You will need
1 whole fish (angel fish, kabeljou or yellow tail) butterflied and boned, skin on
Ina Paarman’s Braai & Grill Seasoning or Cajun Spice
olive oil
Ina Paarman’s Peri-Peri Marinade
Method
Butterfly the fish.
Slash the skin in a diamond pattern to prevent it from curling during cooking.
Season and oil the fish and leave it in the fridge to firm for 1 – 2 hours.
Using a pastry brush, baste both sides of the fish with a generous amount of Peri-Peri Marinade.
Clamp the fish in a braai grid and cook on the fleshy side first for about 6 minutes, until nicely browned.
Then turn and cook on the skin side for 7 – 10 minutes, until cooked through.
Test with a fork in the thickest part, the flesh should be white and just beginning to flake.
Two turns of the grid are quite enough.
Brush with Marinade for a final finish.
Serve with Mushroom Bread and our Best Summer Salad with Chickpeas.