Braai Day is an active celebration of South Africa’s rich cultural heritage and its unique national pastime, the braai (our version of the Barbecue!).
Ahead of National Braai Day coming up this Friday 24th September, we are delighted to have received this mouth-watering recipe for Angel Fish to prepare on the braai for those of us that prefer fish to meat! Celebrity Chef Sue-Ann Allen’s creation suggested for fish-lovers, Angel Fish basted in an Apricot Jam and Chilli Dill Butter Sauce – served with Asparagus and flash grilled Vine Tomatos, sounds both healthy and delicious!
What you will need per serving:
- A 200gram good quality fillet of Angel Fish
- 1 Tbsp Apricot Jam
- 1 Tbsp Butter
- 1 Tsp Crushed Chillis (the ready crushed variety from Woolies is ideal)
- A handful of fresh chopped dill (the dried variety will not do this time)
- 8 Asparagus tips
- 8 Small blushing tomatos still on the vine
- Crushed salt and pepper to taste
- 1 Lime
What to do:
- In a small bowl combine the Jam, butter, chilli and dill and mix to a paste, transfer to a heavy based pan and melt over medium heat for approximately 2-3 minutes, the butter should be melted and the jam syrupy…
- Place the fillet on a double layer of heavy duty foil (at least 30x30cm’s square) and season with salt and pepper.
- Drizzle the sauce over the fillet and immediatelygather the corners of the foil together to form a parcel.
- Hopefully the coals have been lovingly tendered to and are somewhere between hot and medium (you should be able to hold you hands about 10cm’s above the grid for 5 seconds without burning them …
- Place the fish parcel on the coals, and start to savour the delicious smell! Leave for about 20 minutes or until cooked to your liking… but whilst this is happening, back to the kitchen for the final touches…
- Brush the Asparagus and Vine tomatos with Olive Oil and season with salt and pepper, finish with a squeeze of fresh lime and place under a hot grill and watch carefully until the skins of the tomatos burst and the juice just starts to sizzle out, give it a quick turn and replace under grill for a further 30 seconds, remove and let it rest whilst carefully opening the fish parcels (make sure to open carefully – steam burn is not fun)
- Place all ingredients on a wooden serving board (leaving the fish in the foil to catch all the juice), garnish with some more fresh lime and serve with a glass of chilled bubbly…