Yellowtail on the braai

Courtesy SASSI Braai Ambassador John Grundlingh


  • 1 x whole yellow tail filleted into 250 gram blocks with skin on
  • Salt
  • Black pepper
  • Olive oil
  • Lemon grass
  • 250 g butter
  • 2 x lemons
  • 100 ml white wine
  • Tin foil


  • Fillet whole yellowtail and cut into neat 250 g servings. Keep the skin on!
  • Rub the fish fillets with salt, pepper and olive oil to taste.
  • When coals are ready and you can keep your hand over coals for 6 seconds put then down on skin side for 3 min to get skin crispy.
  • Take off grid and place each individual fillet in tinfoil pocket with a slice of lemon and a dash of white wine, finely chopped lemon grass and half teaspoon of butter.
  • Close off tinfoil on top and place back on grid for approximately another 5 min to steam it in its juices.
  • Take off and place on plate with foil to keep fish hot and to keep those juices in.
  • Serve with salsa and eat with hands!