Butterflied Fish with Red Hot Marinade
Four ingredients and an expert braaier is all you need. Serve with our Mushroom Bread and Best Summer Salad with Chickpeas.
- Serves: 6
- Recipe Category: Fish seafood
- Products in this recipe:
You Will Need:
Method:
Butterfly the fish.
Slash the skin in a diamond pattern to prevent it from curling during cooking.
Season and oil the fish and leave it in the fridge to firm for 1 - 2 hours.
Using a pastry brush, baste both sides of the fish with a generous amount of Peri-Peri Marinade.
Clamp the fish in a braai grid and cook on the fleshy side first for about 6 minutes, until nicely browned.
Then turn and cook on the skin side for 7 - 10 minutes, until cooked through.
Test with a fork in the thickest part, the flesh should be white and just beginning to flake.
Two turns of the grid are quite enough.
Brush with Marinade for a final finish.
Serve with Mushroom Bread and our Best Summer Salad with Chickpeas.
Butterflied Fish with Red Hot Marinade
Four ingredients and an expert braaier is all you need. Serve with our Mushroom Bread and Best Summer Salad with Chickpeas.
- Serves: 6
- Recipe Category: Fish seafood
- Products in this recipe:
You Will Need:
Method:
Butterfly the fish.
Slash the skin in a diamond pattern to prevent it from curling during cooking.
Season and oil the fish and leave it in the fridge to firm for 1 - 2 hours.
Using a pastry brush, baste both sides of the fish with a generous amount of Peri-Peri Marinade.
Clamp the fish in a braai grid and cook on the fleshy side first for about 6 minutes, until nicely browned.
Then turn and cook on the skin side for 7 - 10 minutes, until cooked through.
Test with a fork in the thickest part, the flesh should be white and just beginning to flake.
Two turns of the grid are quite enough.
Brush with Marinade for a final finish.
Serve with Mushroom Bread and our Best Summer Salad with Chickpeas.