There’s nothing like a seafood extravaganza on a warm sunny day with friends and family. Try our versatile, zesty seafood braai recipe for a meal that’ll go down in your book of memories.
1 x whole fish of your choice, scaled and cleaned
1kg prawns, whole and cleaned
1 small bunch fresh dill
4 fresh lemons, juiced
4 fresh lemons, cut into round slices
4 cloves fresh garlic
1 handful fresh parsley
1 small bunch fresh lemongrass
1 half thumb length of fresh ginger
2 - 6 fresh chillies, depending on heat preference
50g grated Parmesan cheese
100ml olive oil
salt and pepper, to taste
- Chop the parsley, dill and chillies. (Keep some dill aside for the stuffing).
- Mix the herbs with the juice of 2 lemons, 50ml olive oil, half the grated ginger, 2 cloves of chopped garlic, and chopped chillies, to create a marinade.
- Stuff the fish with slices of lemon, lemongrass and fresh dill.
- Generously rub the fish with the marinade.
Prawns and mussels:
- Melt the butter.
- Add a tablespoon of freshly chopped parsley, the juice of 2 lemons and 2 cloves of garlic.
- Save some of this mixture for the mussels.
- Baste your prawns in this sauce.
- Baste the mussels and add a pinch of Parmesan cheese to each one.
- Preheat the braai to a high heat.
- With your fish generously coated in marinade, place it on the braai.
- Cooking time depends on the thickness of the fish – roughly 10 minutes per 3 cm.
- As soon as you turn the fish, add the basted prawns to the braai.
- Close the lid.
- When your fish is 2 minutes to ready, open the braai and remove it.
- Place slices of lemon on the braai.
- Return the fish to the braai, placing it on top of the lemon.
- Now add the mussels.
- Close the lid and allow the fish to finish cooking.
- Your fish, prawns and mussels will all be ready at the same time.
MEGAMASTER RECIPE TIPS
If your fish is 3 cm thick, then you need to braai for 10 minutes – that’s 5 minutes per side, turning once.
The mussels only need 2 minutes to cook in the closed braai.
Best served together with a leafy green salad and fresh rolls.