Page 14 - Blue Valley Issue 4 2020 print.pdf

LIFESTYLE

CELEBRATE OUR RAINBOW HERITAGE

AROUND THE BRAAI

TASTY FISH BRAAI

ational Braai Day is on the 24th of September. It’s a day of celebration, paying tribute to our great country and its
unique national pastime. Get your family and friends over for the traditional braai to round off a perfect weekend.
NIf you’re mainly one for boerewors, chops and steak, we’ve included a fish braai recipe, for you to add some variety.

Method

• Melt the butter in a saucepan and add garlic. Lay two layers
Ingredients of foil on a flat surface. Rub some of the garlic butter on
the foil and place the fish skin down. Roll the sides of the
(Serves 6)
foil upwards to prevent any of the liquids from running out.
• Coat the top of the fish with the rest of the garlic butter.
• 1kg fillet of Dorado or Yellowtail • Slice the tomato and one lemon into thin slices. Arrange
(perhaps you caught some on your latest the slices on top of the fillet of fish.
fishing trip?) • Coat the fish with the juice of one lemon and ½ a cup of
• 2 lemons water. Sprinkle the chopped chives, salt and black pepper
• 1 tomato to taste.
• ½ red onion • Close up the foil and place the fish parcel onto a braai grid.
• crushed black pepper Cook over coals of medium heat.
• coarse salt • If you choose, you can cover the foil parcel with another
• 3Tbs butter piece of foil. This will allow the fish to steam. Before doing
• 25g chopped chives this, though, make sure that you know how long the fish
• 2 cloves garlic (crushed) must cook before opening. (When opening, be careful, as
• heavy duty foil
the escaping steam could burn you).
• The cooking time could vary due to the thickness of the
fish. If you touch the fish and the flakes separate easily, it’s
cooked! BV

12 • Issue 4 2020 • BLUE VALLEY NEWS