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Braaied Fish
South African Grilled Fish
A classic South African dish featuring a whole fish, butterflied and grilled over an open flame (braai). This recipe enhances the natural flavor of the fish with a simple lemon-butter baste and fresh herbs.
đ§ Ingredienser
- 1 large (approx. 1.5-2 kg / 3-4 lbs) Whole fish (e.g., snapper, sea bass, bream)(Ensure it's scaled and gutted. Ask your fishmonger to butterfly it for you if you're not comfortable doing it yourself.)
- 2 Lemons(1 for juice, 1 for slicing and serving.)
- 100g (approx. 7 tablespoons) Unsalted butter(Room temperature for easier mixing.)
- 1/2 cup, finely chopped Fresh herbs (e.g., parsley, thyme, rosemary, chives)(A mix is nice, or use your favorite.)
- to taste Salt
- freshly ground, to taste Black pepper
- 1-2 tablespoons Olive oil(For greasing the braai grid.)
đšâđł Instruktioner
- 1
Prepare the fish: Rinse the butterflied fish inside and out under cold water and pat it thoroughly dry with paper towels. This helps achieve a crispier skin. Make a few shallow diagonal cuts on both sides of the thickest part of the fish (about 1-2 cm deep). Season the cavity and the cuts generously with salt and freshly ground black pepper.
â±ïž 10 minutes - 2
Make the lemon butter baste: In a small bowl, combine the softened butter, the juice of 1 lemon, and the finely chopped fresh herbs. Mix well until smooth. Season lightly with salt and pepper.
â±ïž 5 minutes - 3
Prepare the braai: Preheat your braai (grill) to medium-high heat. Aim for a temperature where you can hold your hand about 10 cm (4 inches) above the grid for only 3-4 seconds. If using charcoal, you want glowing embers with no active flames. Clean the braai grid thoroughly and grease it generously with olive oil to prevent the fish from sticking.
- 4
Grill the fish: Place the butterflied fish, skin-side down first, onto the hot, greased braai grid. Grill for approximately 7-12 minutes per side, depending on the thickness of the fish and the heat of your braai. The fish is cooked when the flesh is opaque and flakes easily with a fork. You'll see the skin become golden brown and slightly charred in places.
â±ïž 15-25 minutes - 5
Baste and finish: During the last 5-10 minutes of cooking, generously brush the fish with the prepared lemon-butter mixture on both sides. This adds moisture and flavor. Ensure the fish is cooked through but not dry.
â±ïž 5-10 minutes (included in cook time) - 6
Serve: Carefully remove the fish from the braai using a wide spatula or fish slice. Serve immediately, garnished with lemon wedges and extra fresh herbs if desired.
â±ïž 2 minutes
đĄ Proffstips
- âDon't overcook the fish; it will become dry and tough. Aim for moist, flaky flesh.
- âBasting frequently during the last half of cooking infuses flavor and keeps the fish moist.
- âUsing the freshest fish possible will yield the best results. Look for clear eyes and firm flesh.
- âIf your braai is very hot, you can cook the fish slightly further away from the coals/heat source.
- âEnsure the braai grid is well-oiled to prevent the delicate fish skin from sticking.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Add a pinch of chili flakes or a dash of peri-peri sauce to the lemon butter for a spicy kick.
- Mix minced garlic (1-2 cloves) into the lemon butter for a garlicky flavor.
- Stuff the cavity with thin slices of lemon and extra herbs before grilling.