Tag: fish braai

For more similar awesome prawn braai recipes and prawn braai marinades click here! more recipes…

fish braai ideas – this works best with snoek !

Ingredients

• snoek or any other fillet of fish can be use
• salt
• pepper
• ½ cup of lemon juice
• juice of 1 fresh orange
• 2 tablespoons garlic
• 100 g of butter
• 1 onion, cut into rings
• 3 green chillies, finely chopped
• about ½ chopped lemon
• few drops of olive oil

Directions

• Lay a big enough piece of strong foil on the table, big enough to cover the fish, or use two layers.
• Put the fish on the foil.
• Rub in the salt, pepper, garlic, butter, lemon juice and orange juice into the fish both sides.
• Layer the onion rings and lemon slices on top of the fish. Put a few drops of olive oil. (about 1 tablespoon)
• Seal the foil properly.
• Braai each side for 25 min on a simmering flame, no open flame!

For more similar awesome prawn braai recipes and prawn braai marinades click here! more recipes…

fish braai ideas – this works best with snoek !

Ingredients

• 4 garlic cloves, finely chopped
• ½ cup fresh parsley, chopped
• ½ cup fresh thyme, chopped
• ½ cup fresh oregano, chopped
• 2 lemons, zested and juiced
• 1/3 cup olive oil
• 4 Tbs soy sauce
• Pinch of chilli
• 2 Tbs honey
• Black pepper
• ½ snoek, butterflied

Directions

1. In a bowl, mix together the garlic, parsley, thyme, oregano, lemon zest, juice, olive oil, soy sauce, chili and honey.
2. Season the snoek with black pepper then pour half of the marinade over the fish.
3. Place the fish onto a hot braai and braai on both sides for about 15 minutes, basting continuously. Serve the fish alongside a fresh green salad.

For more similar awesome Snoek Fish Braai braai recipes and fish braai marinades click here! more recipes…

fish braai ideas

Ingredients

• 1/4 cup chopped cilantro
• 2 tablespoons minced fresh ginger
• 2 scallions, finely chopped
• 1 garlic clove, minced
• 1 teaspoon Asian sesame oil
• 1 tablespoon canola oil, plus more for rubbing

Directions

1. Chop all of the ingredients except the oil together with a large pinch of salt. Transfer the paste to a small bowl and stir in the oil.
2. Make 5 parallel 3-inch-long slashes on each side of the snapper, slicing almost through to the bone.
3. Lightly season the fish with salt and fill the slashes with the paste. Rub the fish all over with canola oil.
4. Light a grill and oil a grill basket that’s large enough to hold the fish.
5. Set the fish in the basket and grill over moderate heat, turning once, until the flesh just flakes with a fork, about 20 minutes.
6. Carefully remove the fish from the basket and transfer to a platter. Using 2 forks, lift the fillets off the bones and serve.

For more similar awesome Snoek Fish Braai braai recipes and fish braai marinades click here! more recipes…

fish braai ideas

Ingredients

• 2 200g swordfish steaks (about 1-inch thick)
• 2 tbsp. extra-virgin olive oil, divided
• 1/2 tsp. kosher salt, divided
• 1/2 tsp. freshly ground black pepper, divided
• 6 shallots, peeled and halved
• 6 radishes, halved
• 3 tbsp. unsalted butter
• 1 tbsp. sesame seeds
• 1/3 c. blanched unsalted hazelnuts, lightly crushed
• 2 tbsp. shiro miso
• 1 tbsp. maple syrup
• 1 tsp. toasted sesame oil
• 1 clove garlic, grated

Directions

1. Preheat braai to high heat. Season swordfish steaks with 1 tbsp. olive oil and 1/4 tsp. each salt and black pepper. Grill until golden brown on both sides and fairly firm to the touch, 8 to 10 minutes total. Transfer to serving platter. 
2. In a large bowl, toss shallots and radishes with 1 tbsp. olive oil and 1/4 tsp. each salt and black pepper. Grill, cut-side down until lightly charred and tender, 6 to 8 minutes. Transfer to serving platter. 
3. Make sauce: Heat a small saucepan over medium high heat (or place it right on outdoor grill).
4. Add butter, sesame seeds, and hazelnuts. Stir often until nuts are a deep golden brown, about 10 minutes. Remove from heat and stir in miso, maple syrup, sesame oil, garlic, and 2 tbsp. water. Spoon all over swordfish and veg to serve.

For more similar awesome Snoek Fish Braai braai recipes and fish braai marinades click here! more recipes…

Ingredients

FOR THE ASIAN SPICY GLAZE

• 4 tbsp. hoisin sauce
• 2 tbsp. rice vinegar
• 2 tbsp. low-sodium soy sauce
• 2 tbsp. mirin
• 1/2 tsp. garlic chili paste
• 1 tbsp. minced fresh ginger
• Zest and juice of 1/2 a lime
• 1/2 tsp.  garlic powder
• Vegetable oil, for brushing
• 4 (4-oz.) skin-on salmon fillets
• Thinly sliced green onions, for garnish
• Sesame seeds, for garnish

Directions

1. In a large bowl, whisk together hoisin sauce, rice vinegar, soy sauce, mirin, garlic chili paste, ginger, lime juice and zest, and garlic powder.
2. Preheat grill on high and brush with oil. Place salmon fillets directly on grill, skin side down, and cook, 5  minutes.
3. Using a heavy-duty spatula, carefully flip salmon and brush with barbecue sauce. 
4. Cook another 2 to 3 minutes or until cooked through.  
5. Top salmon with more glaze, green onions, and sesame seeds to serve.

For more similar awesome Snoek Fish Braai braai recipes and fish braai marinades click here! more recipes…

Ingredients

• 4 servings
• 1 (5-lb.) or 2 (2 1/2-lb.) head-on whole fish (such as red snapper or black sea bass), cleaned
• Kosher salt
• 1/3 cup chaat masala, vadouvan, or tandoori spice
• 1/3 cup vegetable oil, plus more for grill
• 1 ripe but firm mango, peeled, cut into irregular 1 1/2″ pieces
• 1 small red onion, thinly sliced, rinsed
• 1 bunch cilantro, coarsely chopped (leaves and stems)
• 3 Tbsp. fresh lime juice
• Extra-virgin olive oil (for drizzling)
• Lime wedges (for serving)

Directions

1. Place fish on a cutting board and pat dry thoroughly with paper towels. With a sharp knife, make slashes crosswise on a diagonal along the body every 2″ on both sides, cutting all the way down to the bones. Season fish generously inside and out with salt. Coat fish with spice mix, packing on more if needed (it should cover the entire fish, head to tail). Let sit at room temperature 20 minutes.

2. Meanwhile, prepare a grill for medium-high heat. Clean and oil grate.

3. Drizzle both sides of fish with remaining 1/3 cup vegetable oil to coat. Grill fish undisturbed, 10 minutes. Lift up slightly from one edge to see if skin is puffed and lightly charred and easily releases from grate. If not quite ready, leave alone for another minute or so and try again. Once it is ready, gently slide 2 large metal spatulas underneath and turn over. Grill fish until the other side is lightly charred and skin is puffed, 8–12 minutes, depending on the size of the fish. Transfer to a platter.

4. Toss mango, onion, cilantro, lime juice, and a big pinch of salt in a medium bowl. Drizzle with a bit of olive oil and toss again to coat. Scatter mango salad over fish and serve with lime wedges for squeezing over.