Ingredients

Method

• 1 kg whole yellowtail
• 30 ml olive oil
• sea salt and freshly ground black pepper, to taste
For the sticky apricot, vanilla and ginger glaze, mix:
• 90 ml apricot jam
• ginger 1 x 4cm piece, finely chopped
• 1 lemon, juiced
• 1 vanilla pod, seeded

Method

Ingredients

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.