- 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
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.