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Simplicity at its best – Traditional Yellow tail braai with some homemade sweet potato. This is based on a recipe taken from braai.com.

You can either braai your yellowtail whole or open. For this recipe we have chosen open. Braaing it open allows the fish meat to cook quicker and more importantly hold more of that braai flavour. This recipe can be used for many other fish, but we recommend using our dedicated yellowtail break fillet and of course a hinged grid.

SERVES 4 |COOKS IN – 30 MINUTES | DIFFICULTY – EASY

Ingredients

  • ½ cup butter (melted)
  • 1 tot apricot jam
  • 4 cloves garlic (chopped)
  • juice of 2 lemons
  • 1 tot chopped parsley
  • olive or sunfower oil
  • salt and pepper

Sweet Potato:

  • 1 cup honey 
  • ½ cup butter
  • 1 cinnamon stick
  • peel of a quarter of an orange
  • 1 kg sweet potato (peeled and sliced or cut into chunks)
  • 1 tsp salt 
 

Method 

1. To make the baste, melt the butter and mix in the garlic, lemon juice and parsley.

2. The ‘open’ fish side is the flesh side opposed to the skin side. Rub or paint the oil and the baste onto both sides and then grind salt and pepper onto the flesh side only.

3. Your braai should have medium to hot coals.

4. Place the yellowtail in the hinged grid  flesh side down, until the flesh gets a light golden colour (About 3–4 minutes). Now turn the grid over and braai the fish skin side down until done.

5. Do not turn over again until fish is finished. This should take between 14-20 minutes depending on the size of the fish and the level of the braai.

6. The fish is ready when it has turned white, comes away from the bones when you try to loosen it or flakes when you insert a fork into it.

  • Baste throughout with your sauce made from the melted butter, lemon juice, parsley and garlic. 

Sweet Potato

1. Melt the honey and butter in a pot. Mix well and when it is all melted, add the cinnamon stick, orange peel, salt and sweet potato slices or chunks.

2. Stir and mix it all together and then put the lid on the pot. Gently simmer with the lid on for about 30 minutes until all the sweet potatoes are soft. Using a large spoon or spatula to toss the mixture very gently once or twice.

  • Only remove the lid when stirring, which should not be very often. 

Tips 

  • Don’t worry if the skin side slightly burns – The skin should be removed. The skin acts as a natural tinfoil.
  • You can create mash for the potatoes, yet we prefer them solid!
  • You can substitute honey for your choice sugar or sweetener (make sure the flavour is sweet!)

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