WHEN LIFE GIVES YOU LEMONS, BRAAI FISH!

3 Sensational Recipes for your next Fish Braai

Lemon and Chilli Hake

Ingredients

• 1 x 300 g packet leeks, halved and blanched

• 1kg whole hake, filleted

• 2 lemons, sliced into rings

• 2 red chillies, sliced

• 2 cloves garlic, chopped

• 3 Tbsp. butter, melted

• sea salt and ground black pepper to taste

Place a moderately large sheet of tin foil on counter top and place the blanched leeks on top.

Lay the hake on top of the leeks, and season. Cover the fish with the lemon slices, chilli and garlic.

Brushing with melted butter. Wrap the hake firmly with the overlapping leeks. Seal the foil and throw it on the braai for 30 minutes or until cooked.

Stuffed Snoek

Ingredients

• 1 kg Snoek fish

• 2 Tbsp garlic and herb butter, melted

• 8 Tbsp raspberry jam

• 2 Tbsp Lemon Juice

• to taste garlic salt and pepper

• 1/2 punnet sliced button mushrooms

• 1 small red pepper sliced

• 1 small red onion sliced

• 3 sprigs spring onion sliced

• 4 large Jalapenos sliced (you may use chillies if you prefer)

• 100-150 grams grated cheddar cheese

Wash and dry snoek, trimming away any visible fins. Next, butterfly the fish. Prepare the vegetables and grate cheese. Brush inside of fish with melted garlic butter. And season with some garlic salt and black pepper. Combine jam and lemon juice (Apricot is a popular choice if you prefer to steer away from the pomegranate and raspberry jam) Brush jam mix on both sides of fish then place skin side down onto a piece of foil (big enough to wrap fish when you are done with the stuffing) Layer one half of the butterflied fish with the sliced mushrooms then onion, red peppers, grated cheese, sliced jalapenos and sliced spring onion.

Cover filling with other half of fish and wrap with foil to keep it all together then put it onto braai grid. Place the parcel onto moderately hot coals and cook for about 20 minutes turning once half way.

After 20 minutes remove foil and braai over coals for a further 15 to 20 minutes turning occasionally until done. Use remaining jam mix to baste fish while braaing.

Dish and enjoy

Simple Stuffed Salmon

Ingredients

• 1 x 3.5–4kg whole Norwegian salmon, butterflied and deboned

• Seafood rub, to taste

• Sea salt and freshly ground black pepper

• 6 garlic cloves, crushed

• 6 Tbsp. butter

• 3-4 small onions, thinly sliced

• 1 green pepper, cored and sliced

• 1 yellow pepper, cored and sliced

• 200 g cherry tomatoes

• Fresh dill or oregano a handful

Place each half of the fish on three layers of tinfoil and season liberally inside and out. Rub each half with garlic and dot with the butter.

Layer both sides with the onions and peppers and tomatoes. Scatter with the dill or oregano.

Wrap both halves tightly in tinfoil. Cook over medium coals for 30 minutes, turning every 5 to 7 minutes.

Note: the salmon should still be pink inside.