It came complete with all its guts! Ugh! But quite easy to degut.A sharp knife to slice along the dorsal fin on both sides. Vertical cuts on both sides. The flesh is now portioned, but still on the whole fish. Pro Tip- finely sliced garlic can be inserted into the cuts.
Generously baste with lots of olive oil. Salt and pepper just before putting on the fire.
And into the fish grid it goes. A normal braai grid will also work. This holds the fish firmly in place whilst turning on the fire.
In the tinfoil we have some brown mushrooms and Jax’s mellazane heating up. See Jax previous post on how to make this. Turned every 5 min for a total of 20 minutes. Pro Tip- put a sheet of tinfoil under fish for first 5 min to minimise burning from hot coals.
Crispy skin, portions just waiting to be lifted away. That’s why the pre cutting takes place.
Looking good.Add hot garlic butter (thanks, Jax) and serve! Served with a perfect lightly wooded Chardonnay with a citrusy profile to offset the garlic butter.
