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Butternut recipes

Butternut-and-ricotta cake

30 minutes

Braaied yellowtail with apricot ginger glaze

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 30 minutes

Ingredients

1x1 kg whole yellowtail
2 T olive oil
Sea salt and freshly ground black pepper, to taste

For the sticky apricot, vanilla and ginger glaze, mix:

6 T apricot jam
1 x 4 cm ginger piece, finely chopped
1 lemon, juiced
1 vanilla pod, seeded

Method

Drizzle the outside of the fish with olive oil, then season to taste.

Braai without turning over medium coals for 5 minutes on each side.

Brush the glaze onto the fish and continue cooking, turning often so the glaze doesn’t burn.

Cook’s note: To make this dish in the oven, grill the fish and start glazing towards the end of the cooking process. Use any firm white sustainable fish. Spray the braai grid with cooking spray to prevent the fish from sticking.

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Braaied yellowtail with apricot ginger glaze

Braaied yellowtail with apricot ginger glaze

Ingredients

Method