Grilled fish. Picture: iStock
Ingredients
Apricot and rosemary butter
2 tbsp fresh rosemary needles
2 cloves garlic, chopped
50g apricots, roughly chopped
1 tsp fresh ginger, chopped
100g soft butter
Salt and freshly ground black pepper
Yellowtail
1 whole yellowtail, butterflied (use snoek as an alternative)
1 ripe lemon
Method
1. Place all the ingredients, except the butter, into a food processor and chop finely.
2. Now add the butter and blend together.
3. Place the fish skin down onto a braai grid. Squeeze the lemon juice onto the flesh and season with a little salt and pepper.
4. Spread half of the apricot and rosemary butter onto the fish.
5. Close the grid and place the fish skin down onto the hot grill. You need to keep an eye on the fish and cook it on the skin side first.
6. As the flesh starts to turn opaque, turn over to finish and cook until the top browns.
7. Remove from the grid and place onto a wooden board or platter.
8. Spread the remaining butter onto the fish and serve with extra lemon wedges.
Recipe supplied by Checkers
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