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7/25/2019 Braaied Fish Greek Style
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35 14th Ave, Houghton, Johannesburg, South Africa. Tel/Fax +27 11 483 3924.Email [email protected] Website: www.sharonglass.co.za
© Sharon Glass 2010
WHOLE KABELJOU BRAAIED GREEK STYLE
1 X 1.5kg kabeljou or other linefish, butterflied (centre bone removed, but back bone on), head off, tailon.80ml lemon juice60ml lemon rind, keep 15ml for sprinkling on fish80ml olive oillarge handful parsley, chopped6 sprigs oregano30ml dry oregano5ml minced garlicfresh or dry bay leavescoarse salt and black pepper
Blend all the above ingredients together in a food processor, except for bay leaves, until well chopped.
About half an hour before grilling the fish, place some bay leaves inside the fish and sprinkle with some freshparsley. Season with salt and pepper and sprinkle with some lemon rind.
Pour ¾ of the sauce over the fish, cover and leave to marinate until ready to cook.
Preheat a braai until it is very hot. Using a fish grilling grid, brush the grid with oil and also brush some on theoutside of the fish. Spray the grid with Spray and Cook before placing fish inside.
Grill for 10 minutes each side, allowing skin to blacken. Baste frequently with remaining sauce.
Serve immediately.
Serves 4-6
