Sunday, 22 November 2015


When it comes to choose a method of cooking fish for, I prefer mine cooked on a barbecue. Not only it is a much healthier option, but it also eliminates the fish smell that normally lingers around your home for quite a while after the dinner has been consumed.

Having a South African husband whose love affair with the “braai” (SA term for BBQ) is a national pastime also contributes to what I describe “choosing your weapon”.  We cook our meals on a BBQ pretty much all year round, however in summer, it becomes a blessing not having to slave over the stove in the 35 degree heat.

The following recipe is one of the quickest and easiest way of cooking any fish.  Also, you've got this charred stripes on the flash that are super delicious and flavoursome.

This method of cooking is ideal for a mid-week quick dinner fix or a weekend lunch.

To feed 4 people you need:
4 salmon skinless fillets (approx 150-200 gr each)
Salt and freshly ground black pepper
3 tbsp olive oil
1 lemon cut into wedges to serve

Cut about 3cm wide slices across each fillet and place in a bowl.  Season with salt and pepper and pour over olive oil.  You don’t need much olive oil because salmon is quite an oily fish.

Pre-heat your BBQ to 180C, thread four pieces of fish on each skewer and place them on top of the grill.  Cook for about 3-4 minutes on one side, then turn the skewers over and cook on the other side.
Remove onto the serving plate, arrange the sliced lemon wedges around the fish and serve.



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