» fish braai recipes

Oregon Cedar Plank Salmon Recipe with Maple Glaze | Michael Garnero

Murray (Staff) — Wed, 06 Nov 2013 14:00:00 +0000

A Salmon Recipe cooked with cedar planks with a maple glaze.

Here is a very new way for you to cook salmon, on a board of cedar wood in the oven. Just the thought of it makes my nostrils twitch trying to pick up the scent.

You can also use the planks for cooing fish or meat on a braai, just use an indirect method of cooking.

If you can’t get hold of cedar you can use oak or any other option you can find. One that has been used to age wine in would be very handy.

If you cannot find any planks the maple glaze will still come in very handy.

Cedar Plank Salmon Recipe | Michael Garnero

Serving: 4 | Prep: 15 min | Cooking: 50 min

Ingredients:

Salmon Fillet	4
Maple Syrup	1/2	cup
Chopped Ginger	3	tablespoons
Lemon Juice	75	ml
Soya Sauce	20	ml
Garlic Clove	1
Cedar Plank
Spring Onions

Method:

1 . Pour the maple syrup into a pan
2 . Add the chopped ginger, lemon juice, soya sauce and chopped garlic cloves.
3 . Reduce for 20 min on low heat, simmer
4 . Put your cedar board in the oven for 15 minutes with some oil spread over it to toast.
5 . Slice the spring onions diagonally

Cooking:
1 . Sprinkle the spring onions on the toasted cedar board and place the salmon on top, skin side down
2 . Brush the glaze onto the surface of the salmon
3 . Pop into the centre of the oven an cook for 30 min at 180C

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Oregon Cedar Plank Salmon Recipe with Maple Glaze | Michael Garnero first appeared first on Gourmet Guys

Crispy Rainbow Trout Recipe with Crab Mash Potatoes

Murray (Staff) — Thu, 26 Sep 2013 09:15:32 +0000

This Rainbow Trout Recipe with Crab Mash Potatoes is as per Gordon Ramsay’s Crispy Salmon Recipe.

Salmon is not on the SASSI Green List and as such we recommend substituting the Salmon with Rainbow Trout.

This recipe will work well on braai day too so give it a go.

More: Trout Recipes | SASSI Green List Recipes | Gordon Ramsay Recipes

Crispy Rainbow Trout Recipe with Crab Mash | Gordon Ramsay

Serving: 4 | Prep: 20 min | Cooking: 6 min

Ingredients:

For the Trout
Trout Fillets	4		skin on
Olive Oil
Salt
Basil/Thyme	a	small handfull	chopped
For the Crab Mash
New Potatoes	8	par boiled	and peeled
Olive Oil
Spring Onions	2	chopped
Salt & Pepper
Vinaigrette	a	drizzle
Coriander	1/4	cup
Crab Meat	200	g
For the Vinaigrette
Olive Oil	3.5	tablespoons
Lemon Juice	1	tablespoon
Salt & Pepper
Water	1	teaspoon

Method:

For the Crab Mash
1 . Pour a little oil in a pan
2 . Add the peeled & par boiled potatoes and heat them up
3 . Remove and crush gently with a fork to absorb the olive oil
4 . Chop and add the spring onions
5 . Add the crab meat
6 . Mix it all together
7 . Drizzle with a basic vinaigrette (mix the vinaigrette ingredients together)
8 . Add some freshly chopped coriander
9 . Mix together

For the Crispy Trout
1 . Roll the trout fillets up and score/slice into the meat through the skin
2 . Season with salt & pepper and stuff with fresh thyme or basil
3 . Heat the oil and when it begins to smoke, add the salmon
4 . Leave and turn once

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Crispy Rainbow Trout Recipe with Crab Mash Potatoes first appeared first on Gourmet Guys

Snoek Braai Recipe with Apricot Basting

Murray (Staff) — Thu, 05 Sep 2013 11:30:33 +0000

A Snoek Recipe with a traditional Apricot Basting.

Snoek is practically a staple in the Western Cape where commercial snoek fishermen head out to sea on a regular basis as they earn their living.

This is a very easy Snoek Braai Recipe to make with a simple apricot basting sauce.

More: Snoek Braai Recipes | Fish Braai Recipes | Braai Cooking Tips

Snoek with Apricot Basting Sauce Recipe | Fish Braai

Serving: 2-4 | Prep: 10 min | Cooking: 10 min

Ingredients:

Snoek	1	whole	butterflied
Apricot Jam	1/2	cup
Lemons	2		juice of 1
Onion	1		chopped
Butter	50	g
Oil	2	tablespoons
Thyme	2	tablespoons
Dry Chilli Flakes	1	teaspoon
Garlic	1	teaspoon	crushed

Method:

1 . Heat up the butter
2 . Saute the onion and thyme until soft and translucent
3 . Add the garlic, chilli flakes, apricot jam and lemon juice (1)
4 . Cook for 2 more minutes on a low heat
5 . Baste the butterflied snoek with the apricot basting sauce
6 . Braai for 2 minutes, turn and baste
7 . Repeat every couple minutes until the snoek is cooked through

Serve with a salad and lemon wedges.

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Snoek Braai Recipe with Apricot Basting first appeared first on Gourmet Guys

A Crispy Skin Salmon Recipe | Curtis Stone

Baz (Staff) — Wed, 28 Aug 2013 09:30:00 +0000

Curtis Stone shares a chef secret on how to make that perfectly, crispy salmon steak skin.

No need to complicate the fish, use subtle flavours of butter, a hint of lemon and a few sage leaves to compliment the delicate taste of the salmon. You can also cook the salmon on the braai or barbecue.

Best served with a fresh green salad and a bottle of bubbles.

Crsipy Skin Salmon Recipe | Curtis Stone

Serving: 2 | Prep: 5 min | Cooking: 10 min

Ingredients:

Salmon	2	fillets
Butter	1	knob
Olive Oil
Lemon	1
Fresh Sage Leaves	1	small bunch

Method:

1 . With a sharp knife and the skin facing upwards, pinch the steaks, and gentley cut & score the skin of the Salmon.
2 . Make sure your fish is bone dry, and pat with papper towel if need be.
3 . Lightly season both sides with salt.

Cooking:
1 . To make the perfect, crispy skin, you need to start with a COLD pan.
2 . You will need a good non-stick pan.
3 . Add a little Olive Oil.
4 . Add the Salmon, skin side down, and turn on the heat.
5 . Press and flatten the fish, swirling around to ensure there are no bubbles and the skin can brown evenly.
6 . After 1 and half minutes, remove pan from heat and carefully lift the fish with a spatular to see how the skin is browning.
7 . Return to the heat and cook for another 1 and a half minutes and look again.
8 . You may have to repeat again.
9 . Once crispy, gently turn the fish over.
10 . Add a knob of butter and cook the other side for 2 minutes.
11 . Remove fish and place on a paper towel.
12 . Leave butter and juices on the heat, add a little freshly squeezed Lemon Juice and a few Sage leaves.
13 . Cook for a few minutes.
14 . Plate your fish, laddle over the brown, buttery, sage and lemon jus.
15 . And serve.

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A Crispy Skin Salmon Recipe | Curtis Stone first appeared first on Gourmet Guys

Pineapple Glazed Sea Bass Recipe | Curtis Stone

Baz (Staff) — Wed, 12 Jun 2013 08:00:23 +0000

Curtis Stone adds some Southern Christmas cheer to this Pineapple Glazed Sea Bass Recipe.

The key to this recipe is the pineapple glaze along with the avocado & mango salad, it is such a refreshing use of the ingredients that it would find a grateful home on every lunch table it appears on during the summer.

Grilling those slightly under rip avocados is a brilliant idea and also supports the how to ripen avocado’s in 10 minutes video!

Sea Bass is on the SASSI Red List so please find another option. As Curtis is using Barramundi (which is of the same family, Sea Bass) we have kept the recipe as per the original. You could use practically any white fish for this.

This recipe would also work well on the braai or barbecue, basting the fish with the pineapple glaze as you go.

Pineapple Glazed Sea Bass Recipe | Curtis Stone

Serving: 8 | Prep: 120 hours | Cooking: 60 hours

Ingredients:

Fresh Fish Fillets	8
For the Glaze	100	g
Pineapple	1/2
Brown Sugar	1/2	cup
Soy Sauce	1	tablespoon
Lime	1		juice
For the Salad
1/2 Red Onion, thinly sliced	1/2		sliced
Red Wine Vinegar	1	tablespoon
Salt	1/4	teaspoon
Avocados	2		quartered
Mango	1		wedges
Lettuce
Spring Onions	2		angular slice
For the Vinagrette
Limes	3		juiced
Brown Sugar	1	tablespoon
Soy Sauce	1	tablespoon
Olive Oil	1/3	cup	Extra Virgin

Method:

1 . Marinade the red onions in the red wine vinegar with a ¼ teaspoon of salt for 30 minutes.

For the Pineapple Glaze
1 . Peel the pineapple half and blitz in a food processor
2 . Pour into a sauce pan over medium heat
3 . Add the brown sugar and soy
4 . Cook until the sugar has dissolved stirring continuously.
5 . Pour in the lime juice, stir a little more and remove from the heat.

For the Vinagrette
1 . Mix together the lime juice, sugar and soy.
2 . While whisking slowly add the olive oil

For the Avocado
1 . Preheat a griddle pan on a medium- high heat.
2 . Slice the avocados into wedges and sprinkle with a little salt and olive oil
3 . Grill the avocado side down for 1-2 minutes than turn to do the other side for 1-2 minutes
4 . Allow to cool

For the Fish
1 . Preheat the oven to 200°C
2 . Place the fish fillets on a baking tray, covered with foil and a little oil
3 . Spoon the glaze over the fish fillets
4 . Bake in the oven for approximately 10 minutes
5 . Serve with the avocado & mango salad
6 . Drizzle with the vinaigrette and red onion pickle

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Pineapple Glazed Sea Bass Recipe | Curtis Stone first appeared first on Gourmet Guys

Congolese Liboke de Poisson Recipe (Maboke) | Zola Nene

Dexter (Staff) — Thu, 06 Jun 2013 09:30:49 +0000

Zola Nene tried her hand as South Africanising the Congolese dish Liboke de Poisson with great success.

The team down at the Expresso Show are using Yellowtail for this fish braai but as usual use your locally available green listed white fish.

Liboke de Poisson (Maboke) | Fish Braai Recipe | Zola Nene

Serving: 4 | Prep: 10 min | Cooking: 20 min

Ingredients:

Banana leaves	2		centre rib removed
Yellow tail	2	fillets
Onion	1		chopped
Lemons	2		juiced
Cayenne pepper	1	teaspoon
Tomato	1		chopped
Fresh Coriander	a	handful	chopped
Coconut cream	4	tablespoon
Salt
Pepper

Method:

1 . Mix the onion, lemon juice and cayenne pepper together in a bowl
2 . Rub the mixture onto the Yellowtail or whichever white fish you are using
3 . Heat up the banana leaves over an open flame or grill
4 . Place the fish onto the banana leaves, add the the tomato, coriander and pour over the coconut cream
5 . Fold over to encase, tie with string
6 . Cook on a braai or in the oven
7 . Cook for 7 minutes, turn and cook a little while longer.

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Congolese Liboke de Poisson Recipe (Maboke) | Zola Nene first appeared first on Gourmet Guys

Pan Roasted Trout Recipe with Prickly Pear Salsa | Jonno Proudfoot

Dexter (Staff) — Fri, 29 Mar 2013 07:00:40 +0000

A Pan Roasted Rainbow Trout Recipe with a Prickly Pear Salsa by Jonno Proudfoot.

This is a World Water Day recipe and interestingly enough Prickly Pears are very water efficient requiring little or no irrigation.

If you do not have Prickly Pears available locally you can substitute with watermelon or guava.

This recipe need not be cooked exclusively in a pan, it is perfect for a braai day too!

More: Trout Recipes | Fish Recipes | SASSI Green List Recipes

Pan Roasted Trout Recipe with Prickly Pear Salsa | Jonno Proudfoot

Serving: 2 | Prep: 15 min | Cooking: 8 min

Ingredients:

Rainbow Trout	2	fillets
Watercress
Salt & Pepper
For the Salsa
Prickly Pears	4		peeled
Spring Onions	2		chopped
Cucumber	1/4		diced
Red Pepper	1/2		de-seeded & chopped
Green Chilli	1/2		de-seeded & chopped
For the Basil & Coriander Lime Juice
Lime	1		juice
Basil	15	g	chopped
Coriander	15	g	chopped

Method:

1 . Mix the salsa ingredients together in a bowl
2 . Mix the chopped basil and coriander with the lime juice
3 . Then mix the lime juice with the salsa

For the trout
1 . Heat up some oil in a pan
2 . Season the Rainbow Trout with salt & pepper
3 . Cook the trout, skin side down
4 . When the colour change reaches 2/3rds turn and cook for a minute more
7 . Plate the trout on top of the watercress and drizzle with salsa.

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Pan Roasted Trout Recipe with Prickly Pear Salsa | Jonno Proudfoot first appeared first on Gourmet Guys

Yellowtail Braai Recipe with Preserved Lemon, Mint & Puy Lentil Salsa

Andrew Lieber (Ed) — Thu, 31 Jan 2013 09:17:05 +0000

A classy Yellowtail Fish Braai recipe with Preserved Lemon, Mint and Puy Lentil Salsa to brighten up everyone’s day.

This recipe includes how to make preserved lemons but you will need to make them well in advance as the process takes about 6 weeks.

We recommend line caught Yellowtail for this recipe as per the SASSI Green List.

More: Yellowtail Recipes | Fish Braai Recipes | SASSI Green List Recipes | Yellowtail Knowledge Base

Yellowtail Braai Recipe with Preserved Lemon, Mint & Puy Lentil Salsa | Fish Braai | SASSI

Serving: 6 | Prep: 20 min | Cooking: 60 min

Ingredients:

Yellowtail (Line Caught)	6	fillets	180g
Extra Virgin Olive Oil	125	ml
Green Puy Lentils	250	ml
Garlic	1
Red Chilli	1
Red Pepper	1
Red Onion	½
Cucumber	½
Preserved Lemon	1
Pitted Green Olives	125
Lemon	1		juice
Mint	60	g
Rocket	120	g
Salt & Pepper
For the Preserved Lemons:
Lemons	6
Lemon Juice	125
Salt	250

Method:

1 . Put the lentils in a saucepan with the bulb of garlic and the red chilli and cover with water.
2 . Simmer the lentils for approximately 40 minutes until soft.
3 . Remove the pan from the heat and leave the lentils to cool in their cooking liquid.
4 . Chop the red pepper, red onion, cucumber and olives into a neat dice, roughly the same size as the lentils.
5 . Remove the rind of the preserved lemon and dice.
6 . Drain the lentils, remove the garlic and chilli and add all of the chopped vegetables together with the lemon juice and the rest of the olive oil.
7 . Roughly chop the mint and add to the salad then season with salt and pepper.
8 . Brush the fillets with olive oil and season with salt and pepper.
9 . Cook fillets side down on a braai grid over a hot fire or in a searing hot skillet.
10 . Cook the fish for a couple of minutes on each side and then remove from the heat.
11 . Place the rocket in the middle of the plate, put a piece of fish on top of the rocket and spoon the salsa liberally over the fish.
12 . Garnish with a hefty drizzle of extra virgin olive oil.

For the Preserved Lemons:
1 . Cut the lemons as if to quarter them but don’t cut through the base so the quarters remain intact at the bottom.
2 . Fill the lemons with the salt and place them in a glass jar.
3 . Pour in the lemon juice and seal the jar.
4 . Turn the lemons occasionally so that they are all evenly submerged in the brine.
5 . Keep the lemons in the fridge for six weeks before they are ready to use.
6 . When they are ready cut away everything expect the rind.
7 . This is the only part that is usable as the flesh and pith will be too salty.
8 . This rind when diced or cut into strips gives a fantastic zing to salsas and dip as well as a subtly seasoning when added to soups and stews.

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Yellowtail Braai Recipe with Preserved Lemon, Mint & Puy Lentil Salsa first appeared first on Gourmet Guys

Grilled Sardines Recipe with Peas, Pancetta, Potatoes & Mustard Dressing

Andrew Lieber (Ed) — Wed, 30 Jan 2013 11:29:40 +0000

A perfect Sardines Recipe in the kitchen or on the braai.

Sardines are a great fish to cook, especially on a braai as a starter or a main.

More: Sardine Recipes | Fish Braai Recipes | SASSI Green List Recipes | Sardine Knowledge Base

Grilled Sardines Recipe with Peas, Pancetta, Potatoes & Mustard Dressing | Fish Braai | SASSI

Serving: 6 | Prep: 15 min | Cooking: 25 min

Ingredients:

Sardines	12		gutted
New Potatoes	600	g
Fresh Peas	240	g
Pancetta	200	g
For the Mustard Dressing:
Egg Yolks	2
Dijon Mustard	4	tablespoons
Orange Juice	2	tablespoons
Vegetable Oil	300	ml
Sugar	1	tablespoon

Method:

For the Mustard Dressing:
1 . Combine the egg yolk with mustard in a bowl.
2 . Slowly whisk in a thin stream of the oil until the mixture begins to emulsify.
3 . Add the orange juice and sugar and then rest of the oil.
4 . Thin out to a pouring consistency with more orange juice if necessary.
5 . Season the dressing with salt & pepper.

For the Peas, Potatoes and Pancetta
1 . Cook the new potatoes in salted water until tender, remove from the water and keep to one side.
2 . Blanche and refresh the peas.
3 . Sauté the pancetta in frying pan until it begins to crisp.
4 . Cut the cooked potatoes in half and add to the pan.
5 . When the potatoes begin to colour add the peas and remove from the heat and keep warm.

For the Sardines:
1 . Brush the sardines with olive oil and season with salt and pepper.
2 . Place on a hot grill and cook on each side for no more than 5 min.
3 . Spoon the peas, potatoes and pancetta on a plate; arrange the sardines on top of the peas.
4 . Drizzle liberally with mustard dressing and garnish with the chopped chives.

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Grilled Sardines Recipe with Peas, Pancetta, Potatoes & Mustard Dressing first appeared first on Gourmet Guys

Seared Tuna Steak Braai Recipe with Fennel | Aubrey Ngcungama

Baz (Staff) — Thu, 10 Jan 2013 08:58:10 +0000

What would a special occasion be without Aubrey, this time with his Seared Tuna Steak Braai Recipe.

It’s light, quick and easy to make in the kitchen or on the braai.

More: Fish Recipes | Fish Braai Recipes | Aubrey Ngcungama Recipes

Seared Tuna Steak Braai Recipe with Fennel | Aubrey Ngcungama

Serving: 4 | Prep: 10 min | Cooking: 5 min

Ingredients:

Tuna Steaks	4
Carrots	4
Fennel Bulbs	2
Green Pepper	2
Spring Onions	6
Ginger	1	tablespoon(s)
Grape Seed Oil	1	tablespoon(s)
Sake	2	tablespoon(s)
Limes	6
Fresh Coriander	3	tablespoon(s)
Chilli	1
Fennel Seeds
Salt & Pepper

Method:

1 . Julienne the carrots, fennel, green pepper
2 . Chop the spring onion
3 . Chop the garlic
4 . Chop the ginger
5 . Chop the chilli
6 . Chop the coriander
7 . Slice the limes into wedges
8 . Rub the tuna steaks with a little oil and season with salt & pepper

Cooking:
11 . Heat up some oil in a wok or pan
12 . Add the garlic & ginger
13 . Add the vegetables and cook, add a little water, for 5 minutes
14 . Add the chilli & spring onion
15 . Toss and remove from the heat.
16 . Heat up some oil in a griddle or frying pan
17 . When hot add the tuna steaks
18 . Cook for 1 minute before turning
19 . Cook for another minute
20 . Remove and allow to rest
21 . Pour some sake (or white wine) into the pan and de-glaze for about 30 seconds
22 . Squeeze in the juice of 2 limes
23 . Plate up and drizzle with the glaze
24 . Garnish with coriander & lime

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Seared Tuna Steak Braai Recipe with Fennel | Aubrey Ngcungama first appeared first on Gourmet Guys

Angelfish Recipe with Pesto, Asparagus and New Potatoes | Pete Goffe-Wood

Murray (Staff) — Tue, 13 Nov 2012 09:59:38 +0000

MasterChef Judge Pete Goffe-Wood and his Angelfish Recipe with pesto, asparagus and new potatoes.

When it comes to the braai we all to often get overrun by boerewors, chops and steak, a fish braai is often overlooked. My theory on this is that nobody really believes that a meal can cook so quickly and have this innate fear that it’s not cooked through properly. Well we can debunk that right now, fish is the ideal quick braai meal.

It’s the roasted garlic for the pesto that takes forever.

The proper name for Angel fish is the Atlantic Pomfret. It is found in the Atlantic, Indian and South Pacific oceans and they vary in size between 40 to 100 cm, reaching depths of up to 1,000m.

In South Africa, they are a common by-catch of the hake fishery and generally known as “angelfish”, although it is not a true marine angelfish.

Watch Pete Goffe-Wood show you how to prepare Angelfish on a braai.

Serves: 4 Preparation: 25 min Cooking: 5-7 min

Ingredients:

Angelfish fillets	4
Fresh Asparagus
Flat Leaf Italian Parsley	2	handful(s)
Garlic Cloves	2
Lemons	3
Salt & Pepper
Olive Oil

Method:

Roast the garlic cloves in the oven at 180C for 20 minutes
Drizzle some olive oil and salt & pepper on the asparagus
Lash some olive oil over the fish
Season the fish with salt & pepper
In a pestle and mortar smash the parsley, roasted garlic olive oil and lemon juice together.

Cooking

Cook the fish fillets on the braai for about 5-7 minutes turning halfway
Cook the asparagus on the braai for about 2-3 minutes

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Angelfish Recipe with Pesto, Asparagus and New Potatoes | Pete Goffe-Wood first appeared first on Gourmet Guys

A Salmon Recipe stuffed with Tarragon and Sun Dried Tomatoes

Murray (Staff) — Tue, 04 Sep 2012 09:35:00 +0000

If you’re looking for something special, this Salmon Recipe stuffed with Tarragon and Sun Dried Tomatoes will be perfect for the next braai or barbecue.

Fish is a perfect meal to serve when entertaining a group of people. It is easy to cook, and can be quite economical compared to larger quantities of meat. Most importantly you have many different ways of flavouring fish, sweet, savoury and fragrant.

In this Salmon Recipe you will be using tarragon and sun dried tomatoes, wedged in between two 500g fillets of salmon.

The mayonnaise, yoghurt, parsley and spring onion condiment goes perfectly with the salmon.

It makes for a fantastic fish braai recipe.

Salmon Recipe stuffed with Tarragon and Sun Dried Tomatoes | Fish Braai

Serving: 6-8 | Prep: 15 min | Cooking: 30 min

Ingredients:

Tarragon	10	g
Salmon Fillets	2
Sundried Tomato Paste	3	tablespoons
Mayonnaise	100	g
Greek Yoghurt	75	g
Parsley	25	g
Spring Onions	1
Sundried Tomatoes	150	g

Method:

1 . Pull the tarragon leaves from the stalks and chop
2 . Spread the tomato paste over a salmon fillet, skin side up.
3 . Scatter the tomatoes & tarragon over the salmon
4 . Season with salt and pepper
5 . Position the second fillet skin side down on top of the first
6 . Tie together and chill
7 . Beat the mayonnaise, yoghurt, chopped parsley and chopped spring onions together and chill

Cooking
1 . Brush the salmon with some oil
2 . Cook the salmon on the braai, oiled side down
3 . After 10-15 minutes brush the top side with oil and turn
4 . Cook for 10-15 minutes until done
5 . Remove and slice
6 . Serve with the Mayonnaise

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Yellowtail Bruschetta Recipe | Justin Bonello

Andrew Lieber (Ed) — Mon, 20 Aug 2012 19:29:15 +0000

The Ultimate Braai Master host and bush cook Justin Bonello gets down to a little business with a Yellowtail Bruschetta Recipe, perfect braai day nibbles.

First up Justin used King Mackerel for his recipe, we have switched to Yellowtail because we get a lot more requests for Yellowtail recipes than we do King Mackerel. You can pretty much use any oily fish.

Justin cooked this on a beach in Mozambique, as he does and while he appreciates that not everyone will get to enjoy it the same way that he did it will still work a dream at your next braai.

This Yellowtail recipe is essentially a snack or light lunch option and is a big step up from sardines on toast, particularly out of the can.

For all the aspiring Ultimate Braai Masters out there you should definitely be sharpening up you fish braai skills and this is good little recipe or variations of it to add to your arsenal. Particularly things like the cashew paste which can bring a whole new flavour profile to your food. Cashew paste is also great for thickening stews or curies and our personal favourite, Butter Chicken.

Yellowtail is on the SASSI Green List.

More: Justin Bonello Recipes | Fish Braai Recipes | SASSI Green List Recipes

Yellowtail Bruschetta Recipe | Justin Bonello

Serving: 2-4 | Prep: 15 min | Cooking: 8 min

Ingredients:

Yellowtail Fillet	500	g
Olive Oil	100	ml
Peri Peri Sauce
Tomatoes	4
Garlic Cloves	8
Salad Leaves	1	handful
Lemon	1
Salt
Bruschetta
Cashew Nuts	2	handfuls

Method:

1 . Crush the cashew nuts to make a paste
2 . Drizzle them with a little olive oil and peri peri sauce
3 . Mix into a paste with the consistency of peanut butter
4 . Rub the fish with olive oil
5 . Season with salt
6 . Rub the flesh side of the fish with the cashew paste
7 . Cut the bruschetta in half.
8 . Peel the garlic

Cooking:
1 . Roast the tomatoes on the braai
2 . Place the fish, skin side down on the braai grid
3 . Cook until the skin is crispy and brown.
4 . Toast the bruschetta and then rub the chopped garlic and roasted tomatoes into the bread
5 . Add some salad leaves to the bruschetta and then the fish on top
6 . Drizzle with lemon juice and olive oil

Courtesy Justin Bonello 2012

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Yellowtail Bruschetta Recipe | Justin Bonello first appeared first on Gourmet Guys

Snoek Recipe with West Coast Apricot Basting and Salsa | Reuben Riffel

Dexter (Staff) — Thu, 16 Aug 2012 08:11:00 +0000

Reuben Riffel cooks up a South African style Snoek Recipe with West Coast Basting and Salsa.

Well we say Snoek but in reality in this video Reuben Riffel is using Grouper. The fact of the matter is that you can use this recipe for practically any white fish that is going in your local neighbourhood. Just because it says Snoek does not mean that it has to be.

Reuben brings a strong South African influence to this fish braai recipe by using Apricot Jam in the basting marinade. This no doubt is what gives it the “West Coast” tag.

Whether you are cooking on the braai, barbecue or in the kitchen this is a very easy recipe to make.

Watch Reuben Riffel on the Today Show in the US preparing his Grouper or in South Africa’s case, Snoek Recipe with a West Coast Basting and Salsa.

The segment begins with a Crispy Prawn Dumpling recipe before Reuben gets to his fish recipe which is nearer the end of the video.

Snoek Recipe with West Coast Apricot Basting and Salsa | Fish Braai | Reuben Riffel

Serving: 2 | Prep: 15 min | Cooking: 10 min

Ingredients:

Fish Fillets	2
For the marinade
Butter	2	tablespoons
Lemon	1
Soy Sauce	1	tablespoon
Curry Powder	1	tablespoon
Black Pepper
Garlic Clove	1
Apricot Jam	1	tablespoon
For the Salsa
Tomatoes	2
Cucumber	1
Red Onion	1
Green Chillies	1
Fresh Coriander
Olive Oil	1/4	cup
Salt
Black Pepper

Method:

For the basting marinade
1 . In a bowl mix together all the marinade ingredients; the butter, juice of one lemon, soy sauce, curry powder, pepper, garlic and apricot jam.

For the Salsa
1 . Chop up the salsa ingredients; the tomatoes, red onion, chillies, cucumber and coriander.
2 . Mix in a bowl with a little olive oil
3 . Salt & pepper to taste

For the fish
1 . Heat up a frying pan
2 . Coat the fish fillets with olive oil.
3 . Saute in the hot pan and baste the fish with marinade for 8-10 minutes. (timing will depend on the thickness of the fish fillets)

A little wiki about Snoek

Snoek or “Cape snoek“, is a long, thin, perch-like commercial food fish belonging to the Gempylidae family. It is found in the seas of the Southern Hemisphere. It is also known in Australasia as barracoutathough it is not related to the barracuda.

It can grow up to 200 centimetres long and weigh as much as 6 kilograms. It is found near continental shelves or around islands and feeds on crustaceans, cephalopods and small fish like anchovy andpilchard. This species will form schools near the bottom or mid-water; sometimes even near the surface at night. It prefers sea water temperature between 13C and 18C.

It is found off the coast of Namibia and the coast of the Western Cape and Northern Cape provinces of South Africa. It was originally called the “zee snoek” (Sea Snoek) by Dutch colonists who arrived in the Cape in 1652. It is said to have reminded them of the freshwater pike they found at home in the Netherlands. The snoek is widely distributed in the colder waters in the Southern Hemisphere. It is found from Namibe in Angola to Mossel Bay in South Africa, off Tristan da Cunha in the mid southern Atlantic and off Western Australia, where it is call the barracouta, off Chile and Argentina. where it is called the sierra.Bluish-black on top with a silver belly, the snoek grows to over a metre in length.

About Chef Reuben Riffel

Reuben Riffel grew up as the middle child in a loving family in Franschhoek. Through his mother’s intermittent involvement in the restaurant industry, Reuben started work as a barman and waiter. One day he was asked by Head Chef, Richard Carsons, to help out in the kitchen. Slowly, the kitchen cast its spell on young Reuben.

As he listened to Chef Richard and started reading and tentatively experimenting the realisation slowly dawned: “This is not just a job. This could actually be interesting. This could be something you can be proud of”

Over the next few years, life took him to different kitchens, from Top restaurants in Balito Bay, the Cape Town Waterfront, Franschhoek and the UK. While in the UK, Reuben was approached by Marc Kent who had purchased a property in Franschhoek for which he had big plans and he wanted Reuben to partner with him in creating a top-notch restaurant. The two men seemed to think alike and, after two years in England, Reuben headed back to Franschhoek.

Reuben tackled this big challenge with typical gusto and within the first year he was declared Chef of the Year and Reuben’s, his restaurant, was made Restaurant Of The Year. “I count myself very lucky,” says Reuben. “Other chefs work as hard as I do and may never enjoy this kind of success.” These humble words are to Reuben’s credit. However, his success is certainly not undeserved. In the famous words of Gary Player: “The more you practice, the luckier you get.”

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Snoek Recipe with West Coast Apricot Basting and Salsa | Reuben Riffel first appeared first on Gourmet Guys

Hot Roast Yellowtail Braai Recipe | Levi Roots

Dexter (Staff) — Fri, 04 May 2012 05:00:00 +0000

Some Caribbean inspiration for the Ultimate Braai Master from Levi Roots with this Hot Roast Yellowtail Braai Recipe… well almost, he is using Snapper but for obvious reasons Yellowtail is a more popular choice of fish braai in South Africa.

The challenge is what else would you use this great stuffing for?

More: Yellowtail Braai Recipes | SASSI Green List Recipes | Levi Roots Recipes

Hot Roast Yellowtail Braai Recipe | Levi Roots

Serving: 1 | Prep: 5 min | Cooking: 10 min

Ingredients:

Yellowtail (or line fish of choice)	1
Lime	8
Fresh Coriander	2	small bunches
Fresh Flat Leaf Parsely	1	small bunch
Fresh Thyme	8	sprigs
Ginger	4	cm
Red Chilli	3
Olive Oil
Salt & Pepper
Caster Sugar	1/4	teaspoon
Shaved Coconut	250	g

Method:

For the stuffing
1 . Chop 1 coriander bunch, parsley, ginger and 1 chilli, removing the seeds
2 . Strip the leaves of the thyme sprigs
3 . Mix together the above ingredients in a bowl with the zest and juice of 1 lime, 5-6 tablespoons of olive oil and some salt & pepper

For the Fish
1 . Score the fish and then fill the cavity and the scores with the stuffing
2 . For the Salsa (prep nearer the time the fish will be ready)
3 . Chop up the remaining two chillies and remove the seeds and chop up the remaining small bunch of coriander
4 . Mix together with the caster sugar, zest of 2 limes and juice of 8 limes
5 . Stir well until the sugar has dissolved
6 . Add the coconut shavings and mix well
7 . The add the chopped chillies & coriander and mix together

On the braai
1 . Wrap the fish in foil and cook on the braai.
2 . The cooking time will depend on the size of the fish
3 . If you are not braaing you can cook in the oven at 200C

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Sicilian Sardines Recipe | Marco Pierre White

Murray (Staff) — Fri, 27 Apr 2012 08:30:00 +0000

Sardines are fantastic on the braai and this easy Sicilian Sardines recipe by Macro Pierre White will take you through all the basics.

Sardines always remind me of Cape Town over New Year, celebrating the arrival of the new millennium. It was a restaurant, long since gone, on Kloof Rd, dining on some of the best sardines I’ve ever had.

With holidays upon us and the weather perfect for a braai, this is a great option to bring some simple variety to the menu, they make for great starters.

Ignore the fact that Marco is cooking this Sicilian Sardine recipe indoors, he’s English. This is a great fish braai recipe.

Sicilian Sardines Recipe | Fish Braai | Marco Pierre White

Serving: 2 | Prep: 10 min | Cooking: 5 min

Ingredients:

Olive Oil	4	teaspoons
Lemon	1.5
Capers	2	tablespoons
Black Olives, Stoned	1	tablespoon
Fish Stock Cube	0.5
Sardines	4
Fresh Parsley	few	sprigs

Method:

1 . Scale & gut the sardines if not already done.
2 . Soak the olive, capers & lemon in separate bowls of olive oil. This will take the edge off.
3 . Make a paste with the fish stock cube and olive oil
4 . Rub the paste onto the sardines
5 . If cooking in the kitchen, heat a little oil in the pan and then wipe it out. This’ll will help prevent the skin from sticking to the pan
6 . Cook the sardines for about 2 minutes each way
7 . Garnish with the lemon pieces, olives & capers
8 . Finish off with some parsley

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Yellowtail Bruschetta Recipe | Justin Bonello

Andrew Lieber (Ed) — Fri, 13 Apr 2012 04:00:00 +0000

This is a Yellowtail recipe with a difference by South Africa’s favourite bush cook Justin Bonello.

First up Justin Bonello used King Mackerel for his recipe, we have switched to Yellowtail because we get a lot more requests for Yellowtail recipes than we do King Mackerel. You can pretty much use any oily fish.

Justin cooked this on a beach in Mozambique, as he does and while he appreciates that not everyone will get to enjoy it the same way that he did it will still work a dream at your next braai.

This Yellowtail Bruschetta recipe is essentially a snack or light lunch option and is a big step up from sardines on toast, particularly out of the can.

If you fancy yourself as a braai master you might want to consider entering this SABC show piece as South Africa and the world goes in search of the first Ultimate Braai Master.

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Easy Sea Bass Recipe with Saffron & Fennel – Gordon Ramsay

Dexter (Staff) — Tue, 13 Sep 2011 10:00:34 +0000

Watch Gordon Ramsay free dive for his dinner, a Sea Bass.

Not quite James Bond but back to the beach for cooking, 007 could never compete with this Sea Bass Recipe.

Gut, Score, salt, lemon zest, saffron, stuff with fennel and lemon.

Drizzle with olive oil and wrap in foil with a little handle on each side.

Braai or Barbecue 8 minutes each way.

So next time you go diving remember to take a couple of lemons, fennel and the all important saffron with you.

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Easy Sea Bass Recipe with Saffron & Fennel – Gordon Ramsay first appeared first on Gourmet Guys