EPSOM Seafoods Linefish On The Braai

EPSOM Seafoods Linefish On The Braai

Serves 6

1kg fillet of fresh Epsom Seafoods Line Fresh LineFish
2 lemons
1 tomato
½ red onion
Crushed black pepper
Coarse salt
3 tbls butter
25g chopped chives
2 cloves garlic (crushed)
Heavy duty foil

Melt the butter and add garlic. Lay two layers of foil on a flat surface. Rub some of the garlic butter on the foil. Place the fish skin down on the foil. Coat the fish with the rest of the garlic butter. Slice the tomato and 1 lemon into thin slices. Arrange the tomato and lemon slices on
top of the fillet of fish. Roll the sides of the foil upwards to prevent any of the liquid from running out. Coat the fish with the juice of 1 lemon and ½ cup water. Sprinkle the chopped chives, salt and black pepper to taste over the fish.

Place the fish parcel onto a braai grill and cook over coals of medium heat. If you choose, you can cover the foil parcel with another piece of foil. This will allow the fish to steam. Before doing this ensure you know how long the fish must cook for before opening. (If you do this be careful when you open it as the escaping steam could burn you.)

The cooking time could vary due to the thickness of the fish.

If you touch the fish and the flakes seperate easily, your fish is cooked.

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