- ½ cup butter
- 4 cloves garlic, chopped juice of 2 lemons
- 1 tot (2 tsp) chopped parsley
- 1 whole fresh fish, gutted, scaled and headless
- olive or sunflower oil
- salt and pepper
Ask your fishmonger to prepare your fish for you.
Braai temperature medium to hot coals
- Melt the butter and mix in the garlic, lemon juice and parsley. You will use this sauce to baste the fish.
- An ‘open’ fish has two sides, a flesh side and a skin side. Rub or paint the oil onto both sides and then grind salt and pepper onto the flesh side only.
- Place the fish in a hinged grid and braai it on medium to hot coals, flesh-side down, for about 3 to 4 minutes (or until the flesh gets a light golden colour).
- Now turn the grid over and braai the fish skin-side down until done. Total time should be between 14 and 20 minutes, depending on the size of the fish, the height of grid and the heat of the fire. Baste throughout with your sauce. Although you should try to keep it to a minimum, don’t worry if the skin side burns slightly – you won’t eat it.
- The fish is ready when it has turned white and if it comes away from the bones easily when you try to loosen it or if it flakes when you insert a fork into it.
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