Braaied Yellowtail on the rocks

Hi all and welcome to our inaugural edition of the Catch Cook Magazine.

After being at sea targeting Yellowtail at the 5 mile bank at Struisbaai, we decided to take the scenic route and braai at the wreck in Agulhas – the most Southern Tip of Africa.

To preserve the fish whilst on the boat, I put it on ice and put sea water in the hold which made a slurry, to keep the fishes core cold and make life easier on the cleaning process.

Lynton

Ingredients

  • 1 x Yellowtail
  • 1 x Block salted butter
  • Fresh lemons
  • Coarse black pepper
  • Salt
  • Roberston’s fish spice / (chicken spice in this case)
  • Fresh garlic

To my dismay the store had run out of fish spice so I was left in a dilemma as what to use as a backup spice. After making an ingenious decision I decided to go with the spicy Robertson’s chicken spice.

Lynton

Method

  1. After cleaning and butterfly cutting the yellowtail I washed it off with fresh water removing the excess blood and gall, once this was completed I lightly salted the fish with kosher salt and placed it in the fridge so that the meat could firm up.
  2. Once the fire had matured to a semi high heat, I cleaned the grid by rubbing an onion over the inside letting the flames burn the excess dirt away.
  3. I lay the fish skin side down while I spiced the flesh with coarse black pepper, spicy chicken spice and a drizzle of freshly squeezed lemon.
  4. The fish was first placed on the skin side on the fire, whilst I prepared the melted butter, garlic and fresh lemon juice.
  5. Once the skin started to cook I turned the fish over flesh side down for about five (5) minutes, then turned it over and based the flesh with the mixture of butter, garlic and lemon juice, once the sauce started to bubble in the stomach section the fish was swiftly turned around onto the burning coals.
  6. After another five (5) minutes of basting and turning the fish around so that the flesh side had colour and become crispy the braaied yellowtail was taken off the fire, the final outcome was that the fish was juicy and cooked to perfection.

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