Smoked fish

August 12, 2016 (Last Updated: November 13, 2018)
Smoked fish

This smoked fish pairs perfectly with Graham Beck Brut or Cape Point Vineyards Sauvignon Blanc. 

Print Recipe

Smoked fish

Serves: 8
Cooking Time: 30 mins

Ingredients

  • salt and freshly ground black pepper, to taste
  • 2 sides of filleted, firm, sustainable fish
  • wood shavings or freshly cut citrus leaves, soaked in water

Instructions

1

Liberally season the fish and place on a sheet of foil.

2

Make a fire of moderate heat in the side cradles of a kettle braai. When the coals die down, place the wood shavings or citrus leaves on top.

3

Lay the fish on top of the grid and seal the kettle braai with its lid, closing all the vents.

4

Let the fish smoke for 20 to 30 minutes, depending upon the heat of the coals and the size of the fish. Don’t over-smoke – check readiness by pressing the fish slightly. If the flesh is firm, it’s done.

5

Remove from the grid, slice and serve with caper berries (optional).

 

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August 12, 2016 (Last Updated: November 13, 2018) By
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