WHOLE MARINATED YELLOWTAIL
1kg whole yellowtail, gutted and scaled
1 onion, chopped
4 cloves of garlic, chopped
80ml dry white wine
60ml olive oil
15ml Worcestershire sauce
5ml mustard powder
30ml dill, chopped
1 lemon, sliced
extra sprigs of dill
Combine onion, garlic, wine, oil, Worcestershire sauce, mustard, paprika and dill and mix well.
Place the fish in a suitably sized glass dish and pour over the marinade. Leave for about an hour.
Fill the cavity with lemon slices and a few sprigs of dill.
Place the fish in a fish grid and cook for about 30 minutes, turning about half-way through the cooking time. Brush with marinade while cooking.
Test for doneness by inserting a fork to see if the fish flakes easily.
MORROCAN CALAMARI SKEWERS
4 calamari steaks
30ml olive oil
2 cloves of garlic, crushed
45ml Moroccan spice
soaked wooden skewers
Cut the calamari steaks into about 2.5cm-wide strips.
Combine the oil, garlic and spice and mix well. Rub on to the strips of calamari and thread the calamari on to wooden skewers.
Cook over hot coals for 3-4 minutes a side.
Take care not to overcook as the calamari will become tough.
SALMON WITH FRESH HERBS
4 salmon cutlets
60ml chopped parsley
60ml chopped coriander
1 red chilli, seeded and chopped
50ml olive oil
30ml lime juice
salt and pepper
Combine herbs, chilli, garlic, olive oil, lime juice and seasoning and rub into the fish. Set aside for an hour.
Cook over hot coals for 6-8 minutes, turning half way.
Salmon is best served medium-rare.
As they’re thinner than cutlets, they will cook quicker, about 3-4 minutes.
PARMA HAM-WRAPPED FISH FILLETS
2 angelfish fillets
15ml olive oil
45ml fish rub
4 sprigs of fresh rosemary
4 slices of Parma ham
Cut the fish in half so you have four fillets. Rub the fillets with olive oil and sprinkle with the rub. Top each fillet with a sprig of rosemary and wrap a slice of Parma ham around the fillet.
Cook over hot coals for 3-4 minutes a side until cooked. These fillets are thin and will cook quickly. Remove and serve with wedges of lemon.