As the unofficial ambassador of every proper braai from Blouberg to Bitterfontein, mention yellowtail and watch conversations shift from politics and rugby to the truly important matters of charcoal, fish grids and secret marinades.
But the beauty of yellowtail is that it doesn’t need culinary gymnastics. So, if you have a fresh yellowtail, don’t overthink it. This fish has travelled further and fought harder than most of us.
Yellowtail with lemon butter & garlic
Ingredients: 1 kg yellowtail fillets (skin on); 50 g butter; 3 cloves garlic, finely chopped; juice of 2 lemons; 1 Tbsp olive oil; 1 tsp coarse sea salt; freshly ground black pepper; handful of chopped parsley; lemon wedges for serving.
Heat your braai or oven to hot (about 200°C). Rub the fish with olive oil, salt and pepper. Melt the butter and stir in the garlic and lemon juice. Place the fillets skin-side down on a braai grid or baking tray. Spoon over most of the lemon butter mixture. Braai or bake for 12-15 minutes, depending on thickness, until the flesh flakes easily. Drizzle with the remaining lemon butter and scatter over the parsley.
Serve with baby potatoes, crusty bread or a left-over salad.
