Braaied yellowtail with sticky apricot, vanilla and ginger glaze

Braaied yellowtail with sticky apricot, vanilla and ginger glaze

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  • 4
  • Easy
  • Dairy free Fat conscious
  • 10 minutes
  • 30 minutes
  • Lammershoek Roulette Blanc 2011
  • Buy Ingredients Here

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

Cooking Instructions

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.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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