Fish Braai

On a day like today it's wonderful to be able to get outside in the sunshine and enjoy some time in the garden around the braai. As it's Good Friday, tradition holds that we should eat fish, which is becoming ever more popular to cook over the coals. Many different fish can be done on the braai - or barbecue. The results are juicy, tender and really delicious, but be careful not to overcook fish; it cooks quickly and continues cooking for a short while after taking off the fire. Fish should be handled gently, cooked till translucent and flaking easily when tested with a fork. It's also a good idea to oil the grid before putting the fish on it and to turn the fish with a large oiled spatula. If the fish breaks up easily when cooked, wrap it in tin foil to cook - this makes it easier to turn over as well.

When purchasing fish, look for clear, bulging eyes, shiny elastic skin and clear red gills. The fish should have a clean, fresh smell. The best fish to do on the braai are whole fish. Ask your fishmonger to butterfly it - that is too remove the bones - fish are easier to cook and serve with no bones. You can remove the head, or leave it on; it's your choice.

Char-Baked Whole Fish


Ingredients:
1 x 2kg whole fish - black bream, trout, mackerel, bass, pollack, whiting and red or grey mullet
45ml coriander, basil or mint
1 large onion
3 cloves garlic
10ml curry powder
2ml cumin seeds, crushed
5ml paprika
sea salt and freshly ground black pepper to season
45-50ml lemon juice
60ml olive oil

Method:
Cut slashes in the sides of the fish through the skin. Season on the inside and over the skin.
Using a mini blender, blend the coriander, onion and garlic to form a paste. Add this paste to the remaining ingredients and combine well.
Rub this mixture onto both sides of the fish, making sure you get some into the slashes made through the skin. Allow to marinade for about an hour.
Place the fish directly on the braai grid over medium coals. Cover and cook for about 45 minutes, turning half way through the cooking time.

Herbed Fish Steaks

Ingredients:
4 fish steaks - cod, tuna or other large firm fish
45ml olive oil
10ml dried thyme
5ml fresh dill, chopped
10ml fresh parsley, chopped
sea salt and freshly ground black pepper to season
30ml butter, melted

Method:
Rub the fish with the olive oil, then sprinkle evenly on both sides with the herbs. Allow to marinate for about 30 minutes.
Sprinkle the fish with sea salt and cook over medium coals for about 3 minutes. Tunr the fish and cook for another 3-4 minutes.
Brush with melted butter and season with freshly ground black pepper just before serving.