Yellowtail Fillets Ready to Braai | 700g

Chef da Casa's Ready to Braai Yellowtail Fillets are 700g of South African yellowtail, skin-on and ready for the grid, with a 15g Cajun spice sachet in the box. It's the braai fish for people who don't usually braai fish: no filleting, no guessing at the seasoning, just defrost, oil, spice and onto the coals. Firm, meaty flesh that holds together over the fire and takes on a smoky, lightly charred crust.

• Cajun spice sachet included: sea salt, coriander, paprika, mustard, chilli, cumin, garlic and herbs — non-irradiated
• Skin-on fillets, uncooked: you season and braai them yourself, so it tastes like you made it
• High protein, zero carbs: 27.5g protein per 120g serving
• Serves 3 to 4: enough for a family braai
• Delivered frozen, straight to your door.

Cooking instructions

Defrost fully before cooking. Pat the fillets dry with paper towel.

Oil the skin side with olive oil and sprinkle generously with coarse salt. Oil the flesh side and add coarse salt plus the Cajun spice from the sachet. Mix a little lemon juice, zest and chopped thyme into the leftover oil to baste with.

Place the fillets skin-side down on a cold grid and put it over the fire. Baste midway and again at the end. They're done when the flesh flakes easily. Finish with a squeeze of lemon.

To add: ¼ cup extra-virgin olive oil, 2 lemons, coarse sea salt, 2 sprigs of thyme.

Allergens: fish, mustard. Previously frozen — keep frozen and use within 1 month.