving.
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