Try this Whole Fish Over the Coals on the braai this weekend.
1 whole fish +- 2-2.5 kg carefully selected and cleaned
Ina Paarman’s Lemon & Black Pepper Seasoning
1 x 200ml Ina Paarman’s Lemon & Herb Coat and Cook Sauce
fresh origanum, fennel or garlic chives
Prepare a medium hot fire and rub a ribbed iron griddle pan with the cut side of half an onion. This prevents the fish from sticking to the pan.
Season the fleshy side of the fish with Lemon and Black Pepper seasoning, cover the fish, put a few ice bricks on top and refrigerate for 30 minutes to firm the flesh. Brush the fish generously on the fleshy side with Lemon and Herb sauce. Place, fleshy side down, on the preheated griddle pan over the fire. Baste the skin side with sauce. Check the fleshy side and as soon as it has browned and is deeply marked with well defined grid marks, it must be turned using two large flat lifters, or a flat cookie pan. The fish is not turned again – complete cooking with the skin side down to prevent any loss of delicious juices. Baste generously with the Lemon and Herb sauce on the fleshy side. Test for doneness by pulling the flesh apart at the thickest part of the fish with a fork. As soon as the flesh is white and flaky and no longer opaque and jellyish, the fish is done.
Carefully lift fish onto a wooden cutting board for serving. Garnish with fresh herbs. Delicious with grilled lemon slices and a fresh salad dressed with our Herb or Honey Mustard dressing.
By: Ina Paarman