Be master of surf and turf this summer with this fail-proof fish braai recipe

Whole Yellowtail on the Braai
(Makes 4-6 servings)


1 whole yellowtail
2 lemons
1ó tbsp unsalted butter
Salt and freshly ground
black pepper


1/ Butterfly Effect
Ask your fishmonger to gut and scale the fish before you bring it home. Wash thoroughly inside and out and pat dry with kitchen paper. Butterfly the fish and score the flesh a few times in diagonals across the fillets. Brush the butter over the entire outside surface of the fish and season liberally with salt and pepper. This will help the skin to brown and crisp. Stuff the cavity of the fish with sliced lemons and fresh herbs. Place it skin-side down on a foiled grid.
2/ Chill the Grill
Light the coals at least 30 minutes before the grilling starts. You’ll know they’re ready when you can hold your hand open at grid height and count to ten without burning. The biggest challenge on an open braai is the fish sticking to the grid. Most of the grilling can happen from underneath, through foil and skin. You can cook your fish two-thirds of the way through from the bottom.
3/ Foil on the Double
Lay foil over the braai grid and place the fish and lemons on top; cook for about 15 minutes. To prevent precious juices and marinade from pouring off the fish onto the coals, cover the second half of the grid with foil, too. Now close the grid, flip the fish and braai the fleshy side for just a few minutes.
4/ Raw Deal
To check that the fish is cooked, take the thickest part and try to pull the meat away from the bone. If it gives way easily, it’s cooked. The skin should be browned and crispy. Don’t worry if the thickest bits look raw in the middle when you take them off; the fish will continue to cook in the residual heat. Spoon over the rest of the buttery juices from the foil and serve.