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‘This is by far my favourite fish braai recipe as it is tried and trusted, impressive and virtually flop proof. It is also incredibly versatile.’ Kayo McGregor, winner of the Men’s Health Masterclass.
Yellowtail (or any other firm, gamey, seasonal fish)
Yellowtail – ideally filleted and butterflied – place the fish on a large sheet of foil (big enough to enclose as a parcel).
Take your fish, rub a decent coat of olive oil on to keep it moist.
Spread generous layer of basil pesto on both sides.
In any order, add generous quantities of Red Onion rings, crumbled Feta, Cherry Tomatoes and grinds of Black Pepper, to the ONE half of the fish.
Now, as the fish is butterflied, fold the half just coated with Pesto over the filled side and proceed to make your parcel.
Throw on a grid just above the coals and let it braai for 15 mins on the first half, and 10-15 on the second half before checking on the parcel by opening it.
Once folded open, roll back the foil, and open the fish to allow some of the smokey flavours synonymous with braaing to enter the mix!
The beauty of this dish is not only the flavours, but the colours and aroma too. And it is always juicy as the cherry tomatoes pop in your mouth.
I have made this dish for four, but also 20 people for a birthday dinner.
I would normally accompany this dish with steamed basmati rice, or foil braaied sweet potatoe and a simple salad (as there is a lot in the fish already).