Best way to cook

Nutritional value: Low in sodium and high in vitamin B12 as well as potassium


The first thing to know about braaing a fish is to properly oil the grid and both sides of your fish. Braai your fish skin down at first before turning to cook the other side. For seasoning, you can use some salt and pepper with melted butter mixed with lemon juice or a little garlic or chilli.

If you’re braaing a whole fish, place the whole-fish skin side down in foil and wrap the parcel to lock in steam. You can open now and then and base with a marinade as you would in the oven.
Fish fillets are quicker to braai. Five minutes a side is a good rule of thumb, but the cooking time will depend on the thickness of the fish. It is done when it flakes easily when prodded with a fork.


You can choose to fry your fish as is or cover it in flour or breadcrumbs. Using the extra coating will give your fish more texture and body. If you’re going to dip it in flour, soak the fish in a bowl of milk for 3 to 5 minutes, before covering it in flour or breadcrumbs. This will help the coating stick to the fish. Get your pan ready for frying by pouring a few tablespoons of vegetable oil into it.

You can also use clarified butter which will taste great on the fish. Heat the pan until the oil slides around easily. You can splatter a few drops of water in the pan – if the water sizzles, it’s ready for your fish. Place the fish flesh side down in the pan – the side you’ll be presenting to your diner (the non-skin side).

Once your fish is in the pan, slide a spatula gently underneath to prevent it from sticking. Cook the fish for 3 to 4 minutes on one side and then flip it. Fish usually cooks for 10 minutes per inch of thickness. Use a wide spatula to prevent breaking the fish. Cook for another 3-4 minutes or until the flesh turns pearly white and flakes easily with a fork. Carefully lift it out of the pan and serve immediately.

Grilled Yellowtail with Herb Butter


  • 1,2 kg fresh yellowtailbutterflied and cleaned by fishmonger
  • 2 lemons
  • 1 cup buttersoftened
  • salt and black pepperto season
  • handful parsleyfinely chopped
  • handful chiveschopped fine
  • handful dillchopped fine
  • foil


  1. Open the butterflied fish and rest it skin down on the foil. Add the juice of one lemon to the melted butter.
  2. Season with salt and black pepper and brush half the lemon butter over the fish.
  3. Arrange the fish on a roster/grid – it’s just so much easier to handle on a hot braai.
  4. Cook on a hot grill (skin down) for about 10 minutes until the fish is hot right through. By now you can test if the fish is done by gently lifting the flesh with a fork. If it flakes – it’s done.
  5. Add the chopped herbs to the remaining butter and brush over the hot fish, drizzle with more fresh lemon juice from the other lemon, season, remove from heat and serve with your choice of sides.


*Recipe provided courtesy of Aninas Recipes