I am feeling so happy and I have a song in my heart. Not only is it the weekend but it is also summer in sunny South Africa. This means eating al fresco and of course braaing!
We have been doing a lot of cooking on the Weber lately and I still need to post everything! Look out for future posts soon of leg of lamb, crayfish and much more, all done on the Weber.
This yellowtail was enjoyed by all of us. Firstly it is on SASSI’s green list, so you can enjoy it with a clear conscience. Secondly our local Fruit and Veg sold these for R29.99 per kilo! This means that I can cook a meal at a very affordable price!
Firstly I made this curry fish from the latest copy of House and Leisure’s food magazine. It was one of the best dishes I have made in a long time.
The second time around I made the yellowtail with mushrooms, green peppercorns and lime. I wrapped it in some foil and cooked it on indirect heat on the Weber. To see how to make an indirect fire in the Weber click here.
The fish ready to go on the Weber:
…and ready to be eaten:
- 1 x 1.5kg yellowtail, cleaned and gutted
- 125g white button mushrooms, sliced
- 2 garlic cloves, minced
- 20ml green peppercorns
- 30ml lime juice
- Salt and pepper to taste
- 30ml olive oil
- Mix the sliced mushrooms, garlic, green peppercorns and lime juice and season with salt and pepper.
- Fill the cavity of the fish with the mushroom mixture and season the fish with salt and pepper.
- Drizzle with the 15ml olive oil and wrap in foil.
- Bake on an indirect heat on the Weber for 15 minutes. Turn around, drizzle with the other 15ml olive oil and cook for another 15 minutes or until cooked through.
- Serve with rice or potatoes.
Enjoy the weekend and remember to have fun in the kitchen!