- 4 (170g) fish fillets with skin on, such as dorado
- 2 tsp each dried origanum and chilli powder
- 3⁄4 tsp ground cumin
- 1 1⁄2 tsp coarse salt
- 3 tbsp olive oil
- 3 tbsp coarsely chopped fresh coriander
- 1 lime, halved
1. Place fish fillets in a dish just large enough to hold them in a single layer. Stir origanum, chilli powder, cumin and salt together in a small bowl; mix in olive oil and coriander. Rub spice mixture over fish. If not braaiing immediately, cover fish and refrigerate for up to 2 hours.
2. Lightly oil a clean braai grid. The coals are ready when you can hold your hand 10cm above the grid for 2 to 3 seconds. Or if you’re grilling, heat a flat grill to high heat.
3. Braai fish skin-side down, without turning, until skin can be easily pried from the grid with a spatula (about 3 minutes). Flip fish and cook until it flakes slightly when pressed and is opaque in the centre (3 to 4 minutes more).
4. Transfer to a plate and squeeze half a lime over all fillets. Cut remaining lime half into wedges and serve one with each portion.
EACH SERVING About 1 140kJ, 14g fat, 33g protein, 2g carbohydrate.