You will need
1 kabeljou ± 750 g – 1 kg, skin on, filleted and butterflied open
2 t (10 ml) Ina Paarman’s Braai & Grill Seasoning
1 x 125 g Ina Paarman’s Basil Pesto
½ cup (125 ml) fresh basil or parsley, roughly chopped
chargrilled lemon halves
Mix all the ingredients in a small saucepan and cook, until jammy, while stirring.
Prepare medium coals and burn the clamp grid clean on the fire. Oil the skin side of the fish. Season the meaty side and brush with glaze.
Clamp fish in the hot grid. Cook, meaty side down, until nicely browned.
Turn skin side down, briefly cook until fish is just done.
Remove from clamp grid and give the meaty side a final coating of glaze.
Mix the Basil Pesto with chopped fresh basil and serve with the fish.
Delicious with fresh bread.
Westley says, “Leftovers, if any, are delicious the next day on soft Portuguese buns spread with mayonnaise and topped with lettuce.