- 20g - basil, torn
- 100g - chillies, finely chopped
- 3cm - ginger, chopped
- 6-8 - garlic cloves, chopped
- - juice and zest of 1 lemon
- - pinch of salt and freshly ground pepper
- 250g - butter
- 30ml - olive oil
- 1 - red onion, chopped
- 4 - garlic cloves, chopped
- 375ml - mixed baby tomatoes, halved
- - salt and pepper
- - handful of fresh coriander, chopped
- 1 - large whole fish (yellowtail or snoek), butterflied (keep the tail on)
- - braaied mielies
- - lemon wedges
CHILLI BASIL BUTTER: Put all the ingredients except the butter in a food processor and chop finely.
Add the butter and process until the ingredients are well combined. Shape into a roll and freeze.
TOMATO SALSA: Mix all the ingredients and place in a jar.
FISH: Grease a clean braai grid well with non-stick spray. Put the fish on the grid, skin side down.
Slice the butter and place a generous amount on the flesh of the fish.
Braai, skin side down, high above slow coals (you should be able to keep your hand over the coals for 10 seconds) until the flesh is white and no longer glassy.
Add more butter as needed and brush the melted butter over the fish from time to time.
Close the grid and turn over. Brush the flesh with butter and braai for about two minutes or until slightly seared.
Turn and cook briefly again on the skin side.
Place the fish on a serving plate and spoon the salsa on top.
TO SERVE: Serve with braaied mealies and lemon wedges.
TIP: Brush mealies with the chilli basil butter and braai until done.
