We asked Westley, a professional chef and expert braaier, to demonstrate to us his braaied butterflied fish recipe with apricot and tomato glaze. Follow his recipe to the letter using sea-fresh or freshly frozen fish.
Recipe Category

You will need

⅓ cup (80 g) butter
¼ cup (60 ml) fresh lemon juice
3 cloves garlic, crushed
2 t (10 ml) Ina Paarman’s Garlic Pepper Seasoning
⅓ cup (80 ml) Ina Paarman’s Sun-dried Tomato Pesto
2 t (10 ml) sugar

1 kabeljou ± 750 g – 1 kg, skin on, filleted and butterflied open
olive oil
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.

Green Sauce

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.