Braaied Fish with Tacos and Coleslaw
Feb
Freshly braaied fish is like a lighthouse in a sea of confusion, guiding you towards the delicious shores of satisfaction. The key to achieving a perfectly braaied fish is using fresh fish and cooking it correctly. One of the best tools for braaing fish is a (Toeklaprooster) or our Camp Braai basket, which allows you to cook the fish evenly and flip it quickly without it sticking to the grill or falling apart. It's a must-have for outdoor cooking, whether camping or having a backyard braai.
To make this fish recipe, you can use a variety of fish, including Red Snapper, Barramundi, King Fish, or any other type of fresh fish available. Ask your fishmonger for advice on what type of fish is best for braaing, and make sure to ask for your fish to be gutted, scaled, and for its head to be removed.
Tacos and coleslaw are a great way to enjoy your freshly braaied fish. The combination of flavours and textures creates a mouthwatering experience that is hard to resist. The crispy, smoky fish pairs perfectly with the soft, warm tortillas, while the fresh and crunchy coleslaw adds a delightful crunch to the mix.
INGREDIENTS
DIRECTIONS
Melt the butter in a saucepan and mix in the apricot jam, chopped garlic, lemon juice, and chopped parsley. This will be used to baste the fish while it is braaing.
Rub or paint olive oil onto both sides of the fish and stuff the fish with fresh lemon slices with salt and pepper. Rubbing the fish and grid with oil before placing it on the braai will help prevent the fish from sticking to the camp braai.
Place the fish in a Basket i.e. our Camp Braai basket and braai it on medium-to-hot coals.
Flip the fish over and baste it with the butter mixture using a brush or spoon.
Continue to braai the fish, turning it regularly and basting it with the butter mixture every time you turn it, until the skin is crispy and browned, and the flesh is cooked through.
Braai the fish for about 5-10 minutes until the fish is cooked. Remove the fish from the braai grid and let it rest for a few minutes before serving.
Serve the braaied fish with warm tortillas and coleslaw. Enjoy the delicious, smoky flavour of the perfectly braaied fish straight from the Camp Braai basket.
Ingredients
Directions
Melt the butter in a saucepan and mix in the apricot jam, chopped garlic, lemon juice, and chopped parsley. This will be used to baste the fish while it is braaing.
Rub or paint olive oil onto both sides of the fish and stuff the fish with fresh lemon slices with salt and pepper. Rubbing the fish and grid with oil before placing it on the braai will help prevent the fish from sticking to the camp braai.
Place the fish in a Basket i.e. our Camp Braai basket and braai it on medium-to-hot coals.
Flip the fish over and baste it with the butter mixture using a brush or spoon.
Continue to braai the fish, turning it regularly and basting it with the butter mixture every time you turn it, until the skin is crispy and browned, and the flesh is cooked through.
Braai the fish for about 5-10 minutes until the fish is cooked. Remove the fish from the braai grid and let it rest for a few minutes before serving.
Serve the braaied fish with warm tortillas and coleslaw. Enjoy the delicious, smoky flavour of the perfectly braaied fish straight from the Camp Braai basket.
